Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons canola oil
  • 1 pound tempeh, crumbled
  • 2 carrots, chopped
  • 1/2 medium yellow onion, chopped
  • 1 pound new potatoes, diced
  • 3 cups vegetable broth
  • 3 tablespoons tamari or soy sauce
  • 1/2 teaspoon finely chopped thyme
  • 1/2 cup frozen corn kernels, thawed
  • 1/2 cup frozen peas, thawed
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon cornstarch
  • 2 teaspoons chopped fresh sage
  • 4 cups mashed cooked sweet potatoes
  • 1/2 cup sliced almonds

Instruction

  • Heat oil in a large skillet over medium-high heat.
  • Add tempeh, carrots and onion; cook until onions are translucent, about 5 minutes.
  • Add potatoes, broth, tamari and thyme; simmer until potatoes are just tender, 15 to 20 minutes.
  • Stir in corn, peas, salt and pepper and bring to a simmer.
  • Combine the cornstarch in a small bowl with 1/4 cup water; mix until smooth and stir into the skillet, stirring until combined and slightly thickened. Stir in sage.
  • Preheat the oven to 375°F. Transfer tempeh mixture to an ovenproof casserole or baking dish.
  • Top with sweet potatoes and spread out evenly.
  • Sprinkle with almonds and bake until the sweet potatoes and almonds are golden brown and the filling is bubbling, 25 to 30 minutes.