| 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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