^[1]The real beauty of this recipe is its versatility–as long as the volumes stay the same, you can use pretty much any vegetables in place of those listed.

Makes: 8 servings

For the crust:

• 1/2 cup raw millet
• 1-1/4 cups vegetable broth or stock
• Pinch of fine sea salt

For the filling:

• 1 tablespoon extra-virgin olive oil, preferably organic
• 1 onion, diced
• 2 roasted red peppers or 1 fresh, sliced into thin strips
• 1 carrot, grated
• 1 cup very firmly packed spinach or chard leaves, stems removed, chopped
• 2 cups coarsely crumbled firm or extra firm silken tofu, or soft tofu
• 1 tablespoon white miso
• 2 tablespoons tahini
• 1 tablespoon Bragg’s liquid aminos, tamari, or soy sauce

Preheat oven to 350ºF. Lightly grease a pie plate, or line with parchment paper.

Prepare the crust:  Pour millet into a small pot and add the broth. Bring to boil over high heat, then lower heat to simmer, cover, and let simmer for 25 minutes, or until almost all the liquid is absorbed and the millet is soft and beginning to fall apart (if necessary, add extra stock until the millet reaches this consistency). Stir well, then immediately pour the millet into the pie pan and, using the back of a spoon or wet hands (and being careful not to burn yourself!), press the millet into the pie plate to create a “crust.” (Dipping the spoon or your hands in water helps). Bake in preheated oven 10 minutes until slightly dry.

Prepare the filling: Heat oil in a large fry pan and sauté onions for about 5 minutes, until the onion is translucent and soft. Add the pepper, carrot, and spinach, and sauté for another 5 minutes, until the spinach is wilted and other ingredients begin to soften. Cover and turn off heat.

In a food processor or blender, mix the tofu, miso, tahini and Bragg’s until very smooth. Pour the mixture over the vegetables in the pan and stir to combine well. Turn into the crust in the pie pan, and smooth the top. If desired, sprinkle with a little paprika.

Bake in preheated oven for about 30 minutes, until the top is light golden brown. Remove from oven and let sit for about 10 minutes to set before serving.  May be eaten hot, at room temperature, or cold. Makes 8 servings. May be frozen.

Ricki Heller is the author of Sweet Freedom ^[2] and several e-books on specialty cooking subjects. Visit her at Diet, Dessert, and Dogs. ^[3]

• Find more of VegKitchen’s Vegan Dinner Recipes ^[4] and more Tofu, Tempeh and Vegan Sausage Main Dishes ^[5].
• Here are more easy tofu recipes. ^[6]