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
1 sea salt
1 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
1 seasonal vegetables - (as desired)
A Recipe for
Tempeh & Sweetcorn Roast With Tahini Mushro
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This is a recipe for Tempeh & Sweetcorn Roast With Tahini Mushro from the recipe cookbook of Recipes-to-go (Meal)
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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
Serves: 1
Tempeh & Sweetcorn Roast With Tahini Mushro Recipe brought to you by Recipes To-Go