Millet Pie
Description
My favorite vegan pie recipe . Moist and packed full of flavor. It taste as good as it looks!Ingredients
| 2 tablespoons (30 mL) oil |
| 1 cup (190g) of millet |
| 1 1/2 cups (350ml) vegetable broth |
| 2 chopped onions |
| 4 cups (240g) sliced mushrooms |
| 1 cup (120g) chopped celery |
| 2 cups (350g) diced potatoes |
| 1 cup (140g) chopped carrots |
| 1/4 cup (60ml) of oil |
| 1 tbsp (15ml) tomato paste |
| 1 teaspoon (5 mL) chopped garlic |
| 3 tbsp (45ml) soy sauce |
| 1/4 tsp (2ml) Clove |
| 1/4 tsp (2 mL) cinnamon |
| 1/3 cup (16g) of nutritional yeast (optional) |
| 3/4 cup (180ml) vegetable broth |
| 1 tbsp (15 ml) maple syrup |
| 1/2 cup (125ml) of soy milk |
| 1/2 cup (60g) breadcrumbs |
| salt and pepper |
| pie dough |
Directions
- 1
- Preheat the oven to 350˚F (175˚C)
- 2
- Fry millet in 2 tbsp (30ml) of oil for 2 minutes. Stir in 1 1/2 cups (350ml) of vegetable broth . Bring to a boil, reduce heat, cover and simmer for 12 minutes. Set aside.
- 3
- Sauté the onions in oil until tender. Add the remaining vegetables and cook over medium heat for about 10 minutes stirring occasionally.
- 4
- Add tomato paste, garlic, soy sauce, cloves, cinnamon, nutritional yeast, vegetable broth. stir in cooked millet and maple syrup. Add salt and pepper to taste. Continue cooking for a few minutes
- 5
- Remove from the heat and add soy milk and breadcrumbs.
- 6
- Add the cooled filling mixture to a pie dish lined with pastry, put the pastry top on, press edges down and bake for 45 minutes or until golden brown.
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