How To make Tempeh and 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