Try this Tempeh and Sweetcorn Roast with Tahini/mushroom recipe, or contribute your own.
Suggest a better descriptionBring 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
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Serving Size: 1 Serving (300g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 295 | ||
Calories from Fat: 214 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.8g | 32 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 8.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 607.9mg | 21 % | |
Potassium 480.2mg | 13 % | |
Total Carbohydrate 17.1g | 5 % | |
Dietary Fiber 4.1g | 17 % | |
Sugars, other 13g | ||
Protein 7.2g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 295
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