Tempeh and Eggplant Pot Pies

Ingredients

• pepper
• 1 ²/₃ cups all-purpose flour
• 1 yellow onion
• 1 celery stalk
• 1 tablespoon baking powder
• ²/₃ cup nondairy milk (soy, rice, almond, hazelnut, hemp, or oat)
• ½ teaspoon salt
• + 10 more ingredients
• • ¹/₃ cup (80 ml) canola oil or nondairy, nonhydrogenated butter (such as Earth Balance)
  • 1 teaspoon fennel seeds
  • 2 tablespoons capers
  • 2 tablespoons balsamic vinegar
  • 1 can or jar ( 15 ounces, or 420 g) tomato sauce
  • ½ teaspoon red pepper flakes
  • Salt
  • 2 tablespoons water
  • 2 cups eggplant
  • 1 package (8 ounces, or 225 g) tempeh

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 ...

View full recipe at Epicurious