Tempeh and sweetcorn roast with tahini/mushroom sauce
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 kernels |
| 1 | cup | Mushrooms |
| 2 | teaspoons | Vegetable oil |
| 2 | tablespoons | Water |
| ½ | cup | Whole wheat breadcrumbs |
| 1 | tablespoon | Soymilk |
| 1 | pinch | Thyme |
| Sea salt | ||
| Freshly ground black pepper | ||
| 1 | tablespoon | Tahini |
| 2 | teaspoons | Soy sauce |
Directions
ROAST
SAUCE
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 350F (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.
Leah Leneman, "The Single Vegan" Typed by Karen Mintzias Submitted By MARK SATTERLY On 04-03-95