Delicious Family Friendly Vegan Tempeh and Eggplant Pot Pie
This is a fantastic, relatively easy and fast vegan meal. It’s quite good, and quite healthy. The authors say you can use any combo of veggies for filling. We made it just like this – and LOVED it.
From the book: The Vegan Table – BUY THE BOOK!!
Tempeh and Eggplant Pot Pie(s)
Servings/Yield
4 servings
Four to Six Pots
2 cups diced eggplant, (
1 package tempeh (8 oz), cut into 1/2 inch cubes
2 tablespoons oil or water, for sauteing
1 small yellow onion, chopped
1 stalks celery , chopped
1 teaspoon fennel seeds
2 teaspoons capers, Rinsed
2 tablespoons balsamic vinegar
1 can or jar tomato sauce, 15 oz
½ teaspoon red pepper flakes, or hot sauce, to taste
salt & pepper, to taste
1 ⅔ cups all-purpose flour
1 tablespoon baking powder, look for aluminum-free
½ teaspoon salt
⅔ cup nondairy milk
⅓ cup canola oil or non-dairy nonhydrogenated butter, melted
Method
FROM THE BOOK… The Vegan Table. One that should be ON YOUR BOOKSHELF. ‘Cause it’s all kinds of amazing.
Here we go.
DIRECTIONS
Preheat oven to 425 degrees F (220 C, or gas mark 7). Coat 4 or 6 individual ramekins with oil, and set aside. You can also use a 9 inch square pan or a rectangular pan.
POPVEGONLINE Note: we used a 9×9 square, worked fantastic… but would like “larger” ramekins to try next time.
To make filling, steam eggplant and tempeh for 10 to 15 minutes, until eggplant is soft and translucent. At the same time, add water or oil to a large-size saute pan and cook onion and celery until soft. Add fennel seeds, capers, and vinegar, and saute for 1 minute. Add tomato sauce, red-pepper flakes, and cooked tempeh and eggplant. Simmer for 10 minutes, stirring occasionally.
Meanwhile, prepare biscuit dough. Place flour, baking powder, and salt in a mixing bowl and stir together. Pour in nondairy milk and butter or oil, and mix just until dry ingredients are evenly moistened. The dough should be lumpy and sticky, not smooth like cake batter.
Remove saute pan from heat, and season filling with salt and pepper, to taste.
Divide filling evenly among prepared ramekins. Drop dough by small spoonfuls on top of each ramekin. Carefully spread dough with back of spoon so it evenly covers filling. Bake pot pies until crust is golden, about 15 minutes.