Tempeh Pot Pie

The photo shows an individual pot pie but we actually made one big pot pie, it just didn't photograph as well.  I must admit, we polished this off in two days.  That's a lot of pot pie for two people!

Tempeh and Vegetable Pot Pie

Inspired by Spork-Fed cookbook recipe

1/4         cup non-dairy butter

1/4         cup all purpose flour

1            medium onion, finely chopped

3            cloves garlic, finely chopped

              oil for sauté

1            pkg. Tempeh

1            small red potato

1/2         small bag of mixed vegetables (corn/carrot/green beans/peas)

2            carrots, diced

1/2         cup frozen peas

1&1/2 cups vegetable broth

1            teaspoon dried oregano

1            teaspoon dried basil

2            tablespoons fresh lemon juice

3/4         teaspoon sea salt

1/2         teaspoon finely ground black pepper

Biscuit Topping Ingredients

1 & 3/4 cup all-purpose flour

2                  teaspoons baking powder

1/2               teaspoon baking soda

1/2               teaspoon dried oregano

1/2              teaspoon sea salt

1/4              teaspoon finely ground black pepper

3                 tablespoons non-dairy butter

3/4             cub unsweetened almond or soymilk curdled with 1 teaspoon apple cider

                  vinegar

2                 teaspoons agave nectar

Preheat oven to 400 degrees

Grease an 8-inch round baking dish and set aside.

Tempeh/Veggie

In a large skillet over medium heat, whisk to combine butter and flour, creating a roux.  Add onion, potato and garlic and cook for about 3 minutes.

Cut Tempeh into small dices, sauté in oil until browned.  Set aside.

In the pot with the roux, add the veggies, broth, oregano, basil, lemon juice, salt and pepper.  Stir continuously over medium heat until mixture thickens, about 5-7 minutes. Add Tempeh and cook for an additional 2 minutes.  Remove from heat.

Biscuit

In a large bowl combine flour, baking powder, baking soda, oregano, sea salt and black pepper, and whisk until uniform.  Cut the butter into flour with pastry whisk until mixture resembles a coarse meal.  Add curdled almond or soymilk and agave to the flour mixture and knead just until mixture holds together.

Place the Tempeh/Veggie mixture into prepared baking dish.  Top with biscuit topping.  Topping will be sticky, so use damp hands to drop on the biscuit dough.

Place on baking sheet and bake until crust is golden brown and filling is bubbling, approximately 30 minutes.  Serves 6 people.  **You can also use this recipe to serve individual pot pies.  Place 1/4 cup of the mixture into 6 ramekins and top with approximately 3 tablespoons biscuit topping.