Tempeh PieSubmitted by: BROWNTA
1 oz dried mushrooms
salt and pepper
2 tbl extra virgin olive oil
1 small white onion, small dice
1 carrot, small dice
1 celery stalk, small dice
3 fresh thyme sprigs, leaves removed
3 garlic cloves, minced
2 tbl tomato paste
1 tbl vegan worcestershire sauce
1 cup Vegetable Broth
1 cup beer
2 russet potatoes, peeled, 1/2" cubes
2 tbl butter
3 tbl unsweetened almond milk
1 pie crust, thawed
Olive oil to drizzle
Heat 2 tbl of oil up in a medium stock pot and brown the tempeh. Set the tempeh aside, add the remaining 1 tbl of oil and saute the onions, carrot and celery with more salt and pepper. Saute for 7 -10 minutes until the vegetable start to become tender. Add the mushrooms, thyme and garlic and saute 5 minutes more. Add the tomato paste and worcestershire sauce, toss to coat and cook 1 minute more. Add 1 cup of vegetable broth and beer, scraping everything off the bottom of the pot. Lower the heat and simmer for 15 minutes until most of the liquid has evaporated and the pie filling is like a thick stew.
Bring a large pot of salted water and the potatoes to a boil. Cook until tender, drain and mash. Mix the remaining with butter and almond milk. Season with salt and pepper.
Preheat the oven to 425.
Fill each tin with tempeh stew and top with mashed potatoes drizzled with a bit of olive oil. Bake for 30 minutes until the mashed potatoes have browned.
Serving Size: 6