Name: Tempeh and Sweetcorn Roast with Tahini/mushroom
Ingredients: 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; 1 c Mushrooms; 2 ts Vegetable oil; 2 tb Water; 1 tb Tahini; 2 ts Soy sauce; Seasonal vegetables (as desired)

The spiritual beauty of the Father and the Savior seemed to engross my whole mind; and it was the instinctive feeling of my heart, “Thou art; and there is none beside Thee.” I never felt such an entire emptiness of self-love or any regard to any private, selfish interest of my own. It seemed to me that I had entirely done with myself. I felt that the opinions of the world concerning me were nothing, and that I had no more to do with any outward interest of my own than with that of a person whom I never saw. The glory of God seemed to be all, and in all, and to swallow up every wish and desire of my heart.

Sarah Edwards

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Main dish, Vegetarian, Vegan	1	Serving

INGREDIENTS

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
1	c	Mushrooms
2	ts	Vegetable oil
2	tb	Water
1	tb	Tahini
2	ts	Soy sauce
		Seasonal vegetables (as desired)

INSTRUCTIONS

ROAST
SAUCE
TO ACCOMPANY ROAST
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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