Tempeh And Eggplant Pot Pies Recipe

Name: Tempeh And Eggplant Pot Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (165 g) diced eggplant (1 small globe eggplant or 2 Asian eggplants); 1 package (8 ounces, or 225 g) tempeh, cut into 1/2-inch (1 cm) cubes; 2 tablespoons (30 ml) water or olive oil; 1 small-size yellow onion, chopped; 1 celery stalk, chopped; 1 teaspoon (2 g) fennel seeds; 1 to 2 tablespoons (8 to 16 g) capers, rinsed; 2 tablespoons (30 ml) balsamic vinegar; 1 can or jar ( 15 ounces, or 420 g) tomato sauce; 1/2 teaspoon red pepper flakes or hot sauce; Salt and pepper, to taste; 1 2/3 cups (210 g) all-purpose flour; 1 tablespoon (15 g) baking powder (look for aluminum-free); 1/2 teaspoon salt; 2/3 cup (160 ml) nondairy milk (soy, rice, almond, hazelnut, hemp, or oat); 1/3 cup (80 ml) canola oil or nondairy, nonhydrogenated butter (such as Earth Balance), melted

Servings: persons

2 cups (165 g) diced eggplant (1 small globe eggplant or 2 Asian eggplants)
1 package (8 ounces, or 225 g) tempeh, cut into 1/2-inch (1 cm) cubes
2 tablespoons (30 ml) water or olive oil
1 small-size yellow onion, chopped
1 celery stalk, chopped
1 teaspoon (2 g) fennel seeds
1 to 2 tablespoons (8 to 16 g) capers, rinsed
2 tablespoons (30 ml) balsamic vinegar
1 can or jar ( 15 ounces, or 420 g) tomato sauce
1/2 teaspoon red pepper flakes or hot sauce
Salt and pepper, to taste
1 2/3 cups (210 g) all-purpose flour
1 tablespoon (15 g) baking powder (look for aluminum-free)
1/2 teaspoon salt
2/3 cup (160 ml) nondairy milk (soy, rice, almond, hazelnut, hemp, or oat)
1/3 cup (80 ml) canola oil or nondairy, nonhydrogenated butter (such as Earth Balance), melted

1
Preheat oven to 425u00b0F (220u00b0C, 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.
2
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.
3
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.
4
Remove saute pan from heat, and season filling with salt and pepper, to taste.
5
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. Serve hot.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups (165 g) diced eggplant (1 small globe eggplant or 2 Asian eggplants), 1 package (8 ounces, or 225 g) tempeh, cut into 1/2-inch (1 cm) cubes, 2 tablespoons (30 ml) water or olive oil, 1 small-size yellow onion, chopped, and more.

Yes, Tempeh And Eggplant Pot Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tempeh And Eggplant Pot Pies

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