Tempeh and Sweetcorn Roast with Tahini/Mushroom Sauce

-----------------------------------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