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Tempeh And Sweetcorn Roast With Tahini/Mushroom Sauce

Tempeh and Sweetcorn Roast With Tahini/Mushroom Sauce recipe image
This Middle-Eastern sauce features Water, Soy sauce, Tempeh, Onion, Vegetable oil. It delivers aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 210.3
Dietary: Vegetarian
Description
This Middle-Eastern sauce features Water, Soy sauce, Tempeh, Onion, Vegetable oil. It delivers aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1/3 cup Water
  • 1 tablespoon Soy sauce
  • 1/2 cup Tempeh
  • 1 small Onion
  • 1 tablespoon Vegetable oil
  • 1/2 cup Corn kernals
  • 1/2 cup Whole wheat breadcrumbs
  • 1 tablespoon Soymilk
  • 1 pn Thyme
Directions
  1. 1
    Sea salt Freshly ground black pepperSAUCE1 c Mushrooms 2 ts Vegetable oil 2 tb Water 1 tb Tahini 2 ts Soy sauceTO ACCOMPANY ROASTSeasonal vegetables -- (as desired) Bring the water and soy sauce to the
  2. 2
    boil in a small pan,
  3. 3
    place the tempeh (defrosted if frozen) in it, lower
  4. 4
    heat ,
  5. 5
    cover pan and
  6. 6
    simmer for 10 minutes; turn the tempeh over and
  7. 7
    simmer for a further 10 minutes.
  8. 8
    Drain.
  9. 9
    Chop the onion.
  10. 10
    Saute in the oil in a saucepan 3-4 minutes until softened.
  11. 11
    Remove from heat.
  12. 12
    Mash the tempeh into the pan, then
  13. 13
    add the drained corn, breadcrumbs, milk, thyme and seasoning;
  14. 14
    mix well.
  15. 15
    Turn into an oiled oven dish and bake at 350 degrees F (180 C)/Gas Mark 4 for about half an hour.
  16. 16
    To make sauce, chop the mushrooms and saute them in the oil in a small pan until tender.
  17. 17
    Stir in the water, tahini, and soy sauce; bring to the
  18. 18
    boil , stirring, then lower
  19. 19
    heat and
  20. 20
    simmer for a couple of minutes.
  21. 21
    Serve the roast with the sauce poured over it, accompanied by seasonal vegetables.
  22. 22
    Typed for you

Nutrition Facts

Servings 1

Amount Per Serving
Calories 210.3kcal
% Daily Value *
Total Fat 5.7g9%
Saturated Fat 0.9g5%
Cholesterol 0.1mg1%
Sodium 412.0mg18%
Total Carbohydrate 37.1g13%
Dietary Fiber 6.8g28%
Sugars 2.4g
Protein 6.7g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, boiling, breadcrumbs, corn, kernals, middle-eastern, mushrooms, oil, onion, roast, roasting, sauce, sautéing, simmering, soy, soymilk, sweetcorn, tahinimushroom, tempeh, thyme
Read it online: https://www.chefs-mate.com/recipe/tempeh-and-sweetcorn-roast-with-tahini-mushroom-sauce/