The Tempeh Shepherdess Pie Recipe for Veganomicon Review- A.K.A. That Time I Forgot To Add To Season a Dish But It Was Still Pretty Good

Hey Everybody! Today in my test kitchen I gave the recipe "Tempeh Shepherdess Pie" a try form Veganomicon a try. I chose the recipe due to the simplicity of its ingredients, though it contained tempeh, something I'd never tried or felt an urge to due to my general dislike of meat substitutes. The recipe is as follows in the book:

Tempeh Layer:

• 2 (8 ounce) packages of tempeh
• 1/3 cup tamari or soy sauce
• 2 cups water
• 2 tablespoons + 1 teaspoon olive oil
• 1 large onion, cut to 1/2-inch dice
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced (about 3 cups) (I don’t like mushrooms, so I don’t add these, but I usually add another package of tempeh to compensate!)
• 1 teaspoon dried thyme
• 1 teaspoon ground coriander
• Lots of freshly ground black pepper
• *1 cup frozen peas
• *1 cup frozen or fresh corn (*Instead, I use 2 cups of mixed frozen veggies, so you get string beans and carrots in there as well)
• 2 cups veggie broth
• 1/4 cup all purpose flour
• 1/4 cup freshly chopped parsley
• 3 pounds Yukon gold potatoes, peeled and cut into 1-inch dice
• 1/3 cup plain soy milk, or other non dairy milk
• 1/4 cup oil
• 3/4 teaspoon salt, or to taste
• Plenty of freshly ground black pepper

1. In a large skillet, crumble the tempeh to bite sized pieces. Add the water, tamari, and 1 teaspoon of the oil. Cover, and let boil for 10 minutes. Start boiling the potatoes in the meantime.
2. Remove the lid from the tempeh, and continue to boil until most of the liquid has evaporated, about 5 more minutes. Drain the tempeh in a colander, and return the pan to medium high heat (no need to wash it).
3. Saute the onions in the remaining olive oil for 5 minutes. Add garlic and saute for another minute. Stir in tempeh, along with sliced mushrooms (if using) and spices. Cook for about 10 minutes over medium high heat until the mushrooms are juicy, and tempeh slightly browned. While this cooks, your potatoes should be ready now, and you can preheat your oven to 375F.
4. Add the frozen veggies and cook until heated through. You may need a little extra oil here.
5. Mix together the veggie broth and flour until pretty much dissolved (a few lumps are okay). Add to tempeh along with the parsley and stir. Let thicken for about 3 minutes, stirring occasionally.
6. Prepare your mashed potatoes. (Just prepare them like you normally do!)
7. Place the tempeh filling in a 9×13-inch casserole dish. Spoon the mashed potatoes over the filling (I like to put spoonfuls in the corners and work my way in, then using the back of my spoon, I spread them together).
8. Bake for 20 minutes; the potatoes should be slightly browned on top — if they’re not, stick them under the broiler for 2 to 3 minutes.

I myself made substitutions- for one, I nixed the grapeseed oil and went with olive oil. Secondly, I FORGOT THE DAMNED THYME AND CORIANDER. Who does that? I also used canned corn and peas, and wheat flour in lieu of all-purpose flour  because that's what I had on hand. And you know what? It was pretty ok. A little on the bland side, but I'll take responsibility for that because again, I FORGOT THE DAMNED SEASONINGS. The tempeh pleasantly surprised me, I prefer it only about 6,000 times more than tofu. I was impressed. And the vegan mashed potatoes? Didn't miss the dairy. Not one bit. I'll have to give this recipe another test run to give it a fair grade, but in spite of my screwups it was a pretty solid dish and I would make it again. All of a sudden I'm all "Team Tempeh in the House!" 

Today's Vegan Lunch- Roasted Spaghetti Squash and Kale

Roasted Spaghetti Squash and Kale

Adapted from The Pioneer Wife

Ingredients
1 small whole Spaghetti Squash
Olive Oil
Salt And Pepper
1 bunch of Kale, Stalks Removed And Torn Into Pieces
½  Onion, Diced
Tony Chachere's, Salt and Pepper to taste
1 teaspoon Balsamic Vinegar

Preparation
Preheat the oven to 350 degrees.

With a sharp knife, VERY CAREFULLY cut the spaghetti squash in half lengthwise. (Stick the knife into the center of the squash, then cut down. Again—be careful!) Scoop out the seeds and pulp in the center and discard. Place the squash, cut side up, on a large baking sheet. Rub a little olive oil over the cut surface, then place the pan in the oven for 1 hour or until a fork is easily inserted into the squash.

While the squash is cooking, saute the kale: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion to the pan and cook for 3 to 4 minutes, or until starting to turn color. Throw in the kale, sprinkle in some Tony Chachere's, salt, and pepper, and stir to saute until the onions are golden about the kale is partly cooked, about 5 minutes. Set aside.

When the squash is cooked, use a fork to scrape the stringy squash out of the shell. Add the squash to a bowl. Mix together 1 tablespoon olive oil with the balsamic vinegar. Drizzle it over the squash, sprinkle with Tony Chachere's, salt, and pepper. Toss to combine.

Add the squash to individual bowls, then top with a good amount of sauteed kale.

(Or, you can toss all the kale and half the squash together.)

Taa Daa! And it's done! Easy and healthy.