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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I made this delicious pie today. It is so tasty with some vegan gravy on top. I did change some of the ingredients to suit my tastes. I made my Easy Spelt Pie Crust for this and the two complimented each other perfectly. Ingredients:
1/2 cup of uncooked millet, rinsed |
2 tablespoons olive oil |
1/2 teaspoon cinnamon |
1 onion, finely chopped |
2 garlic cloves, finely chopped |
1 cup sliced mushrooms |
1/2 cup sunflower seeds (whole or ground) |
1/2 cup oats (flaked) |
4 tablespoons tamari |
2 tablespoons nutritional yeast |
1 teaspoon thyme |
1 teaspoon basil |
1 teaspoon parsley |
1 teaspoon sage |
1 teaspoon oregano |
1/4 teaspoon cloves or 1/4 teaspoon allspice |
1 pinch cayenne |
1 cup vegetable broth |
1 pastry for double-crust pie |
Directions:
1. Combine rinsed millet with 1 cup of water in a medium sized saucepan and heat to boiling.
2. Reduce heat to minimum, and cook until millet has absorbed all the water, about 20 minutes.
3. Remove from heat and let millet stand, covered, 10 minutes.
4. In large frying pan, saute onion and garlic in the olive oil until onion is translucent.
5. Add mushrooms, and cook for an additional 5 minutes.
6. Add oat flakes, cooked millet, sunflower seeds, spices, tamari, nutritional yeast and vegetable broth, combine well.
7. Pour the mixture into a pie shell and cover with second layer of pastry. Bake at 350F for approximately 25 minutes, or until the crust is nicely browned.
8. Serves 8.
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