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Tempeh and Eggplant Pot Pies
http://www.epicurious.com/recipes/food/views/Tempeh-and-Eggplant-P...
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Ingredients
categorized
original
2 cups (165 g) diced eggplant (1 small globe eggplant or 2 Asian eggplants)
1 package (8 ounces, or 225 g) tempeh, cut into 1/2-inch (1 cm) cubes
2 tablespoons (30 ml) water or olive oil
1 small-size yellow onion, chopped
1 celery stalk, chopped
1 teaspoon (2 g) fennel seeds
1 to 2 tablespoons (8 to 16 g) capers, rinsed
2 tablespoons (30 ml) balsamic vinegar
1 can or jar ( 15 ounces, or 420 g) tomato sauce
1/2 teaspoon red pepper flakes or hot sauce
Salt and pepper, to taste
1 2/3 cups (210 g) all-purpose flour
1 tablespoon (15 g) baking powder (look for aluminum-free)
1/2 teaspoon salt
2/3 cup (160 ml) nondairy milk (soy, rice, almond, hazelnut, hemp, or oat)
1/3 cup (80 ml) canola oil or nondairy, nonhydrogenated butter (such as Earth Balance), melted
Ingredients
categorized
original
This recipe is
vegan
Produce
1 package (8 ounces, or 225 g) tempeh
(
1
cut into 2-inch (1 cm) cubes
)
Celery stalk
(
1
)
Eggplant
(
2
cups
)
Size yellow onion, small
(
1
)
Condiments
Balsamic vinegar
(
2
tablespoons
)
Capers
(
1
tablespoons
)
Red pepper flakes or hot sauce
(
1/2
teaspoon
)
Tomato sauce
(
1
can
)
Cooking & Baking
All-purpose flour
(
1 2/3
cups
)
Baking powder
(
1
tablespoon
)
Canola oil or, nondairy
(
1/3
cup
)
Fennel seeds
(
1
teaspoon
)
Salt
(
1/2
teaspoon
)
Salt and pepper
(
1
)
Water or olive oil
(
2
tablespoons
)
Refrigerated
Nondairy milk
(
2/3
cup
)
Preparation
Read recipe preparation on
epicurious.com
Epicurious
www.epicurious.com
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Social Stats
50.4
Rating
1-100
8
Tweets
43
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Likes
239
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Views
56
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Recipe Stats
Published June 1, 2009 (3 years ago).
12 people saved this recipe.
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