Vegan Pot Pie

thebuddhistchef.com

katdr

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

¼ teaspoon ground clove

¼ teaspoon ground cinnamon

⅓ cup (20 g) nutritional yeast (optional)

¾ cup (175 ml) vegetable broth

4 cups (500 g) cooked millet*

½ cup (65 g) breadcrumbs

1 cup (250 ml) plant milk or vegetable broth

Salt and black pepper, to taste

Directions at thebuddhistchef.com

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