Tempeh Tamale Pie

Ingredients

• Tempeh

  16 oz or 454g

• Vegetable Broth

  From bouillons. Low sodium

  8 tbsp or 120g

• Rice wine vinegar

  4 tbsp or 60g

• Soy sauce

  Made from soy (tamari)

  4 tbsp or 72g

• Thyme

  Spices, dried

  ½ tsp, ground or 0.7g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Cornmeal

  Whole-grain, yellow

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