Credits: THE BUDDHIST CHEF

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.