Sherpa Pie

Continuing on from my last blog post, another tasty idea using zucchini sheets www.tiffanyhaugen.com – Zucchini Sheets

Brainstorming led me wanting to incorporate the sheets into a pie, lining a baking dish with them. Kind of imagining a vegetarian option of a cross between shephard’s pie and chicken pot pie.

Ingredients:

9oz tempeh
3/4 cup Maya Kaimal Coconut Curry sauce (I find this at Costco)
1 cup Abborio rice
1 onion
3 cups vegetable broth
1 carrot, I used purple cause it’s pretty
1 red bell pepper
1 orange bell pepper
1 small zucchini
1 head broccoli
2 tsp garlic
Salt/pepper to taste
Zucchini sheets
Plum fruit leather
1/2 c peanuts

* Bonus 😊 I was lucky enough to have fruit leather on hand. It was made from this recipe www.tiffanyhaugen.com – Fruit Leather

Directions:

Slice tempeh into thin strips and place in dish with the coconut curry sauce and let it marinate for a few hours
Preheat oven to 425°. Slice tempeh into stripes and bake for 15 minutes, then flip and bake for 15 more minutes
Make rice according to directions on container, using the onion and vegi broth
Cut up all the vegis and make a pretty design on baking sheet 😉

Drizzle vegis with olive oil and toss with salt, pepper and minced garlic. Bake at 425° for 25 minutes.
When all the elements are finished cooking. Layer zucchini sheets in a 8 1/2 x 11 sprayed baking dish

Fill with rice, tempeh and vegis. Top with plum fruit leather strips and bake for 10 minutes at 425°. Because I wasn’t sure how the fruit leather would turn out, I only covered half of the dish, just in case it was horrible. Good to leave your options open. 😊