Tempeh and Sweetcorn Roast with Tahini/Mushroom Sauce

[Guest guest]

Tempeh and Sweetcorn Roast with Tahini/Mushroom Sauce

 

The Roast

 

1/3 c. water

1 tbsp soy sauce

1/2 c. tempeh

1 small onion

1 tbs. vegetable oil

1/2 c. corn kernals

1/2 c. whole wheat breadcrumbs

1 tbsp. soymilk  or rice milk or even water

1 pinch each of thyme, sea salt, and freshly ground black pepper

 

Sauce.

1 c. mushrooms

2 tsps. vegetable oil

2 tbsps. water

1 tbsp. tahini

2 tsps. soy sauce

 

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 loaf pan and bake

at 350 degrees 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.