Side Pannel
Tempeh and Sweetcorn Roast with Tahini/mushroom
Tempeh and Sweetcorn Roast with Tahini/mushroom
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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
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
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
