Tempeh & sweetcorn roast with tahini/mushroom

Yield: 1 Serving

Measure 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
\N \N Sea salt
\N \N Freshly ground black pepper
1 cup Mushrooms
2 teaspoons Vegetable oil
2 tablespoons Water
1 tablespoon Tahini
2 teaspoons Soy sauce
\N \N Seasonal vegetables (as desired)




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

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