Tempeh is a yummy soy product made from fermented soy beans. It tastes better than it sounds and can be found in most natural foods stores and even a few major grocery store chains. Tempeh is very versatile and can be used in chili or casseroles, or can be steamed, grilled, fried or baked. If it´s not available in your area, or your not ready to give it a shot, you can simply increase the amount of vegetables in this recipe, or add cubed tofu when you assemble the pie.

Ingredients
2 tbsp toasted sesame oil
1 8 oz. pkg of tempeh, cubed
2 tbsp olive oil
1 onion, chopped
1 clove garlic, minced
1 cup fresh green beans, cut into 1" pieces
1 small sweet potato
1 pkg frozen peas or corn
herbs and spices of choice (dill, rosemary, thyme, savory)
1/4 - 1/2 cup water
salt and pepper to taste
1 pkg puff pastry
1 recipe bechamel sauce

Directions

1. Heat oven to 350. Spray a baking dish (I use 8x8) with cooking spray and set aside.
   
2. In a skillet, heat the sesame oil over a medium flame. Add the tempeh and cook until the cubes begin to brown. Remove from heat and set aside to cool.
   
3. Heat the olive oil in a medium (~3 quart) pot over a medium flame. Add the onions and saute until the onions begin to soften, about two minutes.
   
4. Add the garlic and cook until fragrant.
   
5. Add the green beans, sweet potato, corn, and spices, and cook for about 5 minutes, stirring frequently. Lower the flame a bit if your vegetables start to stick.
   
6. Add enough water to cover the bottom of the pot, and cover. The vegetables should steam for about 15 minutes, or until the sweet potato is fork tender.
   
7. When the vegetables are tender, and salt and pepper to taste and set aside.

Assembling the pie

1. Thaw the puff pastry according to package directions.
   
2. Line the bottom of your baking dish with one sheet so that the pastry is on the bottom and sides of the dish.
   
3. Add a layer of cooked vegetables and tempeh to the dish.
   
4. Pour a layer of bechamel sauce over the vegetables.
   
5. Continue alternating until the dish is full, and end with bechamel on top. It´s okay if the vegetable mixture is heaping out of the dish. It´s better that way!
   
6. Put another sheet of puff pastry over the top of the vegetables, and tuck into the sides of the baking dish.
   
7. Slice vent holes into the top of the pastry to let air escape during cooking.
   
8. Cook pie according to package directions for a filled pastry dish. This is normally 25-35 minutes, or until the pastry is golden brown. These directions may vary by brand so be sure to read the label on your package.

Variation
This is the quick version of the recipe, in which I use puff pastry and some frozen vegetables. For those wishing to bypass the convenience foods, any savory pie crust recipe and any vegetables you have on hand will work just as well.