Hearty Vegan Tempeh Cottage Pie

1. Simmer Tempeh

Start by crumbling the tempeh into a large skillet. Add water, tamari or soy sauce, and 1 teaspoon of olive oil. Bring this mixture to a boil and let it cook for about 10 minutes.

2. Boil Potatoes

Place the peeled and chopped Yukon gold potatoes into a large soup pot. Cover them with water and bring to a boil. Cook for about 20 minutes, or until they are tender.

3. Evaporate Tempeh Liquid

Once the tempeh has absorbed most of the liquid, remove the lid and continue to boil for an additional 5 minutes to evaporate any remaining liquid. Drain the tempeh using a colander and return the pan to medium-high heat.

4. Sauté Onion and Garlic

In the same skillet, heat 2 tablespoons of olive oil and add the diced onion. Sauté for about 5 minutes until softened and translucent. Then, add the minced garlic and cook for another minute.

5. Add Tempeh and Mushrooms

Return the drained tempeh to the skillet. Add the sliced cremini mushrooms, dried thyme, ground coriander, and freshly ground black pepper. Cook over medium heat for about 10 minutes.

6. Add Peas and Corn

Stir in the frozen peas and corn, cooking until they are heated through and vibrant in color.

7. Thicken Gravy

In a small bowl, mix together the vegetable broth and all-purpose flour until smooth, then pour it into the tempeh mixture. Add finely chopped fresh parsley and cook for about 3 minutes until the gravy thickens.

8. Mash Potatoes

Drain the potatoes and return them to the pot over medium heat. Add soy milk, grapeseed oil, salt, and freshly ground black pepper. Mash until smooth and creamy.

9. Assemble Pie

Preheat your oven to 375°F. Spread the tempeh mixture evenly in a 9x13-inch casserole dish. Top with the mashed potatoes, spreading them out to cover the tempeh layer completely.

10. Bake Pie

Bake the pie in the preheated oven for about 20 minutes, or until the potatoes are slightly browned and have formed a golden crust. Garnish with extra chopped parsley and serve hot.