Veganomicon_ The Ultimate Vegan Cookbook - Isa Chandra Moskowitz [115]
Cook for 12 to 14 minutes until the liquid is absorbed and the buckwheat is tender. Remove from the heat, fluff with a fork, and partially cover. Allow the mixture to sit for 10 to 15 minutes so that kasha is cool to the touch before you proceed with assembling the pie.
Preheat the oven to 375°F. Lightly oil a medium-size casserole dish. Set up your work area to work with phyllo dough. We like to spread out a clean, damp tea towel on a cutting board, and to keep nearby the stack of phyllo covered in a plastic wrap and draped with another damp towel. Consult the package directions if you’re looking for additional support.
Lay a sheet of phyllo dough on your work area. Quickly brush it with olive oil and layer with another sheet. Repeat four or five more times, then fold the entire thing in half and press into the bottom of the casserole dish to form a bottom crust. Push up the edges of the dough along the sides to form the sides of the pie.
Press one-half of the kasha mixture onto the dough. Spread the drained sauerkraut over kasha and sprinkle with a little freshly cracked pepper. Top with the remaining kasha and press the mixture to edges of the pie to even out. Repeat the process of layering and folding the phyllo dough (as for the bottom crust) to form the top crust of the pie, then press this top crust onto the kasha filling and fold any hanging edges into the sides of the pie.
Brush the top with a little more olive oil and bake for 30 to 35 minutes until the phyllo is puffed and golden. Cool for 10 minutes before serving and cut the pieces with a very sharp, thin, serrated knife.
TEMPEH SHEPHERDESS PIE
SERVES 8
TIME: 1 HOUR 20 MINUTES
As we were developing this recipe we found ourselves pondering some deep questions. Sheep herding is not vegan by definition, so why does every vegan cookbook have a vegan shepherd’s pie? And do vegan shepherdesses dream of electric sheep? Our answer to these riddles is the winning combo of tempeh, peas, and corn, in a zesty mushroom gravy instead of a tomato-based one, because we prefer to dream that way.
➣For a fun and colorful variation, use mashed sweet potatoes, instead of regular mashed potatoes, as the topping.
Tempeh layer: 2 (8-ounce) packages tempeh
⅓ cup tamari or soy sauce
2 cups water
2 tablespoons plus 1 teaspoon olive oil
1 large onion, cut into ½ inch dice
3 cloves garlic, minced
8 ounces cremini mushrooms, sliced (about 3 cups)
1 teaspoon dried thyme
1 teaspoon ground coriander
Lots of freshly ground black pepper
1 cup frozen peas
1 cup fresh or frozen corn
2 cups vegetable broth
¼ cup all-purpose flour
¼ cup finely chopped fresh parsley, plus a little extra for garnish
Potato layer: 3 pounds Yukon gold potatoes, peeled and cut into
1-inch chunks
⅓ cup plain soy milk (preferably unsweetened), warmed or at room temperature
¼ cup grapeseed oil
¾ teaspoon salt, or to taste
Plenty of freshly ground black pepper
IN A large skillet, crumble the tempeh into small, bite-size pieces. Add the water, tamari, and 1 teaspoon of oil. Cover and let boil for about 10 minutes. Start boiling the potatoes in the meantime (directions below).
Remove the lid from tempeh and continue to boil until most of the water has evaporated, about 5 more minutes. Drain the tempeh in a colander and return the pan to the stove top over medium-high heat (you don’t need to wash it).
Sauté the onions in the remaining olive oil for 5 minutes. Add the garlic and sauté for 1 more minute. Stir in the tempeh, along with the sliced mushrooms and the spices. Cook for about 10 more minutes over medium heat until the mushrooms are juicy and the tempeh is slightly browned. While this cooks, your potatoes should be ready for mashing and you can go ahead and preheat the oven to 375°F.
Add the corn and peas, and cook until heated through. You may need to add a little extra oil here; if you have a spray bottle of it, you should