I didn’t think this was possible but my mom has improved her no-meat pie recipe! This is a traditional dish around here at end of year and her recipe is quite simply the best I’ve ever eaten. The texture is great, the taste is great and paired with her home-made green tomato chutney it is out of this world!
- pie crust
- 60 ml (¼ cup) millet
- 350 ml (1 ½ cup) water
- 60 ml (¼ cup) sunflower seeds
- 60 ml (¼ cup) pumpkin seeds
- 400 ml (1 2/3 cup) cooked drained lentils
- 120 ml (½ cup) corn meal
- 120 ml (½ cup) Red Star nutritional yeast
- 60 ml (¼ cup) tamari
- 15 ml (1 Tbs) virgin olive oil
- 1 clove garlic, minced
- 5 mushrooms, coarsely chopped
- 1 potato, grated
- 1 carrot, grated
- 1 onion, minced
- Dijon mustard
- dried oregano
- pinch cinnamon powder
- pinch clove powder
- pinch nutmeg powder
In a medium sauce pan, bring water to a boil and add millet. Cook on medium heat for about 20 minutes and drain.
In a medium size bowl, combine millet, sunflower seeds, pumpkin seeds, lentils, corn meal, nutritional yeast and tamari and mix well. Reserve.
Heat oil in a pan over medium heat, add garlic and cook 2 minutes. Add mushrooms and cook 3-4 minutes. Add onion, carrot and potato and cook 5 minutes or until the mixture begin to colour. Add seasoning and cook 2 more minutes.
Combine the vegetables and the millet mixture. Adjust seasoning if necessary. Reserve.
Roll out and put half the pie crust in a large well oiled pie plate. Spread the Dijon mustard on the crust.
Fill the pie crust with the vegetable and millet mix and spread evenly.
Cover with the second rolled out pie crust. Pinch the edges of the crust to seal. Bake at 175 °C (350 °F) approximately 30 minutes or until the pie is a nice golden colour. Serve.