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.
½cup120 ml freshly squeezed orange juice (from about 2 oranges)
2tablespoons40 g all-fruit orange marmalade
1tablespoon15 ml toasted sesame oil
2tablespoons30 ml soy sauce
3clovesgarlicgrated
½teaspoonred pepper flakesoptional
2teaspoonsground ginger
8ounces227 g tempeh, crumbled
1tablespoon15 ml peanut oil
2cups380 g frozen chopped spinach
For the crust:
3tablespoons48 g tahini
¼teaspoonfine sea salt
1¼cups150 g light spelt flour
¼cupplus 1 tablespoon75 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.