Tasty Pie

Crispy outside and soft, soft inside … ..

Ingredients:
2 medium potatoes
300 gr of chickpeas
100 gr of millet
1 carrot
1 medium courgette
½ red onion
vegetable broth
corn flour
bread crumbs
soy cream
mustard
Vegan Parmigiano
comasio
black pepper
poppy seeds

Method:
First, I boiled the potatoes and I cooked millet and chickpeas, which I had soaked the day before. I finely chopped carrot, zucchini and onion and I made them stew in a wok with a little vegetable stock (to avoid using oil when cooking…). Once the potatoes were done, I mashed them with a fork, and I puréed millet and chickpeas separately, to obtain two homogeneous mixture. Now, when all ingredients were cooked and chopped, I mixed them  amalgamating very well. I added a bit of soy cream, a tablespoon of mustard, bread crumbs, parmveg, corn flour, poppy seeds and I seasoned with gomasio and pepper. I let the mixture stand for about an hour in the fridge. Finally I put it in small molds (those for muffins are perfect …) and baked at 180°C, until they formed a golden crust. I removed from the oven and I turned upside down …

I served with olive paté and a few flakes of rice mayonnaise, strictly veg!
😉

Chef: Glenda from VeganBlog

1. Anto 27 November 2010 at 14:08

   

   Hey Glenda, you RULE!!!!!! 😉 This kind of pie is exactly what I love!!! Thank you for sharing it with all of us!!! 😉

   
   
2. Lisa 28 November 2010 at 19:23

   

   I’ll try them for sure 🙂