Tempeh and Sweetcorn Roast with Tahini/mushroom
| Yield: | 1 Serving |
| Categories: | Main Dishes, Vegetarian, Vegan |
| 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 | ||
| DIVIDER | -- (as desired) |
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