Name: Tempeh And Eggplant Pot Pies
Cuisine: International
Ingredients: 2 cups (165 g) diced eggplant (1 small globe eggplant or 2 Asian eggplants); 1 package (8 ounces, or 225 g) tempeh, cut into 1/2-inch (1 cm) cubes; 2 tablespoons (30 ml) water or olive oil; 1 small-size yellow onion, chopped; 1 celery stalk, chopped; 1 teaspoon (2 g) fennel seeds; 1 to 2 tablespoons (8 to 16 g) capers, rinsed; 2 tablespoons (30 ml) balsamic vinegar; 1 can or jar ( 15 ounces, or 420 g) tomato sauce; 1/2 teaspoon red pepper flakes or hot sauce; Salt and pepper, to taste; 1 2/3 cups (210 g) all-purpose flour; 1 tablespoon (15 g) baking powder (look for aluminum-free); 1/2 teaspoon salt; 2/3 cup (160 ml) nondairy milk (soy, rice, almond, hazelnut, hemp, or oat); 1/3 cup (80 ml) canola oil or nondairy, nonhydrogenated butter (such as Earth Balance), melted

Ingredients

2 cups (165 g) diced eggplant (1 small globe eggplant or 2 Asian eggplants)

1 package (8 ounces, or 225 g) tempeh, cut into 1/2-inch (1 cm) cubes

2 tablespoons (30 ml) water or olive oil

1 small-size yellow onion, chopped

1 celery stalk, chopped

1 teaspoon (2 g) fennel seeds

1 to 2 tablespoons (8 to 16 g) capers, rinsed

2 tablespoons (30 ml) balsamic vinegar

1 can or jar ( 15 ounces, or 420 g) tomato sauce

1/2 teaspoon red pepper flakes or hot sauce

Tempeh And Eggplant Pot Pies

Ingredients

Method

Sources

Complete your Tempeh And Eggplant Pot Pies kit

Research Evidence

Share

Related Recipes

For the Curious Cook

Gear for Tempeh And Eggplant Pot Pies