Credits: THE BUDDHIST CHEF
|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|
Preheat the oven to 350˚F (175˚C)
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.
Sauté the onions in oil until tender. Add the remaining vegetables and cook over medium heat for about 10 minutes stirring occasionally.
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
Remove from the heat and add soy milk and breadcrumbs.
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.