vegan - Tempeh and Eggplant Pot Pies

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Tempeh and Eggplant Pot Pies

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Filling:

2 cups eggplant -- diced (about 1 very small Western eggplant

or 1 to 2 Asian eggplants)

1 can tomato sauce (1 cup) -- (8 ounce)

1/2 cup onion -- chopped

1/2 cup celery -- chopped

4 ounces tempeh -- (1/4 pound) cut into 1/2-inch cubes

1 teaspoon olive oil (optional)

Biscuit Crust:

1/2 cup whole wheat pastry flour

1 teaspoon non-aluminum baking powder (such as

Rumford)

1/4 cup water

2 teaspoons olive oil

1 pinch salt

 

Preheat the oven to 350°F. Coat two 15-ounce or 16-ounce individual casserole

dishes with nonstick cooking spray, and set them aside.

 

To make the filling, place all the filling ingredients except the salt and

pepper in a 4-1/2-quart saucepan or Dutch oven. Place the saucepan over high

heat, and bring the mixture to a boil. Reduce the heat to medium, cover the

saucepan with a lid, and simmer the mixture, stirring once or twice, for 15

minutes.

 

Remove the saucepan from the heat, and season the filling with salt and pepper,

to taste.

 

Divide the filling evenly between the prepared casserole dishes, and set aside.

 

To prepare the biscuit crust, place the flour, baking powder, and salt in a

small mixing bowl, and stir them together. Pour the water and oil into the flour

mixture at the same time, and mix just until the dry ingredients are evenly

moistened. The dough will be stiff.

 

Drop the dough by 4 small spoonfuls on top of each casserole (2 per casserole).

Then carefully spread the dough out with the back of the spoon so it evenly

moistened. The dough will be stiff. Drop the dough by 4 small spoonfuls on top

of each casserole (2 per casserole). Then are fully spread the dough out with

the back of the spoon so it evenly covers the top of the filling.

 

Bake the pot pies until the crust is golden, about 20 to 25 minutes. Serve hot.

 

From Table for Two: Meat- and Dairy-Free Recipes by Joanne Stepaniak.

 

 

 

 

Source:

" http://www.pcrm.org/health/Recipes/recipe990913.html "

 

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Per Serving (excluding unknown items): 194 Calories; 9g Fat (39.4% calories from

fat); 12g Protein; 19g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 101mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1 Fat.

 

NOTES : Chunky, individual vegetable pies topped with a biscuit-style

crust—honest food at its robust best.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0