Tempeh Roast with Tahini Mushroom Gravy
This is a great dish to serve at Thanksgiving. The flavor is reminiscent of stuffing, with the heartiness of a main course.
2/3 cup water
2 tablespoons tamari
1 8-ounce package tempeh
1 large onion, chopped
2 tablespoons vegetable oil
1 cup corn kernels
1 cup fresh regular or gluten-free breadcrumbs*
½ teaspoon thyme
salt and pepper to taste
1 tablespoon vegetable oil
2 cups mushrooms, sliced thin
2 tablespoons tahini
1 tablespoon tamari
¼ cup water
In a sauté pan bring 2/3 cup water and 2 tablespoons tamari to a boil. Place the tempeh in the pan, lower heat, cover pan and simmer for 10 minutes (add 5 minutes if frozen). Turn the tempeh over and simmer for another 10 minutes (add 5 min if you started with frozen tempeh). If the liquid evaporates, add a little more water to the pan.
Sauté the onion in vegetable oil in a saucepan until softened. Remove from heat. Mash the tempeh into the pan, then add corn kernels, bread crumbs, thyme salt and pepper. Mix well. Turn into an oiled oven dish and bake at 350º ½ hour.
Sauté the mushrooms in oil in a small pan until tender. Stir in tahini, tamari and water. Bring to a boil, stirring, then lower heat and simmer for a couple of minutes.
Serve the roast with the gravy on top or next to it in a small bowl.
* for breadcrumbs, you can use toast a few pieces of bread and finely chop.