Title: Tempeh and Sweetcorn Roast with Tahini/mushroom Sauce
Categories: Entree Vegetarian Vegan
Yield: 1 Serving

ROAST
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
SAUCE
1	c	Mushrooms
2	ts	Vegetable oil
2	tb	Water
1	tb	Tahini
2	ts	Soy sauce
TO ACCOMPANY ROAST
		Seasonal vegetables - (as desired)

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

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