1 ½tablespoonsvegan Worcesteshire sauce(if you can’t find any, replace it with soya sauce)
Vegan Pie Crust
500gall-purpose flour(about 2 ½ cup, you can use half and half whole wheat and all-purpose)
pinch of salt
100mlcanola or mild olive oil
200 to 250mlwater
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.
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).
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.