Friday, October 14, 2011

Creamy Corn-Crusted Tempeh Pot Pie - Vegan MOFO Day 14

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).
shaved Cheezly for extra awesomeness 


  1. OH YES! That looks super awesome, I like the shaved Cheezly too. I always either slice or grate!

  2. That 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.

  3. Also because raisins are gross :P This reminds me of a vegan tamale pie I had in America with a cornmeal topping! So fabulous :)

  4. I have VV but haven't made this. I have to try it!