* Exported from MasterCook *

Tempeh & Sweet Corn Roast With Tahini & Mushrooms

Recipe By : The Single Vegan by Leah Leneman
Serving Size : 1 Preparation Time :0:00
Categories : Tempeh 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 bread crumbs
1 tb Soy milk
1 pn Thyme
Sea salt
Black pepper -- freshly ground
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
10 minutes more. Drain.

Chop the onion. Saute in the oil in a saucepan 3 to 4 minutes until
softened. Remove from heat. Mash the tempeh into the pan, then add
the drained corn, bread crumbs, milk, thyme, and seasoning; mix
well. Turn into an oiled oven dish and bake at 350?F (180?C)/Gas
Mark 4 for about 30 minutes.

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.

Typed by: Karen Mintzias


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