• D8dc311373ec60c54e14925cf6b3abc0
  • 819b7a0bffbfe59ad642901cc020af61

Tempeh Eggplant Pot Pie

I’m still learning good tempeh recipes but the one below is simply delicious.

Prep
Cook
Serves 4people
Ingredients
2
cups diced eggplant
1
package tempeh, cut into 1/2 inch cubes
2
tbsp olive oil
1
small yellow onion, chopped
1
celery stalk, chopped
1
tsp fennel seeds
2
tbsp balsamic vinegar
1
can (15 oz) tomato sauce
1
package flaky homestyle biscuits
Directions
1.
preheat oven to 425 degrees.
2.
grease a 9-inch square or rectangular pan
3.
Steam eggplant and tempeh for 10-15 minutes until eggplant is soft and translucent.
4.
Heat oil in a large sauté or sauce pan and sauté celery and onions until soft. Add fennel seeds and vinegar, sauté for another minute. Add tomato sauce and cooked tempeh and eggplant. Simmer for 10 minutes. Add salt and pepper to taste.
5.
Put mixture into greased pan. Stretch each biscuit and place on top of the mixture (if biscuits are not thin, they will not full cook through. The entire mixture should be covered by the biscuits. Bake for 15-20 minutes, until golden brown.

Recipes we also love...

Recipes We Also Love

Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In

From the Cookbook Create Blog

Give the Most Memorable Gift, Ever

Cookbook Create gift certificates are personal and unique. They allow your loved one to make exactly the book they want with all of their favorite recipes.

Give the Gift