Home-style Tempeh Pot Pie {Vegetarian}

I think I have said this in the majority of my posts – I HATE winter. The only thing that makes the winter less miserable is the comfort foods that come with it.

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One of the things that miss the most after going vegetarian is some of the yummy comfort foods, one main one being Chicken Pot Pie. I have helped soften the blow by making my Curry Tempeh Pot Pie but I really wanted to create a version that was more like the classic American favorite.

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This has all the traits of an old-fashioned pot pie. It’s hot, filling, creamy & delicious but it doesn’t have any of the guilt – no condensed soups, butters or MEAT.

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Home-style Tempeh Pot Pie

Ingredients

  • 1 package of Puff Pastry (I like to get the kind from Whole Foods. It’s not the healthiest, but it’s at least made with real ingredients and doesn’t have all the junk in it that a lot of the others do)
  • 2 TBSP Olive Oil, divided
  • 1 8oz package of Tempeh, cubed
  • 4 TBSP Whole Wheat Flour (or sub any other flour), divided
  • 1 tsp dried Sage
  • Sea Salt & Black Pepper
  • 1 ¼ cups Vegetable Broth
  • 1 ½ cups Frozen Mixed Vegetables, thawed
  • 1 ½ cups of Unsweetened Almond Milk

Directions

Preheat your oven to 400°F. Unfold the puff pastry and place on a prepared baking sheet. Bake in the oven for about 10-15 minutes or until nice and golden and “puffed”.

 

Meanwhile, toss the cubed tempeh in 1 TBSP of olive oil. Using a large Ziploc bag, add 2 TBSP of flour, dried sage, salt & pepper. Add the oiled tempeh cubes and toss to coat. In a small mixing bowl, stir the remaining 2 TBSP of flour into the almond milk. Set aside.

 

In a large flat-bottomed skillet, heat the remaining 1 TBSP of olive oil over medium-high heat. Add the tempeh and cook for about 5 minutes, until it is browned on all sides. Stir in the vegetable broth, vegetables and almond milk/flour mixture. Cook for about 10 minutes, until piping hot.

 

Pour mixture into individual serving bowls and top with pieces of puff pastry. Serve immediately.

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