Tempeh & sweetcorn roast with tahini/mushro
1 Serving
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Water |
| 1 | tablespoon | Soy sauce |
| ½ | cup | Tempeh |
| 1 | small | Onion |
| 1 | tablespoon | Vegetable oil |
| ½ | cup | Corn kernals |
| ½ | cup | Whole wheat breadcrumbs |
| 1 | tablespoon | Soymilk |
| 1 | pinch | Thyme |
| Sea salt | ||
| Freshly ground black pepper | ||
| 1 | cup | Mushrooms |
| 2 | teaspoons | Vegetable oil |
| 2 | tablespoons | Water |
| 1 | tablespoon | Tahini |
| 2 | teaspoons | Soy sauce |
| Seasonal vegetables (as desired) | ||
Directions
ROAST
SAUCE
TO ACCOMPANY ROAST
Bring the water and soy sauce to the boil in a small pan, place the tempeh (defrosted if frozen) in it, lower heat, cover pan and simmer for 10 minutes; turn the tempeh over and simmer for a further 10 minutes. Drain.
Chop the onion. Saute in the oil in a saucepan 3-4 minutes until softened. Remove from heat. Mash the tempeh into the pan, then add the drained corn, breadcrumbs, milk, thyme and seasoning; mix well.
Turn into an oiled oven dish and bake at 350 degrees F (180 C)/Gas Mark 4 for about half an hour.
To make sauce, chop the mushrooms and saute them in the oil in a small pan until tender. Stir in the water, tahini, and soy sauce; bring to the boil, stirring, then lower heat and simmer for a couple of minutes. Serve the roast with the sauce poured over it, accompanied by seasonal vegetables.
* Source: The Single Vegan - by Leah Leneman * Typed for you by Karen Mintzias