Today’s recipe was is based around a new ingredient for me – tempeh!
What is tempeh? According to the outside of the Trader Joe’s packaging, it’s “a vegan protein powerhouse made from soybeans, rice, barley, and millet.” And powerhouse it is – there are 20g of protein and 9g of fiber in just one serving! I’m not a vegetarian, but I’ve never been a big meat-eater. My body just rarely craves it. So I’m always looking for other meatless protein sources. Enter, Mama Pea‘s recipe for Tempeh Tamale Pie.
Then I added in tomato sauce, garlic, maple syrup, red wine vinegar, chili powder, and pinto beans and let it simmer for a few minutes so all the flavors melded together.
While that simmered, I started making the topping by combining the dry ingredients – cornmeal, pastry flour, salt, and baking powder. Then I combined almond milk, maple syrup, and applesauce, and added that to the dry ingredients.
This was really good! I don’t know why but I was expecting more of a mexican, taco-y taste, but it really reminded me of chili! I think next time I make it, I’m going to add more chili powder into the tempeh mixture than the recipe calls for, as well as more maple syrup and corn into the topping, to give it more of a spicy/sweet contrast. But I definitely recommend this recipe. Even my meat-loving boyfriend loved it!