• 1/2 cup of raw millet, rinsed
  
• 2 tablespoon olive oil
  
• 1/2 teaspoon cinnamon
  
• 1 onion, finely chopped
  
• 2 cloves garlic, finely chopped
  
• 1 cup sliced mushrooms
  
• 1/2 cup sunflower seeds, whole or ground
  
• 1/2 cup oat flakes
  
• 4 tablespoon tamari
  
• 2 tablespoon nutritional yeast
  
• 1 teaspoon each – thyme, basil, parsley, and sage
  
• 1/4 teaspoon cloves or allspice
  
• pinch of cayenne
  
• 1 cup vegetable broth
  
• 2 crust pastry
  

Combine rinsed millet with 1 cup of water in a medium-sized
saucepan and heat to boiling. Reduce heat to minimum, and
cook until millet has absorbed all the water, about 20
minutes. Remove from heat and let millet stand, covered,
10 minutes.

In large frying pan, sauté onion and garlic in the olive
oil until onion is translucent. Add mushrooms, and cook
for an additional 5 minutes. Add oat flakes, cooked
millet, sunflower seeds, spices, tamari, nutritional yeast
and vegetable broth, and combine well.

Pour the mixture into a pie shell and cover with second
layer of pastry. Bake at 350 degrees for approximately 25
minutes, or until the crust is nicely browned.

Served great with your own veggy gravy!

ENJOY!

Serves: 8

Preparation time: 1 hour