Change-up this holiday seasons meal for a mincemeat pie vegan style!
How It's Made
2 vegan pie crusts
½ cup whole millet seeds
1 ½ tbsps water
¼ cup Sunflower Seeds
¼ cup Pumpkin seeds
¼ cup wheat-free tamari sauce
1 tbsp olive oil
1 garlic clove, minced
1 grated potato
1 carrot, finely grated
1 onion, chopped
1 to 2 tbsps maple syrup
Boil water in medium size casserole and add millet. Cook on medium for approximately 20 minutes. Drain.
Place cooked millet in medium size bowl. Mix with tamari sauce, sunflower seeds and pumpkin seeds.
Heat oil in pan and cook garlic until fragrant approximately 2 to 3 minutes. Add mushrooms and cook for an additional 4 minutes. Add potato, carrot and onion and cook for 5 minutes or until the vegetables golden a bit. Add seasoning and cook for 2 minutes.
Mix cooked vegetables with millet mixture. Roll your pie crust and place in pie dish. Spread dijon mustard on your pie crust and cover with your millet preparation. Spread mixture evenly and cover with your second pie crust.
Seal pies edges with your fingers and cut small hole in your crust in the center of your pie. Cook in the oven at 350 °F (175 °C) for about 30 minutes or until crust is cooked and golden. Tip: to obtain a golden crust, spread a thin coat of maple syrup on your crust before putting it in the oven. Enjoy with a fresh salad and our wonderful kir drink!
Marie’s passion for healthy, organic food is evident in everything she does. She specializes in vegan and raw cooking with a special focus on the nutritional wonders of nuts and dried fruits. We’d tell you to visit her website, but you’re already on it!