Colleen's Tempeh Eggplant Pot Pie...

A few days ago I made the most delicious post pie. Now I’ve never really been a big fan of pot pies. The thought of eating greasy meat stuffed into a crust, with root vegetables and peas in a salty, gooey gravy doesn’t really get my mouth watering. I suppose since I was never a fan of that sort of pot pie, that once I became vegan I saw no need to try and veganize one, or eat a vegan pot pie. However despite any aversion I may have towards the pot pie category as a whole, something about Colleen Patrick-Goudreau’s recipe for Tempeh and Eggplant Pot Pie really called to me. I’ve owned this book for several years, and I’ve been wanting to make this recipe ever since, but for one reason or another it just never happened. Then last week I bought my first set of Ramekins and I instantly thought - what better recipe to christen them with but this?

I’ll admit that even though I’d been dying to make this for some time I wasn’t at all convinced that I was actually going to like it. Of course there’s only ever one way to find out if you’ll like something or not and so I decided to take the chance. It’s a super easy recipe and comes together really quick which for me was an added bonus.

First you start by steaming tempeh and eggplant together. While that’s going you saute onions - I also added garlic of course - then you add spices like fennel and red pepper flakes, - I added smoked paprika also - tomato sauce, and capers and let it simmer. Add the steamed tempeh and eggplant and let it simmer a bit longer. While that’s going you make your biscuit dough, and once everything is done you divide your filling into the ramekins spread some biscuit dough over top and bake, voila! Super easy right?

And let me tell you, I was worried about not liking them? Well they were incredible! Seriously one of the most delicious savory ‘pies’ I’ve ever eaten. In fact my husband and I loved this recipe so much we were happy that it made six pot pies, so we had some for dinner the next night as well. For a quick and easy side I served these pot pies along with some Brussels Sprouts that I seared in my cast iron pan with a bit of olive oil, lemon juice, salt, pepper and a few droplets of agave nectar. Delicious, and my husband and avid sprout hater even had a few sprouts too!

If you don’t already own a copy of Colleen’s “The Vegan Table” you should order one, this recipe is worth it, as are the many, many other things I’ve made from this book over the years.