Okay, I'll admit that I didn't know exactly what I was making when I started this recipe. It comes from Vegan Cooking for One by Leah Leneman and since she is a Brit, some of the terminology is different than what we use in the United States. Soya milk rather than soy milk, for example. Well, I now know that this roast means basically the vegan equivalent of meatloaf.
This is a Sunday Dinner recipe in the book, which lists recipes for 9 weeks using spring/summer produce and 9 using fall/winter produce. Sunday dinners are generally a little more complex than the weeknight recipes and this one did take awhile. First the tempeh must be sauteed, then the loaf made, then the loaf baked, the sauce made, and once the loaf is out of the oven, everything can be put together and dinner served.
The loaf had a really lovely flavor. Tempeh is a great protein for a meatloaf alternative because of its texture. The tahini mushroom sauce is very savory. I also sliced up some red pepper with the dish.
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