Tempeh& Sweetcorn Roast With Tahini/Mushroom

* Exported from MasterCook *

TEMPEH & SWEETCORN ROAST WITH TAHINI/MUSHROOM

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----ROAST-----
1/3 c Water
1 tb Soy sauce
1/2 c Tempeh
1 sm Onion
1 tb Vegetable oil
1/2 c Corn kernals
1/2 c Whole wheat breadcrumbs
1 tb Soymilk
1 pn Thyme
Sea salt
Freshly ground black pepper
-----SAUCE-----
1 c Mushrooms
2 ts Vegetable oil
2 tb Water
1 tb Tahini
2 ts Soy sauce
-----TO ACCOMPANY ROAST-----
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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