It’s Official!

I like to do things right…. so I emailed Clare Seguin, author of the out-of-print Cooking With Tempeh for permission to post some of our favorite recipes, and she has graciously agreed.  As promised, then, here are two recipes that constituted our Thanksgiving Tempeh Shepherd’s Pie, courtesy of Clare Seguin…. who actually attributes this recipe to a friend of hers, Sue Schmidt.  Thanks, Clare!

Tempeh  Shepherd’s Pie

  • 16 oz. tempeh, cut into small cubes
  • 10 medium potatoes – boiled and mashed with 2 – 3 TBS margarine, 1 tsp salt, 1 tsp freshly ground black pepper, and 1/2 cup parsley, minced
  • 2 cups peas, slightly steamed – save the water
  • 3 medium onions, chopped
  • 2 cloves garlic, minced
  • 2 TBS tamari
  • Oil for frying
  1. Fry tempeh cubes in 1/4" oil until browned.
  2. Saute onion and garlic.  Add water from peas and the tamari.
  3. Put tempeh on the bottom of a large casserole dish.
  4. Add onions and cooking juices.
  5. Make a layer of mashed potatoes and sprinkle on the peas.
  6. Add one more layer of potatoes.
  7. Bake at 350 degrees for 30 – 45 minutes.   Serves 6.

Delicious Tempeh Croutons
     I make this recipe often.  The tempeh cubes, cut slightly larger, were a huge hit just plain and eaten with a toothpick at the girls’ graduation party.

  • 8 oz. tempeh, cut into 1/4" bits
  • 3 – 5 garlic cloves, crushed
  • 4 TBS oil (sesame if possible, or sesame + canola)
  • 2 1/2 TBS tamari
  • 1/2 tsp thyme
  • 1/4 tsp black pepper
  1. Preheat oven to 450 degrees.
  2. In a large bowl, mix everything except tempeh.  Add tempeh and toss gently until well-coated.
  3. Spread over a cookie sheet and bake for 30 – 45 minutes until golden brown, turning occasionally.   Makes two cups.
  4. To use in salads, cool and add just before serving.

What I did for Thanksgiving:

  • Instead of frying the tempeh for the shepherd’s pie, I made the croutons without the thyme.
  • I used Yukon  Gold potatoes and mashed them with Earth Balance, a little Tofutti Better Than Cream Cheese (Garden Vegetable Style), and a little soy creamer leftover from the green bean casserole, so it was very rich 🙂

I was absolutely thrilled this past week to be tagged by two of my favorite bloggers, Bethany and Felicity, with a "Butterfly Award."  Wow!  Thank you!  I never do anything very quickly, so all I can say is….Coming soon: cool blogs I like to read!  (Right now I am going to bed…. in case you wondered what you were missing…)

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2 Responses to It’s Official!

  1. Anonymous says:

    Thanks, Claire. The shepherds pie was really good.

  2. Anonymous says:

    the croutons sound so good. I like crunchy bits of things for snacking.

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