CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Vegetables, Dairy | Vegan | Main dish, Vegan, Vegetarian | 1 | Serving |
INGREDIENTS
1/3 | c | Water |
1 | T | Soy sauce |
1/2 | c | Tempeh |
1 | Onion | |
1 | T | Vegetable oil |
1/2 | c | Corn kernals |
1/2 | c | Whole wheat breadcrumbs |
1 | T | Soymilk |
1 | pn | Thyme |
Sea salt | ||
Freshly ground black pepper | ||
1 | c | Mushrooms |
2 | t | Vegetable oil |
2 | T | Water |
1 | T | Tahini |
2 | t | Soy sauce |
Seasonal vegetables | ||
as desired |
INSTRUCTIONS
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
A Message from our Provider:
“God loves everyone, but probably prefers ‘fruits of the spirit\” over \”religious nuts!\””
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 520
Calories From Fat: 345
Total Fat: 39.9g
Cholesterol: 0mg
Sodium: 921.6mg
Potassium: 891.3mg
Carbohydrates: 24.5g
Fiber: 4.1g
Sugar: 5.4g
Protein: 23.7g