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Preparation time
45 minutes
Total time:
2 hours 30 minutes
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Ingredients
Pie crust
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450 g (3 cups) flour
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5 ml (1 tsp.) salt
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190 g (1 cup) vegan butter, cubed
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105 ml (7 tbsp.) ice water
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15 ml (1 tbsp.) white vinegar
Millet filling
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190 g (1 cup) raw millet
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30 ml (2 tbsp.) vegetable oil
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60 ml (1/4 cup) vegetable oil for the vegetables
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375 ml (1 1/2 cups) vegetable broth
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180 ml (3/4 cup) vegetable broth for the filling
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2 onions, chopped
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240 g (4 cups) button mushrooms, sliced
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120 g (1 cup) celery, chopped
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320 g (2 cups) potatoes, diced
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120 g (1 cup) carrots, chopped
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15 ml (1 tbsp.) tomato paste
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1 garlic clove, minced
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45 ml (3 tbsp.) soy sauce
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1 ml (1/4 tsp.) ground cloves
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1 ml (1/4 tsp.) ground cinnamon
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30 g (1/3 cup) nutritional yeast (optional)
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15 ml (1 tbsp.) maple syrup
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salt and pepper, to taste
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125 ml (1/2 cup) plant-based milk
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65g (1/2 cup) breadcrumbs
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Directions
Pie crust
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In a large bowl, combine the flour and salt. Using a pastry cutter or two knives, incorporate the butter until mixture is crumbly (pieces of butter the size of peas).
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Add the water and vinegar and stir (do not overwork the dough).
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Form the dough into a ball and cover with plastic wrap. Refrigerate at least 30 minutes
Filling
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Rinse and strain the millet.
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In a pan, fry the millet in 2 tbsp. (30 ml) of oil for 2 minutes.
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Add 1½ cups (375 ml) of vegetable broth. Bring to a boil, reduce heat, cover and let simmer for 15 minutes. Remove from heat and let sit for 10 minutes.
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In another pan, sauté the onions in the rest of the oil over medium-high heat for a few minutes. Add the rest of the vegetables and continue cooking 5 minutes, stirring occasionally.
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Add the tomato paste, garlic, soy sauce, cloves, cinnamon, nutritional yeast (if using), the rest of the vegetable broth, cooked millet and maple syrup. Season with salt and pepper.
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Continue cooking for a few more minutes.
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Remove from heat, add the plant-based milk and breadcrumbs. Stir and let cool.
Assembly
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Preheat oven to 350 ̊F (180 ̊C).
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Divide the dough according to how many pies you want to make.
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Using a rolling pin, roll the dough into a disk approximately twice the size of your pie plate.
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Cover bottom of the pie plate with dough, letting excess dough hang over the sides. Repeat with all your pie plates.
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Evenly divide the filling among the pies. Fold excess dough over to seal the pies.
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Using a brush, brush pie tops with plant-based milk.
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Bake in the oven 45 minutes, or until pies are golden brown.
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