This Vegan Pot Pie is surely one of my most popular recipes. Every week, people write to tell me how surprised their friends and family were upon finding out that this recipe contains no meat.
You can freeze either baked or unbaked.
Enjoy with gravy.
How to cook millet
2 tablespoons (30 ml) vegetable oil
1 cup (190 g) raw millet
1 1/2 cup (350 ml) water or vegetable broth
Thoroughly rinse the millet, then drain.In a large pot, heat 2 tablespoons (30 ml) over medium heat, then add the millet and cook for 2 minutes.Add the water or vegetable broth. Bring to a boil, lower the heat, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for another 15 minutes.
For the crust:
6 cups (850 g) all-purpose flour
2 teaspoons salt
2 cups (425 g) vegan butter, diced
1 cup (250 ml)ice water
In a large bowl, combine the flour and the salt. Using a pastry cutter or two knives, incorporate the butter into the flour until you reach a coarse mixture with pea-sized butter chunks. You can also use a food processor.
Add the water and mix well. (Avoid overworking the dough.)
Gather the dough into a ball and wrap into plastic wrap. Refrigerate for at least 30 minutes.
|2 cups (350 g) finely diced potato|
|2 carrots, finely diced|
|3 tbsp vegetable oil|
|2 onions, chopped|
|3 stalks of celery, chopped|
|4 cups (230 g) white button mushrooms, minced|
|3 tablespoons (45 ml) soy sauce|
|1 tablespoon (15 ml) tomato paste|
|2 garlic cloves, minced|
|1 tablespoon (15 ml) maple syrup|
|1/4 teaspoon ground clove|
|1/4 teaspoon ground cinnamon|
|1/3 cup (20 g) nutritional yeast (optional)|
|3/4 cup (175 ml) vegetable broth|
|4 cups (500 g) cooked millet*|
|1/2 cup (65 g) breadcrumbs|
|1 cup (250 ml) plant milk or vegetable broth|
|Salt and black pepper, to taste|
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