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Tempeh & Sweetcorn Roast With Tahini/Mushroom

Tempeh & Sweetcorn Roast With Tahini/Mushroom comes together with Water, Soy Sauce, Vegetable Oil, Whole Wheat Breadcrumbs, and Soymilk. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/3 cup
• 1 tbsp
• 1 tbsp
• 1/2 cup
• 1 tbsp
• 2 tsp
• 2 tbsp
• 2 tsp

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   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

3. 3

   TO ACCOMPANY ROAST

4. 4

   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.

5. 5

   Drain.

6. 6

   Chop the onion.

7. 7

   Saute in the oil in a saucepan 3-4 minutes until softened.

8. 8

   Remove from heat.

9. 9

   Mash the tempeh into the pan, then add the drained corn, breadcrumbs, milk, thyme and seasoning; mix well.

10. 10

    Turn into an oiled oven dish and bake at 350 degrees F (180

11. 11

    C)/Gas Mark 4 for about half an hour.

12. 12

    To make sauce, chop the mushrooms and saute them in the oil in a small pan until tender.

13. 13

    Stir in the water, tahini, and soy sauce; bring to the boil, stirring, then lower heat and simmer for a couple of minutes.

14. 14

    Serve the roast with the sauce poured over it, accompanied by seasonal vegetables.