Vegan Pot Pie I The Buddhist Chef
This Vegan Pot Pie is surely one of my most popular recipes. Every week, people write to tell me how surprised their friends and family were upon finding out that this recipe contains no meat. Enjoy Vegan Pot Pie 2 cups (350 g) finely diced potato 2 carrots, finely diced 3 tbsp vegetable oil 2 onions, chopped 3 stalks of celery, chopped 4 cups (230 g) white button mushrooms, minced 3 tablespoons (45 ml) soy sauce 1 tablespoon (15 ml) tomato paste 2 garlic cloves, minced 1 tablespoon (15 ml) maple syrup 1/4 teaspoon ground clove 1/4 teaspoon ground cinnamon 1/3 cup (20 g) nutritional yeast (optional) 4 cups (500 g) cooked millet* 1/2 cup (65 g) breadcrumbs 1 cup (250 ml) plant milk or vegetable broth Salt and black pepper, to taste 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. Millet 2 tablespoons (30 ml) vegetable oil 1 cup (190 g) raw millet 1 1/2 cup (350 ml) water or vegetable broth Thoroughly rinse the millet, then drain. In a large pot, heat 2 tablespoons (30 ml) 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. Recipe here : https://www.thebuddhistchef.com/recipe/vegan-pot-pie/ Subscribe to The Buddhist Chef: http://www.thebuddhistchef.com/newsletter/ 🌱Free Vegan Recipes: http://www.thebuddhistchef.com Connect with The Buddhist Chef: ◆ www.thebuddhistchef.com ◆ Youtube: https://www.youtube.com/channel/UCGKuU-STpmbWApKYkwmrkkw ◆ Facebook: https://www.facebook.com/thebuddhistchef/ ◆ Instagram: https://www.instagram.com/the_buddhist_chef/ ◆ Twitter: https://twitter.com/thebuddhistchef My Favorite recipes: ◆ Black Bean Vegan Burger: https://www.youtube.com/watch?v=zde4dY2Y3Gw ◆ Roasted Autumn Vegetable Soup: https://www.youtube.com/watch?v=paHX03mf1_A ◆ Vegan Cheese: https://www.youtube.com/watch?v=uPZhDz2Wk_s ◆ Tofu bacon BLT Sandwich: https://www.youtube.com/watch?v=97l7lDg1jyw