Serves: 5
Total Calories: 121

Roast:
1/3 cup water
1 tablespoon soy sauce
1/2 cup tempeh
1 onion
1 tablespoon vegetable oil
1/2 cup corn kernels
1/2 cup bread crumbs whole wheat
1 tablespoon soy milk
1 pinch thyme
sea salt
black pepper freshly ground
Sauce:
1 cup mushrooms
2 teaspoons vegetable oil
2 tablespoons water
1 tablespoon tahini
2 teaspoons soy sauce

For the Roast:
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.

For the 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.

Nutritional Facts:

Serves: 5
Total Calories: 121
Calories from Fat: 48

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