Tempeh is a totally awesome ingredient to cook with. I have used it to make the famous tempeh "bacon", my Cantonese style "steak" and Masterchef pressure test stroganoff.
Last week, I made the Creamy Corn-Crusted Tempeh Pot Pie from Terry Hope Romero's Viva Vegan. I made a few substitutions and omitted a few ingredients but it still tasted very yummy!
I don't think I should post the recipe as the author hasn't shared it on-line. It is like the Chilean version of shepherd pie but tastier. We both like the crispy but smooth corn topping a lot! K doesn't like olives, so I skipped it (and the fresh basil leaves that we don't have). I also used dried cherries instead of dark raisins (as I couldn't be bothered to go to the shops again).
yum
shaved Cheezly for extra awesomeness
OH YES! That looks super awesome, I like the shaved Cheezly too. I always either slice or grate!
ReplyDeleteThat looks really good - I can't believe I have that cookbook and haven't tried that yet. I'm a big fan of 1) tempeh and 2) pot pies. Yum.
ReplyDeleteAlso because raisins are gross :P This reminds me of a vegan tamale pie I had in America with a cornmeal topping! So fabulous :)
ReplyDeleteI have VV but haven't made this. I have to try it!
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