Tempeh and sweetcorn roast with tahini/mushro

1. Bring 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.
2. Drain.
3. chop the onion.
4. Sautei in the oil in a saucepan 3-4 minutes until softened.
5. Remove from heat.
6. Mash the tempeh into the pan, then add the drained corn, breadcrumbs, milk, thyme and seasoning; mix well.
7. Turn into an oiled oven dish and bake at 350 °F (180 c)/gas mark 4 for about half an hour.
8. to make sauce, chop the mushrooms and saute them in the oil in a small pan until tender.
9. Stiri in the water, tahini, and soy sauce; bring to the boil, stirring, then lower heat and simmer for a couple of minutes.
10. Serve the roast with the sauce poured over it, accompanied by seasonal vegetables.