The weather has been so gorgeous around here lately that I’ve been trying to get out and enjoy it as much as possible. Like we’ve said before, Fall is our favorite season! There is a small park not far from where I live so I decided to take my dogs out to play, and I let my Dad come along too. 😉
Because the park is in the country, not many people go there, so I can let Callie and Anna run free to swim and race around in the grass. What usually happens though is that Anna, our golden retriever, will tear off running and Callie, our three-legged sheltie, will try to keep up. Because she can’t keep up Callie will bark incessantly, which would be kind of funny if her bark wasn’t so obnoxious. I do feel bad for her though. Anna also loves the water and Callie can’t really swim so the barking again commences. Oh well, they had fun and I was able to take some pictures.
After an hour or so of hiking around we went back home and I decided to make Tempeh Pot Pie! This recipe serves one but can easily be double or quadrupled to suit your needs. I really just wanted to try this bad boy out:
I had planned on making this the night before so I already had tempeh marinating in not-chicken broth. However, this step isn’t totally necessary because the tempeh does soak up some of the flavors when it cooks in the ‘pie’. You should steam it for about 10 minutes first though so that it isn’t bitter (some people don’t mind this) and so that it really soaks in the flavors. You could sauté it with some of the spices as well before adding it.
Tempeh Pot Pie
I used a mixture of green bell pepper, onion, fingerling potatoes, celery, mushrooms, carrots, parsnips, cauliflower and broccoli in this but you could really substitute any mixture of vegetables that you have available.
For the crust:
- 2 Tablespoons Spelt Flour (feel free to substitute a different kind)
- 1 Tablespoon Nutritional Yeast
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon each sage, thyme, herbes de provence, garlic salt
- 1/8 teaspoon pepper
- 1/2 teaspoon oil (I used Grape seed)
- 1 Tablespoon almond milk
Preheat the oven to 375°. Mix the dry ingredients together and then add the wet. Knead/form into a small ball and cover until ready to use.
For the filling:
- 1/8-1/4 cup chopped onion (depending on taste)
- 1/2 teaspoon chopped garlic
- 1/4 teaspoon each herbes de provence, thyme, sage
- Garlic salt and pepper, to taste
- 1/2 cube Not-Chick’n (or 1 cup vegan chick’n broth/veggie broth)
- 1/4 teaspoon vegan Worcestershire sauce
- 4 teaspoons Mozzarella Style Chreese Mix (or more Nutritional Yeast)
- 1 cup water
- 1/4 block tempeh
- 2 cups vegetables of choice
If you are going to marinate your tempeh, heat the water and mix in the Not-Chick’n cube. Alternatively, exclude the cup of water and use 1 cup of broth. Add all of the remaining ingredients except the ‘Chreese Mix’ and add sliced tempeh to marinate.
Sauté the vegetables, beginning with the aromatics (onions, peppers, garlic) until translucent, including the spices as well. Add harder vegetables such as potatoes, parsnips, carrots and cook for a couple of minutes. Add other vegetables (cauliflower, broccoli, mushrooms..) and sauté until just crunchy-tender (they will cook more in the oven). Add the tempeh. At this point you can add half of the broth or marinade and the ‘chreese’.
The remaining broth can be added to the vegetables as well if there is not enough moisture. I did not use a lot of broth which resulted in less of a creamy filling, so if you would like it creamier you can add more broth and possibly some flour to thicken it up.
Roll out the ball of dough to cover your baking dish. Add the vegetables and then the dough, poking several holes in the dough with a fork.
Cook in the oven for 15-20 minutes, or until the crust is golden brown.
I found it easiest to eat this right out of the baking dish and just put it on a plate (the dish itself cooled relatively fast).