This Vegan Pot Pie is surely one of my most popular recipes. Every week, people write to tell me how surprisedtheir friends and family were upon finding out that this recipe contains no meat. EnjoyVegan Pot Pie2 cups (350 g) finely diced potato2 carrots, finely diced3 tbsp vegetable oil2 onions, chopped3 stalks of celery, chopped4 cups (230 g) white button mushrooms, minced3 tablespoons (45 ml) soy sauce1 tablespoon (15 ml) tomato paste2 garlic cloves, minced1 tablespoon (15 ml) maple syrup1/4 teaspoon ground clove1/4 teaspoon ground cinnamon1/3 cup (20 g) nutritional yeast (optional)4 cups (500 g) cooked millet*1/2 cup (65 g) breadcrumbs1 cup (250 ml) plant milk or vegetable brothSalt and black pepper, to tasteBoil diced potatoes and chopped carrots for 4 minutes. Drain and reserve.In a saucepan, heat the oil over medium-high heat, then add the onions andcook for a few minutes. Add the celery, mushrooms, potato, and carrot and keep cooking for 10minutes, stirring from time to time, adding water if necessary.Stir in the soy sauce, tomato paste, garlic, maple syrup, cloves, cinnamon and nutritional yeast.Season with salt and black pepper.Remove from the heat, then stir in the cooked millet, breadcrumbs and plant milk. Let cool until warm.To assemble: Preheat the oven to 350F (180C).Divide the pie crust into portions according to the number of pot pies you want to make.Roll out one portion of dough to a size about twice as large as the pie plate.Gently ease the dough into the pie plate, leaving extra dough hang over the edges of theplate. Repeat to prepare the remaining pie plates.Divide the filling between the prepared crusts. Fold the pie crust over the filling to sealthe pies.Bake for about 45 minutes, or until the pies are golden brown. Serve hot.Millet2 tablespoons (30 ml) vegetable oil 1 cup (190 g) raw millet1 1/2 cup (350 ml) water or vegetable brothThoroughly rinse the millet, then drain.In a large pot, heat 2 tablespoons (30 ml) over medium heat, then add the millet and cookfor 2 minutes.Add the water or vegetable broth. Bring to a boil, lower the heat, cover, andsimmer for 15 minutes. Remove from the heat and let rest, covered, for 15 minutes.Recipe here : https://www.thebuddhistchef.com/recipe/vegan-pot-pie/Subscribe to The Buddhist Chef: http://www.thebuddhistchef.com/newsletter/Free Vegan Recipes: http://www.thebuddhistchef.comConnect with The Buddhist Chef: www.thebuddhistchef.com Youtube: https://www.youtube.com/channel/UCGKuU-STpmbWApKYkwmrkkw Facebook: https://www.facebook.com/thebuddhistchef/ Instagram: https://www.instagram.com/the_buddhist_chef/ Twitter: https://twitter.com/thebuddhistchefMy Favorite recipes: Black Bean Vegan Burger: https://www.youtube.com/watch?v=zde4dY2Y3Gw Roasted Autumn Vegetable Soup: https://www.youtube.com/watch?v=paHX03mf1_A Vegan Cheese: https://www.youtube.com/watch?v=uPZhDz2Wk_s Tofu bacon BLT Sandwich: https://www.youtube.com/watch?v=97l7lDg1jyw