Directions:
- 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.
- 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. Add fennel seeds, capers, and vinegar, and sauté for 1 minute. Add tomato sauce, red pepper flakes, and cooked tempeh and eggplant. Simmer for 10 minutes, stirring occasionally.
- Meanwhile, prepare biscuit dough. Place flour, baking powder, and salt in a mixing bowl, and stir together. 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.
- Remove sauté pan from heat, and season filling with salt and pepper, to taste.
- 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. Bake pot pies until crust is golden, about 15 minutes. Serve hot.
- Per serving: 358 calories; 16g fat; 13g protein; 44g carbohydrate; 3g dietary fiber; 0mg cholesterol; 889mg sodium. Nutritional analysis provided by The Vegan Table 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 182.96 Kcal (766 kJ) | ||
| Calories from fat | 84.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.38g | 14% | |
|---|---|---|---|
| Sodium | 434.78mg | 18% | |
| Potassium | 691.63mg | 15% | |
| Total Carbs | 16.02g | 5% | |
| Sugars | 4.65g | 19% | |
| Dietary Fiber | 3.23g | 13% | |
| Protein | 12.34g | 25% | |
| Vitamin C | 9.1mg | 15% | |
| Iron | 2.9mg | 16% | |
| Calcium | 103.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 86.09 Kcal (360 kJ) | ||
| Calories from fat | 39.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.41g | 14% | |
|---|---|---|---|
| Sodium | 204.6mg | 18% | |
| Potassium | 325.46mg | 15% | |
| Total Carbs | 7.54g | 5% | |
| Sugars | 2.19g | 19% | |
| Dietary Fiber | 1.52g | 13% | |
| Protein | 5.81g | 25% | |
| Vitamin C | 4.3mg | 15% | |
| Iron | 1.4mg | 16% | |
| Calcium | 48.9mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Stuffed Eggplant (Aubergine)
Eggplants, Water, Onion, chopped, Garlic cloves, minced and 11 more.. -
Farmhouse Hash With Poached Eggs
Canola oil, Yellow onion, diced, Carrot, diced and 9 more.. -
Aunt Eileen's Stuffed Eggplant
Eggplants, Olive oil, Onion, chopped, Garlic, minced and 13 more.. -
Moroccan Chicken (Crockpot)
Eggplants (peeled, cut into 1-inch cubes ) and 14 more.. -
Roasted Eggplant Salad
Eggplants, Olive oil, Garlic cloves, Green onions and 7 more.. -
Roasted Eggplant Salad
Eggplants, Olive oil, Garlic, Green onions, Tomatoes and 6 more.. -
Turkish Eggplant (Aubergine) Lentil Stew
Eggplant, Lentils, Water, Extra virgin olive oil and 9 more.. -
Great Northern Bean Soup
Water, Dried great northern beans (about 2 cups) and 13 more..
Also Try
-
-
-
-
-
-
-
-
Brown Butter and Scallion Mashed Potatoes
Yellow-fleshed potatoes such as yukon gold, peeled and cu... and 6 more.. -
-
Sweet Potatoes with Blue Cheese and Pecans
Sweet potatoes (about 6), Cream cheese, room temperature and 4 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
