Tempeh Pot Pie with Roasted Garlic Mashed Potato Crust
A yummy stew with golden potatoes baked on top, a vegan, rendition of all-American comfort food—what more could you ask for during this cool fall weather?
Prep Time15 minutes mins
Cook Time40 minutes mins
Total Time55 minutes mins
Course: Main Course
Cuisine: Gluten-free, Vegan, Vegetarian
Servings: 8 servings.
- 1 recipe Roasted Garlic Mashed Potatoes
- 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 arrowroot flour
- 1 cup vegetable broth, leftover coconut milk and/or tempeh tamari water, or water
- 1 ½ teaspoon poultry seasoning, or ½ teaspoon each dried sage, thyme, and marjoram
- 1 cup frozen peas
- 1 ½ cups cooked spaghetti squash or butternut squash
- sea 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 arrowroot. Cook a few minutes, stirring with a wooden spoon so the arrowroot coats the onions and carrots.
Add the liquid, stirring continuously. The gravy will thicken into a sauce: if it becomes too thick, add more broth 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, about 5 minutes.