*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Main Dish                        Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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
    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.
   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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