Can you believe there is NO meat in this? I am baffled, surprised and drooling. Credit goes to The Buddhist Chef for making this recipe. Delicious!
2 carrots, finely diced
3 tbsp vegetable oil
2 onions, chopped
3 stalks of celery, chopped
4 cups white button mushrooms, minced
3 tablespoons soy sauce
1 tablespoon tomato paste
2 garlic cloves, minced
1 tablespoon maple syrup
1/4 teaspoon ground clove
1/4 teaspoon ground cinnamon
1/3 cup nutritional yeast (optional)
4 cups cooked millet*
1/2 cup breadcrumbs
1 cup plant milk or vegetable broth
Salt and black pepper, to taste
Millet
2 tablespoons vegetable oil
1 cup raw millet
1 1/2 cup water or vegetable broth
Directions
Directions
Thoroughly rinse the millet, then drain.
In a large pot, heat 2 tablespoons 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
15 minutes.
Boil diced potatoes and chopped carrots for 4 minutes. Drain and reserve. In a saucepan, heat the oil over medium-high heat, then add the onions and cook for a few minutes. Add the celery, mushrooms, potato, and carrot and keep cooking for 10 minutes, stirring from time to time, adding water if necessary. Stir in the soy sauce, tomato paste, garlic, maple syrup, cloves, cinnamon and nutritional yeast. Season with salt and black pepper. Remove from the heat, then stir in the cooked millet, breadcrumbs and plant milk. Let cool until warm. To assemble: Preheat the oven to 350°F (180°C).
Divide the pie crust into portions according to the number of pot pies you want to make. Roll out one portion of dough to a size about twice as large as the pie plate.Gently ease the dough into the pie plate, leaving extra dough hang over the edges of the plate. Repeat to prepare the remaining pie plates. Divide the filling between the prepared crusts. Fold the pie crust over the filling to seal the pies. Bake for about 45 minutes, or until the pies are golden brown. Serve hot.
Gravy
4 tbsp vegan margarine or vegetable oil
1/4 cup all purpose flour
3 cups vegetable broth
2 tbsp miso
1 tsp onion powder
2 tbsp soy sauce
1 tbsp maple syrup
1/4 cup nutritional yeast
black pepper to taste
In a medium saucepan, melt margarine over medium heat. Whisk in flour and cook for 2 minutes. Add broth and bring to a boil, whisking constantly. Stir in remaining ingredients, lower heat and simmer for a few minutes until thickened.
Boil diced potatoes and chopped carrots for 4 minutes. Drain and reserve. In a saucepan, heat the oil over medium-high heat, then add the onions and cook for a few minutes. Add the celery, mushrooms, potato, and carrot and keep cooking for 10 minutes, stirring from time to time, adding water if necessary. Stir in the soy sauce, tomato paste, garlic, maple syrup, cloves, cinnamon and nutritional yeast. Season with salt and black pepper. Remove from the heat, then stir in the cooked millet, breadcrumbs and plant milk. Let cool until warm. To assemble: Preheat the oven to 350°F (180°C).
Divide the pie crust into portions according to the number of pot pies you want to make. Roll out one portion of dough to a size about twice as large as the pie plate.Gently ease the dough into the pie plate, leaving extra dough hang over the edges of the plate. Repeat to prepare the remaining pie plates. Divide the filling between the prepared crusts. Fold the pie crust over the filling to seal the pies. Bake for about 45 minutes, or until the pies are golden brown. Serve hot.
Gravy
4 tbsp vegan margarine or vegetable oil
1/4 cup all purpose flour
3 cups vegetable broth
2 tbsp miso
1 tsp onion powder
2 tbsp soy sauce
1 tbsp maple syrup
1/4 cup nutritional yeast
black pepper to taste
In a medium saucepan, melt margarine over medium heat. Whisk in flour and cook for 2 minutes. Add broth and bring to a boil, whisking constantly. Stir in remaining ingredients, lower heat and simmer for a few minutes until thickened.
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