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The Single Vegan by Leah Leneman


2 servings



MacGourmet downloadTempeh & Sweetcorn Roast. To import, drag image to your MacGourmet recipe box.

Made with MacGourmet

Design: Luka Cvrk, Solucija.com

Tempeh & Sweetcorn Roast


  • cup water
  • 1 tablespoon low-sodium soy sauce
  • ½ cup tempeh
  • 2 ounces onion
  • 3 teaspoons canola oil
  • ½ cup cooked corn kernels
  • 2 slice high-fiber bread
  • 1 tablespoon regular soy milk
  • teaspoon ground thyme
  • teaspoon sea salt
  • teaspoon black pepper


Bring the water and soy sauce to the boil in a small pan, place tempeh 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 over dish and bake at 350 degrees for about half an hour.


soy sauce tempeh onion corn kernels bread crumbs soy milk thyme