A few weeks ago (I'm very behind on posting) I was home alone and happened upon a reduced to clear package of tempeh. I grabbed it, because I love tempeh but we rarely ever eat it. I also had an eggplant on hand and wanted a way to combine the two, and in my searches I came across a recipe for tempeh and eggplant pot pies by Colleen Patrick-Goudreau. I looked at it, was intrigued, but didn't write it down.
But I think that my version of this was actually quite similar, despite the fact that I didn't follow any recipe. I flavoured my tempeh and eggplant with fennel seeds, capers, balsamic vinegar and tomatoes. This was a beautiful combination, deep and hearty and a bit sophisticated.
For my topping, I made the biscuit recipe from the brunch chapter of Vegan with a Vengeance, with the addition of more soymilk to make it spreadable.
I made the filling in my wonderful cast iron pan and then spread the biscuit dough on top and popped the whole thing in the oven.