Millet Pie


The dilemma is always the same: how use the excess of okara? I thought I’d do it this way….

250 gr of soy okara
50 gr of chickpea flour
200 ml of water
1 / 4 of cabbage
1 / 2 leek
2 carrots
100 gr of millet
2 tablespoons of shoyu
salt to taste
extra virgin olive oil to taste
various seeds
nutritional yeast flakes

Mix chickpea flour with water, okara, salt and cumin, let it rest while you cook the millet. For the preparation of millet: cut the cabbage into thin strips, leek and carrots, put them in a pot with a little water, quickly stewing them. Add millet, more water, shoyu, salt and sage; let it cook until it absorbs all the liquid. Once the millet is done, turn the heat off and let it rest for 10 minutes. Now add the chickpea and okara batter to the millet, with a tablespoon of e.v.o. olive oil and a tablespoon of shoyu. Pour it into a baking dish lined with baking paper (or greased) and sprinkle with various seeds, gomasio and nutritional yeast flakes, a little olive oil and bake at 180°C for 45 minutes.

Of course, if you wait for it cool down, the pie gets more compact, but who knows me, knows it … 🙁

Great meal, high in protein! 🙂 Enjoy your lunch 😀

Chef: Romina from VeganBlog

  1. sam 11 November 2011 at 06:33

    Hi Romina, I love your “full of energy” recipes! They’re so smart 🙂

  2. wendy 14 November 2011 at 06:20

    Sam’s right, I like your energy-recipes a lot! Too bad I don’t have okara – never make tofu 🙁

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