This is one of my favorite recipes! I love it since the turnovers taste so good right out of the oven, but also makes the best lunch (and easy to transport too). I feel that tempeh is often cooked wrong and so people think it tastes bad (kinda like tofu). This recipe allows the tempeh to get great flavor through baking.
Tempeh is often misunderstood. The description of it- fermented soy essentially- does not sound appetizing, but it can be amazing! The best tempeh I've ever had is from Dovetail Bakery in Portland. I use to work there and never got tired of it. The smokey tempeh is available with weekend biscuits and gravy, and on sandwiches during the week. So tasty!
12 oz. Tempeh, chopped
1 large Zucchini, chopped
1 medium Red Onion, chopped
1 large Red Potato, chopped
1 medium Sweet Potato, chopped
1 Tb Oil
2 tsp Garlic Granules
1 tsp Black Pepper
1 tsp Parsley
2 Tb Braggs Liquid Aminos
1/4 cup Nutritional Yeast
3 1/2 cups Flour (plus more)
1/3 cup Oil
2 cups Warm Water
1/2 tsp Salt
Boil the cut potatoes (red and sweet) in water until soft enough to bite into (but still keeps its shape). Drain and set aside.
In a large pan, heat the oil on medium-high heat. Add the onion and tempeh and cook until onion is translucent. Add the zucchini and cook another few minutes. Add the spices, nutritional yeast and braggs to the mixture and combine. Add the potatoes and stir in. Remove from heat.
In a large bowl, combine the flour and salt. Make a well in the middle of the flour and add the water. Mix to combine and knead for a minute. You want the dough to hold together but not be sticky. Add more flour if needed. Split the dough into 6 balls. Using a little extra flour, knead each ball to soften.
Spread dough in palm of hand into a circle slightly larger than your hand. Fill half the dough with the tempeh filling. Fold dough in half and place on a greased baking sheet. Repeat with the rest of the dough balls.
Bake at 400 degrees for 30 minutes.
You may have some extra tempeh filling, which goes great served with rice too!