Name: Tempeh and Eggplant Pot Pies
Yield: 4 to 6 servings
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

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Tempeh and Eggplant Pot PiesGlenn Scott Photography

Use any combination of vegetables for the filling here. The dough is perfect for making drop biscuits (a recipe found in The Joy of Vegan Baking) and the topping is perfect for fruit-based cobblers.

Recipe notes

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