Tempeh Tamale Pie

Ingredients

• Tempeh

  16 oz or 454g

• Vegetable Broth

  Organic - 365 Everyday Value

  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. Place the tempeh strips in a shallow dish. Mix together the broth, vinegar, soy sauce, and thyme, and pour it over the tempeh. Let marinade for an hour or so.
2. Preheat oven to 400°.
3. Heat a large pan or skillet over medium high heat. Add a tablespoon or two of the tempeh marinade, and then add the tempeh. Cook for several minutes, flipping the pieces frequently, until the pieces have crisp brown edges.
4. In a medium saucepan, bring the water to a boil. Slowly whisk in the cornmeal. Reduce heat and cook for about three minutes, whisking continually. Add the creamed corn and continue to whisk everything together. Cook for about 10 more minutes, stirring frequently.
5. In a medium baking dish, combine the salsa, olives and tempeh. Spoon the cornmeal over the mixture and top with tomatoes, scallions and parsley, if using. Bake uncovered for 20 to 25 minutes, until the mixture is bubbly and hot. Serve hot.