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
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