Tempeh and Eggplant Pot Pies

Ingredients

• 2 cups (165 g) diced eggplant (1 small globe eggplant or 2 Asian eggplants)
• 1 package (8 ounces, or 225 g) tempeh, cut into 1/2-inch (1 cm) cubes
• 2 tablespoons (30 ml) water or olive oil
• 1 small-size yellow onion, chopped
• 1 celery stalk, chopped
• 1 teaspoon (2 g) fennel seeds
• 1 to 2 tablespoons (8 to 16 g) capers, rinsed
• 2 tablespoons (30 ml) balsamic vinegar
• 1 can or jar ( 15 ounces, or 420 g) tomato sauce
• 1/2 teaspoon red pepper flakes or hot sauce
• Salt and pepper, to taste
• 1 2/3 cups (210 g) all-purpose flour
• 1 tablespoon (15 g) baking powder (look for aluminum-free)
• 1/2 teaspoon salt
• 2/3 cup (160 ml) nondairy milk (soy, rice, almond, hazelnut, hemp, or oat)
• 1/3 cup (80 ml) canola oil or nondairy, nonhydrogenated butter (such as Earth Balance), melted

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