Tempeh And Sweetcorn Roast With Tahini/mushroom Sauce Recipe
Yield: 1 servingRecipe by luhu.jp
Ingredients:
ROAST
1/3 cup: Water,
1/2 cup: Whole wheat breadcrumbs,
1 tbsp: Soy sauce,
1 tbsp: Soymilk,
1/2 cup: Tempeh,
1 pinch: Thyme,
1 small: Onion,
Sea salt,
1 tbsp: Vegetable oil,
Freshly ground black pepper,
1/2 cup: Corn kernels,
SAUCE
1 cup: Mushrooms,
1 tbsp: Tahini,
2 tsp: Vegetable oil,
2 tsp: Soy sauce,
2 tbsp: Water,
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 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
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 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
Source from luhu.jp