Quench MagazineTempeh and Sweetcorn Roast with Tahini/Mushroom Sauce | Vegetables | Quench Magazine
Roast tempeh and sweetcorn with a tahini/mushroom sauce, perfect for vegetarians. Seasonal veggies on the side make it complete.
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Cooking tools:
- Baking dish
- Oven
- Stove
- Saucepan
- Pot
- Chef's knife
- Cutting board
- Colander
- Measuring cup
- Measuring spoon
- Wooden spoon
- Fork
- Potato masher
Ingredients
- 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
- Seasonal vegetables -- (as desired)
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