Recipe - Tempeh And Sweetcorn Roast With Tahinimushroom

ROAST
1/3 cup Water
1 tablespoon Soy sauce
One half cup Tempeh
1 small Onion
1 tablespoon Vegetable oil
One half cup Corn kernals
One half cup Whole wheat breadcrumbs
1 tablespoon Soymilk
1 pn Thyme
Sea salt
Freshly ground black pepper

SAUCE
1 cup Mushrooms
2 teaspoon Vegetable oil
2 tablespoon Water
1 tablespoon Tahini
2 teaspoon 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 34 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini