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Vegan Lentil & Millet Tourtière

Level
very easy
Prep Time
40 mins
Total Time
1 min
Serves
6

Ingredients

500
all-purpose unbleached flour
mL
2
salt
mL
125
canola oil
mL
60
very cold water
mL
375
vegetable broth
mL
125
millet
mL
125
Dupuy lentils (green),
mL
454
organic mushrooms
g
15
canola oil
mL
2
onion(s)
2
of garlic,
cloves
To taste, salt and pepper
15
dijon mustard
mL
tamari sauce
5
cinnamon
mL(1 tsp.)
1
nutmeg
mL
A pinch Aground cloves
Aground cloves
pinch

Directions

Step 1
Place flour and salt in food processor. Pulse for a few seconds. Add oil and water. Pulse for a few seconds until dough starts to form. Remove mixture from food processor and shape into a ball. Let dough rest and prepare filling.
Step 2
Place vegetable stock, millet and lentils in a saucepan and bring to a boil. Cover and simmer over low heat for about 15 minutes or until lentils are tender. Set aside.
Step 3
Meanwhile, chop mushrooms in food processor. Set aside.
Step 4
In a skillet, sauté onions, garlic and mushrooms in oil over high heat for about 5 minutes or until soft. Season with salt and pepper.
Step 5
Remove from heat and add Dijon mustard, tamari, cinnamon, nutmeg and clove. Add the millet and lentil mixture, mix well and set aside.
Step 6
Place the rack in the middle of the oven and preheat to 180 °C (350 °F).
Step 7
Divide dough in two and roll out each ball between two sheets of parchment paper.
Step 8
Place one rolled-out layer of dough in a 23-cm (9-in.) pie plate.
Step 9
Add filling and cover with the second rolled-out layer of dough. Seal edges with your fingers or a fork. Trim excess with a paring knife. Make a few incisions on the top.
Step 10
Bake for about 50-60 minutes or until crust is golden brown.