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. 😊

  • When done, top with chopped peanuts

Another winner! Can’t wait to see what is next🤔

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