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  • Serves: 1 Serving

Tempeh and Sweetcorn Roast with Tahini/mushroom

  • Recipe Submitted by on

Category: Main Dish, Vegetarian

 Ingredients List

  • -----------------------------------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


1 c Mushrooms
2 ts Vegetable oil
2 tb Water
1 tb Tahini
2 ts Soy sauce

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

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