Vine and Dine – Tempeh and aubergine pot pie with garlic glazed green beans

We moved to Vegan Table for our next Vine and Dine. I’ve had it for ages and read through it many times but only made one thing. I like the way it’s laid out but somehow I have other similar recipes or nothing’s happened to catch my eye. I like how these challenges force us to try new things.

We both liked the look of the tempeh and aubergine pot pie straightaway so decided to go for that one first, then picked the green beans to serve alongside it. I also cooked some baby new potatoes too so Matthew wouldn’t go into a low carb shock (pastry notwithstanding).

As I was making the pie I felt it just needed something else so I added some dried basil. I felt like it would enhance the mediterranean flavours but I followed everything else exactly. With the beans I used a bit less maple syrup because as you’ll know we aren’t over mad on sweet flavours here.

This was a really tasty dish. The beans were fabulous and I adored the walnuts in them. The topping for the pie is an absolute winner – much easier than pastry and a nice comforting crust which I’ll make again for sure. The filling was good but definitely benefited from the extra basil. I’d probably marinate the tempeh another time for an extra depth of flavour.

Here’s Matthew’s take on the wine:

We quaffed[1] a bottle of 2006 VDP Cite de Carcassonne Méditation (Vintage Roots, £9.50, vegan, organic and wonderful) with the pot pies. It’s a good excuse to post a


picture of the beautiful Carcassonne, in the world’s biggest vineyard, the Languedoc, and to plug Kate Mosse’s  Labyrinth, a novel which takes you there, and you know you want to know more about the Albigensian crusade against those heretic Cathars. The wine is a blend of Syrah with the Egiodola grape. Vintage Roots say they know little about Egiodola except it tastes great, which it does: forest fruits with some light tannins and the ubiquitous Languedoc herbiness, in this bottle bay leaves, rosemary and thyme. Some cursory googling uncovers the fact that it is a blend of the slightly more common Fer Servadou and Arbouriu grapes, means ‘pure blood’ in Basque, and apparently grows well in Brazil. The food match was spot on for our tastes. The pastry in the biscuit dough, for me, cries out for that metallic tannic element, and that same element matches aubergine and capers, while the overall smoothness washed down the tempeh so easily and delightfully that we had to finish the meal up with the second half of another Domaine de Brau wine, their ‘Pure’ Cabernet Sauvignon, made just down the road from the other bottle. I think if you aren’t drinking a wine from the South of France, then you should choose the south west ofFrance instead and crack open one of those clarets you’ve had for ages because it’s so hard to find vegan food which you think is big enough and flavourful enough for it. And enjoy the quaffing.


[1] Like drunk only faster and you spill more

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5 thoughts on “Vine and Dine – Tempeh and aubergine pot pie with garlic glazed green beans

  1. I’ve had this book for a while, too, but haven’t made anything out of it (though there are lots of ‘stickies’ poking out from the pages!) Thanks for making me get it off the shelf!

    This recipe looks tasty. Thanks also for the advice on the adjustments. I’ll try it your way!

  2. Nice job Liz! I finally managed to get my hubby on board with Vine and Dine, so we’ll be joining you for the next one. Great job to Matthew on his wine rundown and thanks for the thoughts on this recipe. Like you, we haven’t done too much out of this book either, but that crust was very appealing, indeed.

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