Tempeh and Eggplant Pot Pies
Tempeh and Eggplant Pies - from The Vegan Table by Colleen Patrick -Gordreau
This week we had Melissa , David and Joaquin over for dinner. There was not a vegan in sight (except for myself).
The menu looked like this :
Butternut Squash Soup
Tempeh and Eggplant pot pies
and mashed potatoes
For the pot pies:
2 cups diced eggplant
1 8 oz package Tempeh cut in to 1/2 inch cubes
2 tablespoons olive oil
1 small yellow onion chopped
1 celery stock chopped
1 teaspoon fennel seeds ( I grind them in a coffee grinder to get them integrated in to the sauce)
2 tablespoons capers
2 tablespoons balsamic vinegar
1 15 oz jar of tomato sauce ( I used a basil sauce)
1/4 teaspoon red peper flakes
salt and pepper to tast
for biscuit dough:
1 & 2/3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup non dairy mil (soy, rice, almond, hazelnut or hemp)
1/3 cup canola oil or Earth Balance
Preheat oven to 425,
coat 6-8 individual ramekins with oil and set aside
or you can use a 9x9 inch pan.
To make the 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 vingar and saute for one minute. Add tomato sauce, red pepper flakes, and cooked tempeh and eggplant. Simmer for 10 minutes.
Meanwhile, prepare biscuit dough. Place flour, baking powder and salt in a mixing bowl, and stir together. Pour in non dairy mik 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.
add salt and pepper to sauce , scoop out evenly to reamekins and cover each reamekin with biscuit dough (should be enough for each ramekin).
bake for 15 minutes.
This was served with mashed potatoes and it was fantastic!!