Black Eyed Pea Tempeh Pie



This is my first attempt at a veggie pot pie and it was a huge success! I was afraid it would come out to dry but the black eyed peas ended up being perfect for this because they have a great flavor on their own and they’re kind of creamy too.

for the pie crust

  • 3 cups whole wheat flour
  • 1 cup melted vegan butter
  • 2 tsp salt
  • 2 tsp baking powder
  • 1/2 cup ice water

-mix all ingredients together until mixture forms a ball

-wrap the ball in saran wrap and keep in fridge for 1 hour

-divide the dough ball in half and roll one of the balls to fit the bottom and side or a 9inch baking dish

-roll out the other half to use for the top crust

for the filling

  • 1 flax egg (1tbsp ground flax seed, 3 tbsp water, simmer in pan till reaches egg consistency, about 3min)
  • 3 cups black eyed peas (1 16 oz bag of dry beans soaked night before, then cooked in about 6 cups water with 2 cloves of garlic and pinch of salt for about 45min)
  • 1 cup loosely packed spinach
  • 1 onion, diced
  • 1 jalapeno, diced
  • 2 cloves pressed garlic
  • 1 8 oz block tempeh, cut into 1/2 inch cubes
  • 1 cup white button mushrooms, sliced
  • 2 cups broccoli florets
  • 1 carrot, chopped
  • 1/2 cup soy creamer
  • 1 tsp vegan butter, melted
  • 1 tbsp & 1 tsp nutritional yeast
  • 2 tbsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • pinch cayenne
  • salt and pepper to taste

I used 3 different layers for the filing: a tempeh/veggie mixture, a blended black eyed pea/spinach mixture, and then some black eyed peas on top.

for the tempeh mixture:

-Cook carrots and broccoli with 1 tbsp oil in pan, covered until soft, adding a tsp of water periodically so they don’t stick or burn

-In a separate pan, cook the tempeh with 1 tbsp of olive oil until browned on all sides

-In another pan, add 2 tbsp of olive oil and saute onions and jalapeno until onions are translucent. Add garlic and and cook for 1 minute. Add mushrooms, carrots and broccoli, tempeh, nutritional yeast, and spices. Cook another 4-5 minutes, adding water if needed to keep it moist.

for the spinach mixture:

mix flax egg, spinach, 1 1/2 cup black eyed peas, soy creamer, and 1 tbsp nutritional yeast in a blender/processor until smooth

to assemble the pie:

-line the bottom of pan with tempeh mixture

-add layer of spinach mixture

-top with remaining 1 1/2 cup black eyed peas

-cover with the rest of the dough, making sure to pinch the bottom and top crust together

-cut some slits in the the top for ventilation

-brush melted butter on top of crust

-bake at 375º for 45-60 min until edges are golden brown

-garnish with parsley to make it pretty and eat it!

Advertisements

5 Comments (+add yours?)

  1. john hlava
    Feb 01, 2011 @ 16:56:00

    Are all these great looking recipes your own creations, or do you collect them from various places??? Maybe a little of each???

    Reply

    • poorvegan
      Feb 01, 2011 @ 22:25:30

      Sometimes I’ll get an idea from another recipe and try to adapt it to vegan standards and make it my own, and other times it’s just experimentation and trying to make things with ingredients I already have in the house!

      Reply

  2. Paul
    Feb 01, 2011 @ 19:05:43

    So delicious! Thanks!

    Reply

  3. franny
    Feb 02, 2011 @ 19:19:57

    looks yummy! but what’s a saran wrap?

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: