Tempeh Pot Pie with Roasted Garlic Mashed Potato Crust

A yummy stew with golden potatoes baked on top, a vegetarian, if fact vegan, rendition of all-American comfort food—what more could you ask for during this cool fall weather?

Get the garlic roasting in the oven, and cook the potatoes.  Save some of the potato cooking water and any coconut milk for the gravy sauce. Plump the tempeh in boiling tamari-spiked water.

Roasted Garlic Mashed Potatoes (October 12, 2012 post)

8 ounces tempeh

1 tablespoon tamari soy sauce

2 tablespoons extra virgin olive oil

1 large onion, chopped

2 large carrots, cut in ½-inch dice

2 tablespoons whole-wheat flour

1 cup liquid (vegetable stock, leftover coconut milk and/or tempeh tamari water)

1 1/2 teaspoon poultry seasoning or ½ teaspoon each sage, thyme and marjoram

1 cup frozen peas

1 1/2 cups cooked spaghetti squash or butternut squash

Real Salt

Pinch cayenne pepper

Make the Roasted Garlic Mashed Potatoes and set aside.

Put the tempeh in a saucepan and just cover with water by about ½ inch. Add the tamari and cook the tempeh for about 10 minutes to “plump”. Remove from water and allow to cool. Cut into 1/2-inch cubes.

Heat the oil in a large skillet over medium heat. Add the onion and carrot and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the flour. Cook a few minutes, stirring with a wooden spoon so the flour coats the onions and carrots. Add the liquid, stirring continuously. The gravy will thicken into a sauce: if it becomes too thick, add more stock or potato water. Stir in the poultry seasoning or dried herbs. Add the peas and squash and reserved cubes of tempeh. Season to taste with salt and cayenne.

Preheat oven to 375° F. Lightly oil a 9 x 13-inch casserole pan. Spread the vegetables and gravy in the pan. Top with the mashed potatoes. Bake 20 minutes.

Switch the oven to broil. Broil until the potatoes are golden brown on top.

Makes 6 to 8 servings.

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Twenty Minute Tamari Tempeh and Spinach

Spinach at the Portland Farmer’s Market

I keep a package of tempeh in the freezer so I always have it when I want it. Tempeh is fermented soybeans, and packs plenty of protein.  It could be described as nutty and mushroom-like in texture, as well as meat-like, so try this dish on people who say they don’t like tofu. I use Westsoy brand Five Grain Tempeh, and it seems to be easily available, but there are more tempeh choices out there.

Tamari is another fermented soy derivative. Regular soy sauce and tamari can be used just about interchangeably, just know that Japanese tamari is thicker, darker, and richer than its counterpart. Think of it as the kinder, gentler soy sauce. It has a more complex, smooth flavor compared to the overwhelming bite of a salty soy sauce. That is why I call for tamari in my recipes.

I think you will agree that salty tamari–spiked tempeh, barely bitter spinach and toasted sesame oil perform a lovely flavor dance. You can serve this quick dinner with steamed brown rice, particularly when you’ve planned ahead to get the rice going.

Twenty Minute Tamari Tempeh and Spinach

8 ounces tempeh

1 bunch fresh spinach, stems removed, washed

2 tablespoons coconut or peanut or canola oil

2 tablespoons plus 2 tablespoons tamari soy sauce

2 teaspoons toasted sesame oil

2 cups steamed brown rice, optional

Pull the tempeh from the freezer and unwrap the package. Place the tempeh in a saucepan with enough water to just cover the block of tempeh by ¼-inch of so. Season the water with about 2 tablespoons of tamari soy sauce. Bring to a boil and cook about 10 minutes, turning the tempeh after 5 minutes to thaw and flavor both sides.

While the tempeh is in the water, tear the spinach into pieces about the size of a credit card.

Remove the tempeh from the water and cut it into cubes, about 3/4-inch square. In a non-stick skillet, on medium high, heat the oil and add the tempeh. Stir and cook 5 to 10 minutes until the tofu is golden brown on a couple sides of the cubes. Add the spinach to the pan, right on top of the tempeh. Sprinkle with soy sauce, cover, and steam just to wilt the spinach, 4 to 5 minutes. Drizzle the sesame oil on top of the spinach and tempeh. Serve over rice, if desired.

Makes 3 to 4 servings.

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Ginger Coconut Rice

Serve this delicious rice with grilled, baked, or sautéed tempeh. I adapted the recipe from one given on the USA Rice Federation website.

1 (13.5-ounce) can lite coconut milk

1 teaspoon sea salt

1 cup long grain brown rice

1/2 cup golden raisins

1 cup chopped pineapple (fresh or canned, 1/4-inch chunks)

1 cup unsweetened coconut flakes, toasted

1 cup sliced scallions

2/3 cup finely chopped parsley

1/3 cup chopped red pepper (1/4-inch dice)

2 tablespoons finely chopped fresh ginger

Pinch cayenne pepper, optional

Pour the coconut milk into a saucepan. Add 1 cup of water and the salt and bring to a boil. Stir in the rice and the raisins. Return to a boil; then reduce heat to very low and cook, covered, 45 to 55 minutes, or until the liquid has been absorbed. (Resist the urge to stir the rice: to check if the liquid has been absorbed without stirring, tilt the pan to the side.) Let the rice stand for about 5 minutes and then fluff with a fork to separate the grains.

Toss in the remaining ingredients. Season to taste with more salt and a pinch of cayenne pepper, if you wish. Serve warm.

Makes 4-6 servings.

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