Tempeh and Eggplant Pot Pies

Name: Tempeh and Eggplant Pot Pies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 15 grams tablespoon baking powder (look for aluminum-free); 30 milliliters tablespoons balsamic vinegar; 8 grams to 2 tablespoons capers, rinsed; 1 celery stalk, chopped; 165 grams cups diced eggplant (1 small globe eggplant or 2 Asian eggplants); 2 grams teaspoon fennel seeds; 210 grams 2/3 cups all-purpose flour; 1 teaspoons red pepper flakes or hot sauce; 80 milliliters 1/3 cup canola oil or nondairy, nonhydrogenated butter (such as Earth Balance), melted; 160 milliliters 2/3 cup nondairy milk (soy, rice, almond, hazelnut, hemp, or oat); 30 milliliters tablespoons water or olive oil; 1 small size yellow onion, chopped; 1 teaspoons salt; 6 servings Salt and pepper, to taste; 1 can or jar ( 15 ounces, or 420 g) tomato sauce

This recipe serves 6. One portion of this dish contains roughly 7g of protein, 17g of fat, and a total of 334 calories. If $1.03 per serving falls in your budget, Tempeh and Eggplant Pot Pies might be a spectacular vegetarian recipe to try. From preparation to the plate, this recipe takes roughly 45 minutes. If you have baking powder, small-size onion, salt and pepper, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 425°F (220°C, or gas mark 7). Coat 4 or 6 individual ramekins with oil, and set aside. You also can use a 9-inch (23 cm) square pan or a rectangular pan.

Ingredients you will need

Cooking Oil

Equipment you will use

Ramekin

Oven

Frying Pan

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 sauté pan and cook onion and celery until soft.

Ingredients you will need

Eggplant

Celery

Tempeh

Onion

Water

Cooking Oil

Equipment you will use

Frying Pan

Add fennel seeds, capers, and vinegar, and sauté for 1 minute.

Ingredients you will need

Fennel Seeds

Vinegar

Capers

Add tomato sauce, red pepper flakes, and cooked tempeh and eggplant. Simmer for 10 minutes, stirring occasionally.

Ingredients you will need

Red Pepper Flakes

Tomato Sauce

Eggplant

Tempeh

Meanwhile, prepare biscuit dough.

Ingredients you will need

Biscuits

Place flour, baking powder, and salt in a mixing bowl, and stir together.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Equipment you will use

Mixing Bowl

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.

Ingredients you will need

Milk Substitute

Butter

Dough

Cooking Oil

Remove sauté pan from heat, and season filling with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Equipment you will use

Frying Pan

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.

Ingredients you will need

Spread

Dough

Equipment you will use

Ramekin

Bake pot pies until crust is golden, about 15 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Pot

Serve hot.

The Vegan Table

From The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion by Colleen Patrick-Goudreau. Text copyright © 2009 by Colleen Patrick-Goudreau. Food photography by Glenn Scott Photography. Used by permission of Fair Wind Press.