Vegan Québec-style meat pie - A classic from Québec made with millet and veggies instead of meat!

Vegan Québec-style meat pie

Aryane @ Valises & Gourmandises
Whether you're vegetarian or not, you'll love this vegan meat pie, a healthy rendition of a Holiday tradition from Québec!
0 from 0 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course French-Canadian, Holidays, Québec, Traditional
Cuisine Plant-based, vegan, vegetarian
Servings 8
Calories 504 kcal

Ingredients
  
1x2x3x

Millet

  • 1 cup millet
  • 1 ½ cup vegetable broth

Meat-Pie Filling

  • 2 onions chopped
  • 3 cloves garlic crushed
  • 250 g button mushrooms chopped
  • 2 potatoes finely diced
  • 2 tablespoons soy sauce
  • 1 ½ tablespoons vegan Worcesteshire sauce (if you can’t find any, replace it with soya sauce)
  • 1 tablespoon nutritional yeast optional
  • 1 teaspoon steak spices
  • 1 teaspoon dried mustard
  • ½ teaspoon allspice
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon

Vegan Pie Crust

  • 500 g all-purpose flour (about 2 ½ cup, you can use half and half whole wheat and all-purpose)
  • 2 teaspoons baking powder
  • pinch of salt
  • ¼ teaspoon nutmeg
  • 100 ml canola or mild olive oil
  • 200 to 250 ml water

Instructions
 

Millet

  • Rinse the millet well. Put it in a small pot and roast it a few minutes on high heat. Add the vegetable broth and bring to a boil. Lower the heat and let simmer for about 10 minutes. Fluff with a fork and set aside.

Vegan Pie Crust

  • Mix the dry ingredients for the dough. Add the oil and mix with your fingers until little lumps form. Add about 200 ml water and mix well by hand. Add the rest of the water if necessary. Knead until you reach a soft ball of dough. Set aside.

Meat-Pie Filling

  • Using a food processor ideally, finely dice the onions, the garlic and the mushrooms in small batches. Finely dice the potatoes by hand.
  • In a large pan, heat a little bit of oil on high heat. Add all the vegetables and cook for 5-10 minutes until they lose their water and it evaporates.
  • Turn off heat, add the cooked millet, the sauces and the spices and mix well. Adjust to taste. Set aside.
  • Preheat the oven to 350F (180C).

Assembling

  • On a clean floured working surface, roll the dough in a large thin disc. Fold it on the pin roll and gently place it in your 24cm pie plate.
  • Add the filling and fold the dough to create a rustic-looking pie and cut the excess so it’s not too thick. Brush with a little bit of oil to get a golden crust.
  • Bake on the lower grid for about 45 minutes. Take out of the oven and let cool before removing from the plate using clean oven gloves.

Video

Nutrition

Calories: 504kcalCarbohydrates: 81gProtein: 13gFat: 14gSaturated Fat: 1gSodium: 544mgPotassium: 512mgFiber: 6gSugar: 3gVitamin A: 94IUVitamin C: 14mgCalcium: 85mgIron: 5mg
Tried this Recipe? Tag me Today!Mention @Valises_et_Gourmandises or tag #ValGourmandises!