Tempeh & Sweetcorn Roast With Tahini/mushroom Recipe
Yield: 1 ServingRecipe by luhu.jp
Ingredients:
ROAST
1/3 cup: Water,
1 tbsp: Soy sauce,
1/2 cup: Tempeh,
1 small: Onion,
1 tbsp: Vegetable oil,
1/2 cup: Corn kernals,
1/2 cup: Whole wheat breadcrumbs,
1 tbsp: Soymilk,
1 pinch: Thyme,
Sea salt,
Freshly ground black pepper,
SAUCE
1 cup: Mushrooms,
2 tsp: Vegetable oil,
2 tbsp: Water,
1 tbsp: Tahini,
2 tsp: Soy sauce,
TO ACCOMPANY ROAST
Seasonal vegetables, (as desired)
Directions:
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
Source from luhu.jp
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
Source from luhu.jp