Thai Tempeh and Winter Squash Pot Pie with Pumpkin Biscuit Crust
Long time no talk. It’s been a busy couple of weeks wrapping up 2012, with much of it spent on the road. I’m lucky to have so much loving family to visit, even if they may be a bit more spread out than I’d like. I’ll be back shortly to share a recap of my favorite but first I have one more recipe to share. This pot pie is a definite comfort food, and a delicious option to please vegans and non-vegans alike.
Thai Tempeh and Winter Squash Pot Pie with Pumpkin Biscuit Crust
From Eats Well With Others
Serves 6
For the Filling:
2-3 pound winter squash, cut into chunks
1 tbsp olive oil
1 onion, diced
3 large clove garlic, minced
1 tbsp fresh grated ginger
1 package tempeh, chopped
1 can light coconut milk
1 cup water
1 1/2 tbsp red curry paste
4 tbsp soy sauce
1-2 tbsp brown sugar, depending on taste
1 1/2 cups fresh or frozen peas
2 tbsp flour
For the biscuits
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup canned pumpkin
1/2 cup almond milk
1. Preheat oven to 450. Toss squash chunks with 1 tbsp oil and some salt. Place on a baking sheet and bake for 45-50 minutes or until fork tender.
2. Heat 1 tbsp olive oil in a large-ish pot. Add in the onion. Saute for 3 minutes or until translucent. Add in garlic. Saute 30 seconds. Add in red curry paste. Saute 30 seconds. Add in tempeh. Saute 1-2 minutes.
3. Pour the roasted squash into the pot. Stir. Mix in the coconut milk, water, soy sauce, ginger and brown sugar. Stir until well combined. Bring to a simmer. Pour in the peas. Cook until heated through. Add salt, sugar, and curry paste to taste. Add in 2 tbsp flour and stir until mixed in. Remove from heat while you prepare the biscuits.
4. Lower oven to 400. In a mixing bowl, mix together the flour, baking powder, baking soda, salt, pumpkin, and almond milk. Feel free to use regular milk, soy milk, etc.
5. Pour the pot pie filling into a large dutch oven or oven-safe casserole dish. Drop handfuls of the biscuit dough onto the top of the pot pie. Bake for 20 minutes or until biscuits start to brown.
