Tempeh And Sweetcorn Roast With Tahini/mushroom
| 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
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Nutrition (calculated from recipe ingredients)
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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