Cozy Millet Bowl with Mushroom Gravy and Kale
Vegan, gluten-free, nut-free
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Feeling cozy? Snuggle up with this comforting bowl of vegan goodness. The dish feels rich without the heaviness that usually comes with traditional gravy.
Yield
2 servings
Prep Time
15 Minutes
Cook time
30 Minutes
Total Time
45 Minutes
Ingredients:
- 1/2 cup uncooked millet (makes ~2 cups cooked)
- 1/2 tsp extra virgin olive oil
- 2 cups chopped sweet onion (1 medium onion)
- 3 garlic cloves, minced
- 4 cups sliced crimini mushrooms (300 grams)
- 1.5 tbsp minced fresh rosemary
- 2 tbsp nutritional yeast
- 1.5 tbsp low-sodium tamari (soy sauce)
- 1/2 tbsp cornstarch
- 1 & 1/4 cup vegetable broth
- 1 cup fresh chopped kale, stems removed
- Freshly ground black pepper & kosher salt, to taste
Directions:
- Toast millet (optional): In a pot or skillet with a lid, toast the millet over medium heat, stirring frequently, until it starts popping. Be careful you don’t burn it. The goal here is a light toast. Remove from heat. Cook millet: Bring a medium-sized pot of 1 cup water, a pinch of salt, and 1/2 cup uncooked millet to a low boil. Reduce heat to low and cover with tight-fitting lid (with no air holes). Simmer for 15-20 minutes or so. Remove from heat and let sit for 5 minutes covered. Remove lid and fluff with fork. Set aside.
- Meanwhile, grab a large skillet and heat oil over medium heat. Add in chopped onions and garlic and sauté for about 5 minutes.
- Add the sliced mushrooms and sauté for about 12 minutes longer, stirring as necessary. Now stir in the rosemary, nutritional yeast, and tamari. Cook for a few minutes.
- In a small bowl, whisk together the broth and cornstarch until clumps are gone, and then stir into the mushroom mixture. Stir in kale. Cook for another 5-6 minutes or so, until slightly thickened. Portion millet into two bowls and serve the mushroom gravy on top.
This mushroom gravy just screams comfort food. Check out this deliciousness…