Posted in Autumn Vegan Recipes

Creamy Tempeh Vegetable Pie

Creamy Tempeh Vegetable Pie Posted on 16/10/20132 Comments
Ahoy, hello! My name is Jenny. I am a thirty-something human female from Manchester in the north of England. I enjoy rainy days and sad songs, custard donuts and salt & pepper chips and beer, lentil dhal and fried okra, X-Files and Twin Peaks, fierce fat heroines and mental health advocates, dogs and cats and otters and a very special beirdo. To paraphrase Sylvia Plath: "I blog because there is a voice within me that insists on writing lots of ridiculous chuff".

It’s Autumn you guyz. It’s really Autumn, and it’s getting cold. This post by Vegan Dad on Facebook yesterday gave me serious cravings.

So I decided that pie was really the only way to go. Taking inspiration from his blog post, I created this creamy tempeh vegetable pie….

Ingredients

  • a generous wodge of vegan butter (I use Vitalite)
  • 1 white onion, chopped
  • 3 cloves garlic, crushed or finely chopped
  • approx 1 cup sliced potatoes
  • approx 1 cup chopped cauliflower
  • 1 packet tempeh (sauteed in water to remove the bitterness)
  • 1 tbsp thyme
  • 2 tbsp plain flour
  • 1 veg stock cube
  • ‘full fat’ soya milk
  • enough pastry to cover the top of your pie dish

Directions

Parboil the potatoes and cauliflower for 5 minutes or so in salted water and put to one side.

Saute the onions and tempeh in the ‘butter’/margarine until the tempeh is a bit browned.

Then add the thyme, crumbled stock cube and flour.

Mix quickly and well, then add the vegetables and enough soya milk to cover the mixture.

Simmer for around 10 minutes until the sauce has thickened slightly, making sure nothing sticks to the bottom of the pan.

Pour the mixture into a pie dish or tin, and top with the pastry. Bake until the pastry is golden

Perfect hearty grub for Autumn nights!


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