Close Topic Options

Tempeh & Sweetcorn Roast With Tahini/mushroom Sauce

Recipe name:
Tempeh & Sweetcorn Roast With Tahini/mushroom Sauce

Recipe category:
Vegetarian

What are your thoughts about this tasty dish?

Recipe details: Tempeh & Sweetcorn Roast with Tahini/Mushroom Sauce

---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

Your opinion:
Did you adjust the recipe to fit your needs? What did you add / subtract?

Tempeh & Sweetcorn Roast With Tahini/mushroom Sauce

I wish there was more on tempeh & sweetcorn roast with tahini/mushroom sauce it should be investigated in quick fashion to know understanding or move ahead with discussion.