Vegetable Tempeh Pot Pie
I was walking my dog early yesterday morning and noticed lots of children and parents at the corner bus stop, I had on my sweater and the feeling in the air, as well as the children with backpacks, showed signs of a new season. School is in session and the fern in my yard is changing color. I can’t believe how quickly the season passed and how incredibly comfortable the weather was this year, I’m so sad to see it go, I have just another month maybe two if I’m lucky to enjoy the swinging bench between two trees and the country walks in open fields.
This summer was cooler than any summer I can remember and August, which everyone knows can be blistering, turned out to be sweater weather mornings and evenings. On one of those cool days I decided to try a pot - pie. As a kid I loved them, they were never home made, but I enjoyed them nonetheless. What I like most about pot pie is the crust, making a hole at the top and scooping out the warm broth and veggies inside, peeling back the crust with every bite and picking off the crinkled crunchy edges. Sadly, childhood was the last time I ate a pot pie and please don’t ask how long ago that was. Now that autumn is quickly approaching I’ll visit this comfort food often and look forward to trying a few varieties. You can use store bought crust but of course I made my own. I used tempeh for some hardiness but you can try tofu or chickpea, though if you like tempeh give it a try here it’s a nice addition.
Enjoy and welcome the new season! Xoxoxo
Make crust first if not using store bought.
Vegetable Tempeh Pot
1 large onion chopped
1 clove garlic minced
3 medium carrots sliced thin
1 cup eggplant chopped small pieces
1 cup mushrooms chopped
1/3 cup red or white wine
2 tsp Dijon mustard
1 tbsp tarragon
1 tbsp thyme
¼ cup spelt flour
3 cups vegetable broth
fresh ground black pepper
1 cup peas
¼ - ½ tsp sea salt to taste
Method for Filling
1 package tempeh steamed for 15 minutes then diced and sautéed in oil and a little sea salt
2. In a medium pot sauté the onion and garlic in oil on medium heat for 4 minutes, add the carrot, eggplant and mushrooms and sauté one minute. Combine the wine and mustard and add it to the pot, add the herbs and let cook for 8-10 minutes until carrots are fork tender. Slowly add the flour to the mixture using a sifter and stir until combined. Add the broth 1 cup at a time and stir, add the tempeh and peas and simmer for 5 minutes until thick. Turn off heat and set aside
Make your own crust or use store bought – if using store bought scroll down the recipe for filling the ramekins and topping with crust.
¾ cup whole wheat pastry flour –
¾ cup spelt
1 tbsp unrefined fine sugar – grind if necessary
½ tsp fine sea salt
¼ tsp baking powder
¼ tsp baking soda
2 tsp crushed thyme dried is good
¼ cold pressed olive oil – put in fridge or freezer to get very cold
½ cup non dairy milk I used So Delicious – ice cold – I used 5- tbsp – you may have left over milk, that’s ok
Method for Crust
1. Sift the whole wheat pastry flour, spelt, sugar, sea salt, baking powder, and baking soda over a large bowl. Once passed add the thyme and stir again using a whisk
2. Slowly drizzle the cold oil over the flour using a rubber spatula and gently stir scooping from underneath, little stone like shapes will form do not break these up they help to create a flaky crust.
3. Once combined drizzle 3 tablespoons of the coconut milk into the flour mixture gently scooping from underneath keeping the pebbly form which will increase in size, add more liquid as needed 1 tbsp at a time tossing gently until dough holds together and feels a little damp, I use about 5 Tbsp total, press the dough together to form a ball and place it on large parchment paper and cover with another piece on top, use your countertop, use a roller to press a large rectangle or round and work quickly, the dough when flattened should look marbleized, lift the parchment paper with dough and place on baking sheet covered with plastic wrap and chill in the fridge for 45 minutes to allow gluten to relax,
4. Pull out of fridge and test that dough is large enough for 4 ramekins if not roll a little bigger.. Use your ramekin to create the size and cut of your crust, lay it on the dough and using a knife cut ½ inch bigger than the opening of the ramekin, this allows room to crimp the edges.
Pre Heat oven to 400 bake 25 minutes
Lightly oil the edges of the ramekins.
Add the stew to the ramekins and top with the crust, pinch the edges and make small slits at the top to allow steam to escape, place the ramekins on a baking sheet to catch any drippings