Tempeh Spinach Rustic Pie on a ceramic plate, featuring a golden, flaky crust filled with crumbled tempeh, sautéed spinach, garlic, and herbs. Garnished with sesame seeds and parsley, set on a wooden table with mixed greens and a glass of herbal tea in the softly blurred background.

Tempeh Spinach Rustic Pie

This flavorful, protein-packed Tempeh Spinach Rustic Pie is surprisingly easy to prepare and will impress guests when served with a side of arugula and orange salad.
Portions:6
Preparation Time: 40 minuten
Cooking Time:30 minuten
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Equipment

  • medium-size bowl
  • Large-size saucepan
  • Stand mixer or food processor
  • Parchment paper or silicone baking mat

Ingrediënten

For the filling:

  • 2 teaspoons orange zest from about 2 oranges
  • ½ cup 120 ml freshly squeezed orange juice (from about 2 oranges)
  • 2 tablespoons 40 g all-fruit orange marmalade
  • 1 tablespoon 15 ml toasted sesame oil
  • 2 tablespoons 30 ml soy sauce
  • 3 cloves garlic grated
  • ½ teaspoon red pepper flakes optional
  • 2 teaspoons ground ginger
  • 8 ounces 227 g tempeh, crumbled
  • 1 tablespoon 15 ml peanut oil
  • 2 cups 380 g frozen chopped spinach

For the crust:

  • 3 tablespoons 48 g tahini
  • ¼ teaspoon fine sea salt
  • cups 150 g light spelt flour
  • ¼ cup plus 1 tablespoon 75 ml freshly squeezed orange juice (from about 1 orange)

Instructies

To make the filling:

  • In a medium-size bowl, whisk together the zest, juice, marmalade, sesame oil, soy sauce, garlic, red pepper flakes (if using), and ginger.
  • Stir in the crumbled tempeh.
  • Marinate the tempeh mixture in the fridge for 30 minutes, stirring once halfway through.
  • Heat the peanut oil in a large-size saucepan.
  • Cook the marinated tempeh, along with the marinade, over medium heat until it browns, about 8 minutes.
  • Add the spinach and cook until heated through, about 5 minutes.
  • Remove from heat.
  • Preheat the oven to 375°F (190°C, or gas mark 5).
  • Line a rimless baking sheet with parchment paper or a silicone baking mat.

To make the crust:

  • In a stand mixer or food processor, combine the tahini, sea salt, and flour.
  • Add the orange juice, 1 tablespoon at a time, until a dough forms.
  • Shape into a disk.
  • Roll out the dough to approximately 11 × 10 inches (28 × 25 cm), a little over 1/8 inch (3 mm) thick.
  • Transfer the dough to the prepared baking sheet.
  • Place the filling on top of the prepared crust, leaving about 1 inch (2.
  • 5 cm) from the edges, as the filling will pile up high.
  • Level the filling and fold the edges of the pie crust up to form a wall, leaving some filling visible.
  • Bake for 25 to 30 minutes, or until the top of the crust is golden brown.
  • Let stand for 10 minutes before slicing and serving.

Notes / Tips / Wine Advice:

Serving Tip:
Serve this hearty pie with a simple salad of arugula and orange slices, drizzled with extra-virgin olive oil and white balsamic vinegar.
Wine Advice:
A crisp and refreshing white wine like Chardonnay or Pinot Grigio pairs well with this flavorful, savory pie.

Nutritional Information

Calories: 310 kcal | Carbohydrates: 34 g | Protein: 15 g | Fat: 14 g | Fiber: 6 g | Sugar: 12 g | Salt: 1.1 g
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Recipe Category Main Dish / Pie
Country International
Season: All seasons
Diets Diabetic / Gluten Free / Keto / Lactose Free / Nut free / Pescatarian / Vegan / Vegetarian
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