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.
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
- 1¼ 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
