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Tempeh & Sweetcorn Roast with Tahini/Mushroom Sauce

	Category	Vegetarian Recipes
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	Ratings	0

Ingredients And Procedures

-----------------------------------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

Sea salt Freshly ground black pepper -----------------------------------SAUCE----------------------------------- 1 c Mushrooms

2 ts Vegetable oil

2 tb Water

1 tb Tahini

2 ts 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 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

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<h1>Tempeh & Sweetcorn Roast with Tahini/Mushroom Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>-----------------------------------ROAST----------------------------------- 1/3 c Water <P>1 tb Soy sauce <P>1/2 c Tempeh <P>1 sm Onion <P>1 tb Vegetable oil <P>1/2 c Corn kernals <P>1/2 c Whole wheat breadcrumbs <P>1 tb Soymilk <P>1 pn Thyme <P>Sea salt Freshly ground black pepper -----------------------------------SAUCE----------------------------------- 1 c Mushrooms <P>2 ts Vegetable oil <P>2 tb Water <P>1 tb Tahini <P>2 ts Soy sauce <P>-----------------------------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 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 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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