Curried Tempeh Sweet Potato Shepherd’s Pie

Hmm…Still not sure about that title but I am going to roll with it. Sometimes recipes have so many interesting thing in the ingredients list that you want to share right from the get go that it is hard to decide what to call it, especially without the title being too clunky. I just hope the title is enough to inspire people to keep reading.

Our family spends quite a bit of time at the library and I can never leave without a handful of cook books. I’ve even got hubby grabbing them for me so there is never less than 5 cookbooks in our living room at any given time. Usually I read them to find recipes that sound intriguing and then I will look on the web for five other versions and create my own. In this batch of books however I found something a little different, The Good Housekeeping Test Kitchen. Definitely not vegan, though I found at least 20 recipes I would like to veganize just as they are. I will do as many as I can before returning the book.

The original recipe called for ground turkey instead of tempeh, all-purpose flour rather than garbanzo bean flour, milk which I switched for vanilla coconut milk (only flavor I had in the cupboard), and butter of course.  I also reduced the amount of oil, added in spinach, more curry powder and less fresh ginger. It came out yummalicious. I especially liked the mashed sweet potatoes with coconut milk. Think I will be doing that again simply as a side dish!

Notes:
I have been told by friends on Facebook that there are gluten-free tempeh so if you use one of those options this dish is gluten-free.
I recommend that you prep everything first (I did not) because once you begin things come together pretty fast.

Ingredients
3 lbs sweet potatoes peeled and cubed
1/4 cup vanilla coconut milk (the kind in a box)
1/4 vegan butter
8 oz tempeh* crumbled
1 medium onion diced
1/4 cup garbanzo bean flour
2 tbsp curry powder
1 1/2 cups sweet potato water (reserved from boiling)
1 tsp Better Than bouillon Chickenless broth
1 lb carrots chopped in bite size chunks
1 lb parsnips peeled and chopped in bite size chunks
2 tsp fresh grated ginger
10 oz frozen peas
1/2 cup frozen spinach

Boil potatoes until you can poke a finger through them and they fall apart. Drain potatoes reserving 1 1/2 cups liquid. Put potatoes back in pot adding coconut milk and butter. Mash and set aside.

Preheat oven to 375 degrees.

In a large, deep-frying pan saute tempeh and onion in 1 tbsp olive oil until onion is translucent. Add flour and curry powder and let cook for 10 minutes. Mix sweet potato liquid with bouillon and slowly stir into tempeh. Add carrots, parsnip, and ginger. Cover and cook for 15 – 20 minutes until carrots and parsnip are tender. Mix in peas and spinach.

In a casserole dish ( I used a 14″ x 8″ oval, the original recipe used a 9″ round, I wanted the potatoes to be thinner on top) cover the bottom with the tempeh mixture, then spread sweet potatoes over the top. Bake for 45 minutes.

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