Ingredients
- For Filling:
2 cups 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 Tbs (30 ml) water or olive oil
1 small-size yellow onion, chopped
1 celery stalk, chopped
1 tsp (2 g) fennel seeds
1 to 2 Tbs (8 to 16 g) capers, rinsed
1-2 Tbs (30 ml) balsamic vinegar
1 can or jar ( 15 ounces, or 420 g) tomato sauce
1/2 tsp red pepper flakes or hot sauce
Salt and pepper, to taste
For Biscuit Dough:
1 2/3 cups (210 g) all-purpose flour
1 Tbs (15 g) baking powder (look for aluminum-free)
1/2 tsp 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
Description
Http://www.epicurious.com/recipes/food/views/Tempeh-and-Eggplant-Pot-Pies-354071This Dish Is Delish! Use Any Combination Of Vegetables For The Filling, Like Broccoli, Carrots, And Celery. The Dough Is Perfect For Making Drop Biscuits And Wonderfully Adapt
Spark Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter