Name: Vegan Tourtiere
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 serving(s)
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

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Recipe by Chef Joey Z.

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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. I got the recipe from this site: http://www.nikibone.com/recipe/vegan/vegantourtiere.htm

Ready In:: 55mins
Serves:
Units:

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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

Combine rinsed millet with 1 cup of water in a medium sized saucepan and heat to boiling.
Reduce heat to minimum, and cook until millet has absorbed all the water, about 20 minutes.
Remove from heat and let millet stand, covered, 10 minutes.
In large frying pan, saute onion and garlic in the olive oil until onion is translucent.
Add mushrooms, and cook for an additional 5 minutes.
Add oat flakes, cooked millet, sunflower seeds, spices, tamari, nutritional yeast and vegetable broth, combine well.
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.
Serves 8.

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RECIPE MADE WITH LOVE BY

@Chef Joey Z.

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@Chef Joey Z.

Contributor

"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. I got the recipe from this site: http://www.nikibone.com/recipe/vegan/vegantourtiere.htm"

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review by I hate coming up wi

12/20/2009

I didn't have millet so I used barley and I cut the tamari in half, but otherwise it was good. I'm thinking of making this for Christmas for a bunch of carnivores. My DD likes it but wishes there were no mushrooms.

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photo by Chef Joey Z.

12/24/2008

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photo by Chef Joey Z.

12/24/2008

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photo by Chef Joey Z.

12/24/2008

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review by leslie

2/11/2008

Overall it was pretty good. I think the spices were a little overpowering. Next time I would cut them in half. But I liked the "meaty" texture of the pie for sure! Thanks!

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