Title: Tempeh & sweetcorn roast with tahini/mushro
 Categories: Main dish, Vegetarian, Vegetables
      Yield: 1 Serving
 
MMMMM---------------------------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

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

MMMMM---------------------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