Tempeh & Sweetcorn Roast with Tahini/Mushroom Sauce

Directions

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. Sauté in the oil in a saucepan 3 to 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℉ (180℃) F for about half an hour.

To make sauce:

Chop the mushrooms and sauté 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.