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Tempeh Pot Pie [Vegan]

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This pot pie is packed to the brim with tempeh, potatoes, and other vegetables in a delicious, savory gravy spiced with smoked paprika, thyme, rosemary, and sage. It has a flaky, homemade whole wheat crust that's made from a blend of flours which browns beautifully while baking in the oven. This is a dinner you'll want to return to again and again.

Tempeh Pot Pie [Vegan]

Ingredients

For the Pie Crust:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 1/3 cup cornmeal
  • 2 tablespoons raw sugar
  • 1 1/2 teaspoons sea salt
  • 1/2 cup vegan butter
  • 3/4 cup cold water
  • 2 teaspoons apple cider vinegar

For the Filling:

  • 1.1 pounds tempeh
  • 4 medium potatoes, mashed
  • 2 medium carrots, diced
  • 1 medium white onion
  • 4 garlic cloves
  • 1 cup vegetable stock with 1 tablespoon all-purpose flour whisked in
  • 1 tablespoon garlic powder/onion powder
  • 1 tablespoon smoked paprika
  • 2 tablespoons each thyme, rosemary, and sage
  • 1/2 teaspoon cracked black pepper
  • 1 teaspoon sea salt
  • 1 tablespoon soy sauce
  • 1 tablespoon vegan Worcestershire sauce
  • 4 tablespoons olive oil

Preparation

To Make the Crust:

  1. Combine the first five ingredients in your food processor and mix well. Add the butter in by the tablespoon and pulse to combine.
  2. Then, add the remaining water and vinegar and run the machine until the dough sticks together. You may need another tablespoon or so of water depending on your flour. Then refrigerate until you’re ready to roll it out. It’s best to wait at least a half hour or so.

To Make the Filling:

  1. Prepare the mashed potatoes to your liking and set aside. As for the tempeh, cut it into small cubes and saute over high heat with olive oil. Allow it to brown for a few minutes.
  2. Then, add the garlic, onion, and carrots. Sauté together for 5 minutes or so. At any time you may start adding the spices. Once the carrots are soft-ish), turn off the heat and add the mashed potatoes and about half of the stock.
  3. Roll out one-half of your dough and line a 9-inch pie plate with it. Add the mixture to the plate. At this point pour the remaining stock over the filling, allowing some spaces for it to seep down toward the bottom. When you’ve spread the filling out evenly, roll out the second crust and lay it over top.
  4. Crimp or fold together the edges and provide some holes for steam to escape. Spray the top with canola oil and dust with coarse sea salt or brush with non-dairy milk for darker finish. Bake at 425°F. for 30 minutes or until the top crust begins to brown. The insides are almost entirely cooked, so don’t worry too much about cook time.

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AUTHOR & RECIPE DETAILS


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Fresh, original, delicious vegan food that can be made while balancing the demands of a busy lifestyle.

I’m a full-time teacher, father, and ultra-runner obsessed with vegan food, recipe development, and photography. I write my blog to share food-related experiences while living as an expatriate in Nicaragua. I work really hard to produce the most original, delicious vegan food that I can while balancing the demands of a busy lifestyle. Veganism is a way of life that demands exposure!


 

 

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