Tempeh & Sweetcorn Roast with Tahini/Mushroom Sauce
Tempeh and Sweetcorn Roast with Tahini/Mushroom Sauce recipe
Yield
4 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| roast | |||
| ⅓ | cup |
water
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| ½ | cup |
tempeh
|
|
| 1 | small |
onions
|
|
| 1 | tablespoon |
vegetable oil
|
|
| ½ | cup |
corn
|
|
| ½ | cup |
bread crumbs, whole wheat
|
|
| 1 | tablespoon |
soy milk
|
|
| 1 | pinch |
thyme
|
*
|
|
sea salt
|
*
|
||
|
black pepper
ground |
*
|
||
| sauce | |||
| 1 | cup |
mushrooms
|
*
|
| 2 | teaspoons |
vegetable oil
|
|
| 2 | tablespoons |
water
|
|
| 1 | tablespoon |
tahini (sesame paste)
|
|
| 2 | teaspoons |
soy sauce, tamari
|
|
| To accompany roast | |||
|
vegetables
seasonal, as desired |
* | ||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| roast | |||
| 79 | ml |
water
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 118 | ml |
tempeh
|
|
| 1 | each |
onions
|
|
| 15 | ml |
vegetable oil
|
|
| 118 | ml |
corn
|
|
| 118 | ml |
bread crumbs, whole wheat
|
|
| 15 | ml |
soy milk
|
|
| 1 | pinch |
thyme
|
*
|
| 1 | x |
sea salt
|
*
|
| 1 | x |
black pepper
ground |
*
|
| sauce | |||
| 237 | ml |
mushrooms
|
*
|
| 1E+1 | ml |
vegetable oil
|
|
| 3E+1 | ml |
water
|
|
| 15 | ml |
tahini (sesame paste)
|
|
| 1E+1 | ml |
soy sauce, tamari
|
|
| To accompany roast | |||
| 1 | x |
vegetables
seasonal, as desired |
* |
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.
