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Tempeh and sweetcorn roast with tahini/mushro
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| Artist: |
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| Categories: |
Asian, Cereals, Chinese, Entrees, Ethnic, Vegetables, Vegetarian |
| Yield: |
1 |
| Rating: |
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Ingredients:
| | ROAST | | 1/3
| cup | Water | | 1
| tbsp | Soy sauce | | 1/2
| cup | Tempeh | | 1
| small | Onion | | 1
| tbsp | Vegetable oil | | 1/2
| cup | Corn kernals | | 1/2
| cup | Whole wheat breadcrumbs | | 1
| tbsp | Soymilk | | 1
| pinch | Thyme | | | Sea salt | | | Freshly ground black pepper | | | SAUCE | | 1
| cup | Mushrooms | | 2
| tsp | Vegetable oil | | 2
| tbsp | Water | | 1
| tbsp | Tahini | | 2
| tsp | Soy sauce | | | TO ACCOMPANY ROAST | | | Seasonal vegetables | | | -- (as desired) |
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Procedures:
| 1 | 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. | | 2 | Drain. | | 3 | chop the onion. | | 4 | Saute in the oil in a saucepan 3-4 minutes until softened. | | 5 | Remove from heat. | | 6 | Mash the tempeh into the pan, then add the drained corn, breadcrumbs, milk, thyme and seasoning; mix well. | | 7 | Turn into an oiled oven dish and bake at 350 °F (180 c)/gas mark 4 for about half an hour. | | 8 | to make sauce, chop the mushrooms and saute them in the oil in a small pan until tender. | | 9 | Stir in the water, tahini, and soy sauce; bring to the boil, stirring, then lower heat and simmer for a couple of minutes. | | 10 | Serve the roast with the sauce poured over it, accompanied by seasonal vegetables. | | 11 | * |
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