Tempeh Tamale Pie

Ingredients

• Tempeh

  16 oz or 454g

• Vegetable Broth

  From bouillons. Low sodium

  ½ cup or 120g

• Rice wine vinegar

  ¼ cup or 60g

• Soy sauce

  Regular sodium, Shoyu

  ¼ cup or 64g

• Thyme

  Spices, dried

  ½ tsp, ground or 0.7g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Cornmeal

  Whole-grain, yellow

  ¼ cup or 31g

• Corn

  Sweet, yellow, canned, cream style, regular pack

  1 ¾ cup or 448g

• Salsa verde

  Campbell soup company, pace

  2 cup or 512g

• Olives

  Ripe, canned (small-extra large)

  ⅓ cup or 45g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

Directions

1. Slice tempeh into thin strips and place in a shallow dish. Combine broth, vinegar, soy sauce, and thyme, and pour over tempeh to marinate for an hour.
2. Preheat oven to 400°.
3. In a large pan over medium-high heat, add tempeh marinade, then tempeh. Cook until edges are crisp brown, flipping frequently.
4. Bring water to a boil in a saucepan. Whisk in cornmeal, reduce heat, and cook for 3 minutes, whisking continually. Add creamed corn and cook for 10 more minutes, stirring frequently.
5. Combine salsa, olives, and tempeh in a baking dish. Spoon cornmeal mixture over it and top with tomatoes. Bake for 20-25 minutes until bubbly and hot.