Tempeh and Eggplant Pot Pies

Ingredients

• 15 g double-acting baking powder for aluminum-free (look )
• 30 ml balsamic vinegar 
• 8 g capers rinsed
• 1  celery stalk chopped
• 165 g eggplant diced (1 small globe eggplant or 2 Asian eggplants)
• 2 g fennel seeds 
• 210 g flour all-purpose
• 0.5 teaspoon hot sauce red
• 80 ml nondairy melted (such as Earth Balance)
• 160 ml nondairy milk (soy, rice, almond, hazelnut, hemp, or oat)
• 30 ml olive oil 
• 1 small size onion yellow chopped
• 0.5 teaspoon salt 
• 6 servings salt and pepper to taste
• 1 can jar tomato sauce ( 15 ounces, or 420 g)

Equipment

• frying pan
• oven
• mixing bowl
• pot
• ramekin

Directions

1. Preheat oven to 425°F (220°C, or gas mark 7). Coat 4 or 6 individual ramekins with oil, and set aside. You also can use a 9-inch (23 cm) square pan or a rectangular pan.
2. To make filling, steam eggplant and tempeh for 10 to 15 minutes, until eggplant is soft and translucent. At the same time, add water or oil to a large-size sauté pan and cook onion and celery until soft.
3. Add fennel seeds, capers, and vinegar, and sauté for 1 minute.
4. Add tomato sauce, red pepper flakes, and cooked tempeh and eggplant. Simmer for 10 minutes, stirring occasionally.
5. Meanwhile, prepare biscuit dough.
6. Place flour, baking powder, and salt in a mixing bowl, and stir together.
7. Pour in nondairy milk and butter or oil, and mix just until dry ingredients are evenly moistened. The dough should be lumpy and sticky, not smooth like cake batter.
8. Remove sauté pan from heat, and season filling with salt and pepper, to taste.
9. Divide filling evenly among prepared ramekins. Drop dough by small spoonfuls on top of each ramekin. Carefully spread dough with back of spoon so it evenly covers filling.
10. Bake pot pies until crust is golden, about 15 minutes.
11. Serve hot.
12. The Vegan Table
13. From The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion by Colleen Patrick-Goudreau. Text copyright © 2009 by Colleen Patrick-Goudreau. Food photography by Glenn Scott Photography. Used by permission of Fair Wind Press.