Cozy Millet Bowl with Mushroom Gravy and Kale

by Angela (Oh She Glows) on February 26, 2012

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I present to you…

Healthy. Winter. Cozy. Comfort. Food.

For you.

And me.

And mah belly.

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Am I the only one who occasionally screams Get in mah belly a la Austin Powers before I eat a good meal?

I thought so.

Let’s talk go-to meals. What are yours? Lately mine are big vegan bowls made up with a base of grains, sautéed vegetables/protein, and a tasty sauce to tie it all together. I can thank Fresh restaurant for my little obsession with bowls. I like to make them at home for a fraction of the cost. There’s just something so satisfying about digging into a huge bowl with a seemingly bottomless pit, isn’t there? Plus, bowls can be changed up countless ways, so you never get bored. Although, I could probably eat the same combo for a few weeks straight without blinking an eye…

During the winter I tend to crave hot, stick-to-your-ribs bowls and in the summer I crave cold, lighter bowls. This is a stick-to-your-ribs kinda bowl…the bowl you make when your house is frigid and no matter how many layers you have on, you can’t shake the chill from your bones. That kind of night calls for a gravy bowl.

And guess what? It just happens to be good for you.

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For the base, I used fluffy millet. This is different from the scorched millet which was my first attempt. Fluffy millet is also different from the overcooked mushy millet which was my second attempt. When you don’t forget to set the timer and leave the room, it’s light and fluffy like quinoa, but heartier and denser, in a stick-to-your-ribs kind of way that is perfect for the colder months. If millet isn’t your thing, you can easily change up the grain. Quinoa, rice, barley, noodles, etc would all work well here.

I topped the millet with a healthy but rich mushroom gravy and kale for a pop of super power. Easy but fabulous.

4.8 from 19 reviews
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Cozy Millet Bowl with Mushroom Gravy and Kale

Vegan, gluten-free, nut-free

By

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
Cook time

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:

  1. 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.
  2. Meanwhile, grab a large skillet and heat oil over medium heat. Add in chopped onions and garlic and sauté for about 5 minutes.
  3. 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.
  4. 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.

Tips:

This mushroom gravy just screams comfort food. Check out this deliciousness…

355 calories4 grams11 grams16 grams

Approx Nutritional Info (per serving, serves 2): 355 kcals, 4 grams fat, 63 grams carbs, 11 grams fibre, 6 grams sugar, 16 grams protein.

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This mushroom gravy just screams comfort food. Check out this deliciousness…

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If I didn’t have any millet, I would’ve happily enjoyed this gravy all on it’s own. :)

Divide the millet into two bowls and then pour on the gravy mixture on top. That’s all there is to it.

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{ 284 comments… read them below or add one }

radioactivegan February 26, 2012 at 10:49 pm

that looks really delicious! (and, no, you aren’t the only one who does that ;) )

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Rachel February 26, 2012 at 10:55 pm

All I can think while look at this is exactly what you said ‘get in mah belly!’. So no, you’re not the only one! Can’t wait to try this.

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Angela February 26, 2012 at 10:58 pm

hah good to know

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Grace - Love Your Healthy Life February 26, 2012 at 11:00 pm

Ok now, seriously drooling. Thank you for this amazing recipe, Angela! Can’t wait to try it!!

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Stephanie @ Legally Blinde February 26, 2012 at 11:01 pm

I’ve never been a gravy person, but this looks so delicious! I can’t wait to make it!

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Amanda February 26, 2012 at 11:05 pm

this looks amazing.
but seriously- 16g of protein? from where!? that’s amazing (and confusing)!

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Angela (Oh She Glows) February 27, 2012 at 10:22 am

I was surprised too. Its from the millet, mushrooms, and nutritional yeast mostly.

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Kelly @ Laughter, Strength, and Food February 26, 2012 at 11:22 pm

Yum!!! This looks absolutely delicious! I love meals that are thrown together in bowls…you get everything you need all at once!

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Gina @ Running to the Kitchen February 26, 2012 at 11:23 pm

This looks unbelievably delicious! I’ve been using your lightened up nutritional yeast sauce to tie together a lot of grain + veggie bowl lately for dinner. I could drink that stuff! Definitely be trying this one out soon too!

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Melissa February 27, 2012 at 3:34 am

where is the recipe for this sauce? that sounds amazing

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Angela (Oh She Glows) February 27, 2012 at 10:24 am

is it the lightened up cheeze sauce by chance?

http://ohsheglows.com/2011/12/20/broccoli-cheeze-soup/ (scroll down to 2nd recipe)

Or this lightened up tahini sauce?

http://ohsheglows.com/2011/05/12/lightened-up-protein-power-goddess-bowl/

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Michelle @ Esculent Dreams February 26, 2012 at 11:26 pm

oh wow! this looks amazing~ never had millet but i’ve been wanting to try! i’m a huge fan of comfort food :) and i totally get that whole, ‘the house is still frigid no matter how many layers i’m wearing’ thing….

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Jennifer @ Sweetly Vegan February 26, 2012 at 11:28 pm

looks delich! I love mushroom gravy!!! and I would make this in a heartbeat if I had mushrooms on hand… time for a cruise to WF! thanks :)

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Sarah @ Serotonin for Breakfast February 26, 2012 at 11:35 pm

Oh my gosh. This needs to be cuddled with ASAP! It looks delicious. :)

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MegSmith @ Cooking.In.College February 26, 2012 at 11:41 pm

Goooorgeous…wow I this looks amazing.

I am saving this gravy recipe for a special occasion (i.e. Thanksgiving, Christmas, next weekend… you know).

I say “get in mah belly” @ least 3x a week. FYI ;-)

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Angela (Oh She Glows) February 27, 2012 at 10:26 am

I forgot to mention I think the gravy would be great for that type of thing…it’s fairly light, so you can always adjust the seasonings to taste too. As well as make it thicker if need be with a tiny bit more cornstarch.

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Jennifer February 29, 2012 at 12:48 am

I didn’t see when to add the veggie broth, please let me know, I’m super excited to try!

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Angela (Oh She Glows) February 29, 2012 at 8:35 am

its in step 4, do you see it?

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Amy February 26, 2012 at 11:43 pm

The talk of bowls made me think of the Buddha Bowl from Uncommon Goods. You can find many beautiful handmade versions on etsy if you search “noodle bowl”.

This gravy would be great over biscuits or the chickpea cutlets from Veganomicon!

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Angela (Oh She Glows) February 27, 2012 at 10:26 am

I don’t know what that is, but somehow I know I’d love it. Going to search…

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Christine December 24, 2016 at 12:29 pm

I was just looking up this recipe to put on those cutlets <3
The gravy recipe is also in Angelas book.. :)

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scissors and spice February 26, 2012 at 11:55 pm

I used to steer away from mushrooms but after hearing about how some compound in them helps protect against breast cancer, I will eat them now! This looks like a delicious way to do incorporate more into my diet!

BTW: I included one of your post in my Friday Favorites! :)
http://www.scissorsandspice.com/2012/02/friday-favorites-raw-foods-paddington.html

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Katie February 27, 2012 at 12:03 am

What you need is a lab timer used by science labs everywhere. The standard one has 4 timers running, and most importantly – a clip to pin to your clothes so you don’t forget about it. I wish I had one at home!

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Angela (Oh She Glows) February 27, 2012 at 10:11 am

that would be amazing!

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Sarah February 27, 2012 at 12:11 am

This looks so good! I hope it stays cold so I can make it soon. Not likely in the South. :(

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Ami @ parsnipsandpears February 27, 2012 at 12:13 am

mmmm sounds delish!! Love this idea!! I love seeing grains with warm saucy toppings!

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Averie @ Love Veggies and Yoga February 27, 2012 at 12:14 am

That’s warm, hearty, comfort food at it’s finest!

This could do double-duty for a Thanksgiving recipe, too, I think. Looks great!

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Char @ www.charskitchen.ca February 27, 2012 at 12:21 am

oohhh yes! We’ve been eating a lot of rice/veggie/sauce bowls lately, but I’m running out of ideas for sauces! All I need to make this is mushrooms, so I’ll grab some at the store tomorrow. Thanks, Angela! Looks delicious, as always!

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Laura @ Sprint 2 the Table February 27, 2012 at 12:34 am

This *almost* makes me wish it was colder here. :) I haven’t had gravy in years – I love this idea of a lighter version, and I bet the meaty-ness of the ‘shrooms is perfect in it!

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Hawai‘i Leah February 27, 2012 at 2:04 am

In step 4 you say to wisk together the water and cornstarch. Do you mean the vegetable broth? I never saw the broth used in the direction portion of the recipe.

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Angela (Oh She Glows) February 27, 2012 at 10:27 am

Oops yes I did mean broth! Fixing now…

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Drisana (SoulShineBlog) February 27, 2012 at 3:55 am

Yum, looks so good! I think nutritional yeast and soy sauce are key to good gravy!

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Angela @ Eat Spin Run Repeat February 27, 2012 at 5:38 am

My meals have been looking very similar to yours lately, only I’m out of millet and keep forgetting to get more at Bulk Barn! It’s been quinoa for me for the past couple of weeks but I’m definitely re-stocking my millet supplies to make this. I hear ya on the Fresh thing… oh the Buddha bowl! ;) Have a great day Ange!

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Claire February 27, 2012 at 5:52 am

YUM!!! I’m making this. I have millet and mushrooms in the house- how perfect :) Thanks for sharing xxx

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hannah alehandra February 27, 2012 at 6:34 am

This looks ridiculously good! I want mushroom gravy nooooow. Thanks for the cooking inspiration!

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Jennifer @ Peanut Butter and Peppers February 27, 2012 at 7:07 am

Looks and sounds wonderful. I never used millet before, I guess I have a new grain to try!

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greenthyme February 27, 2012 at 7:26 am

OK so I LOVE the look of that! Millet is fabulous. I love the texture of it, it almost reminds me of mashed potatoes in a way. Your gravy looks delicious and with those mushrooms, I’m drooling! Thanks Angela!

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Angela (Oh She Glows) February 27, 2012 at 10:29 am

That is a great way to describe millet. I can’t get enough of it! I just made a fab veggie burger for the cookbook using millet.

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greenthyme February 27, 2012 at 11:30 am

Oooh, you’re teasing! Can’t wait!! :)

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Heather (Heather's Dish) February 27, 2012 at 7:36 am

comfort for me means just about anything with gravy…this sounds SO comforting!

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The Mrs @ Success Along the Weigh February 27, 2012 at 7:42 am

You are not the only one who says that so you’re good. ;-)

Last night was my go to meal, BBQ Chicken Naan Pizza. It’s the Mr’s favorite and so simple to make. Every time he’s like “I would pay in a restaurant for this!” Can’t get much better than that!

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Cara Craves... February 27, 2012 at 7:43 am

A delicious creation!
Have you been to all three Fresh locations?
Is there one you prefer over the others?
Thanks.

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Angela (Oh She Glows) February 27, 2012 at 10:34 am

I’ve had good experiences at all three locations. I think the Spadina one is a bit larger, but then again, it’s always rammed so it makes no difference. :) I don’t think you can go wrong at any of them, just keep in mind there is often a bit of a wait during peak times.

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Cara Craves... February 27, 2012 at 4:28 pm

Good advice…I think we will aim for a late lunch.
Can’t wait!

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Laura Peill February 27, 2012 at 7:49 am

Yes! I love bowls of goodness like this! I always load them up with tonnes of veggies and greens and they never disappoint. My problem is I just never know what to call them . . . hot salad? hot bowl? No matter, they are good all the same! Thanks for a new one to try!

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Lauren @ Oatmeal after Spinning February 27, 2012 at 8:05 am

I just can’t get millet right. It always turns out too mushy for me. It’s okay like that in a breakfast bowl, but for a savory dinner it doesn’t go over so well. I am so good at cooking other grains- but millet and me just don’t mesh well.
That mushroom gravy looks insanely good- like I could lick the screen. I’m adding that to my “to-cook” list!

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Angela (Oh She Glows) February 27, 2012 at 10:31 am

It is tough! I’ve found slightly under cooking it and then letting it sit with the lid on for a few mins to “steam” really helps. Check out this post on millet: http://www.vegancoach.com/how-to-prepare-millet.html

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Bethany February 27, 2012 at 8:05 am

That looks SO DELICIOUS!! I love love love millet, it is my favorite grain by far. I also love kale and mushrooms, so I can’t wait to try this!

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Emily (Edible Psychology) February 27, 2012 at 8:12 am

I have recently fallen in love with millet, and I always love kale, mushrooms, and gravy so this sounds awesome! I am currently eating a bulgar wheat bowl I made, but it’s cold, and now all I want is your warm mushroom gravy bowl! Note to self: in the future, only check Angela’s website after eating your own lunch!

~Emily~

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Abby @ Fig & Fork February 27, 2012 at 8:12 am

I did the same thing the first time I made millet – it turned into a gummy, mushy mess!! This recipe gives me a reason to retry it – looks fabulous!

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Adrienne J February 27, 2012 at 8:20 am

Hey Angela! I absolutely LOVE mushrooms but my husband won’t touch them. Do you have any suggestions for an alternate vegetable I could use for him? Thank you!

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[email protected] KatieDid February 27, 2012 at 8:48 am

oh yummm, love a gf gravy recipe because I miss traditional gravy so much. My go-to winter meals are “hot plates” or basically stir fries with meat and tons of veggies and a simple sauce. Similar to yours, and yes I eat the same combo of ingredients over and over and love them more each time haha.

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Hailey February 27, 2012 at 9:24 am

Mmmmmm this looks so delicious!! I can’t wait to try it! I could eat mushrooms all day long.

Oh and the blueberry muffins that I made on Saturday were a HUGE hit with my friends that came to visit for the weekend. They didn’t last long!

I wish I had your cookbook right now. :-)

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Angela (Oh She Glows) February 27, 2012 at 10:31 am

Thank you Hailey! So glad to hear the muffins were a hit :)

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Hailey February 28, 2012 at 1:21 pm

Angela – one more question for you. If I use barley for this recipe (keeps me from going to the grocery store where I’ll inevitably pick up more than just millet) then do I toast it just like the millet? Thanks!!

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Angela February 28, 2012 at 1:56 pm

Yes I think you can toast barley too :)

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Hailey February 28, 2012 at 3:59 pm

Awesome, I know what I’m having for dinner tonight! Doesn’t look like it’ll take too long to put together either, brownie points for a night that I run! :-)

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Kimmy February 27, 2012 at 9:51 am

Oh my goodness… this looks *so* good. I can’t wait to try it out!
My husband actually does the Austin Powers quote sometimes haha – it’s a good compliment when I’m cooking ;p

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Angela (Oh She Glows) February 27, 2012 at 10:32 am

haha I can hear it now

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Ruth February 27, 2012 at 9:54 am

Mmm! I love mushrooms, but my husband does not like them…but he is going away for work the next week & a half…so I shall be eating some saucy mushroom goodness! :-D Great timing!

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Lisa April 22, 2012 at 5:47 pm

Do you think this would serve 4?, or do you think it should be doubled if serving 4? 2 adults, 2 kids, so no need for 4 adult servings. But, I’m worried it won’t be enough for all 4 of us. Thanks!

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Angela (Oh She Glows) April 22, 2012 at 8:04 pm

I think it could be a bit tight for 4 people…it’s hard to say but we like to eat lots! ;)

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LizAshlee February 27, 2012 at 10:06 am

Yum, great recipe! I love millet, I made some last week for breakfast…mixed with almond milk, almond butter, stevia and cinnamon! So many choices…sweet, savory, breakfast, dinner! :)

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[email protected] February 27, 2012 at 10:12 am

Yum yum yum! And no, you’re not the only one that says GET IN MAH BELLY! to particularly delicious food. I do it as well :)

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Caitlin @ Cake with Love February 27, 2012 at 10:14 am

I love mushrooom gravy so much, I made yesterday some ravioli and covered them in mushroom gravy! Delicious!

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Dena @ 40 Fit in the Mitt February 27, 2012 at 10:38 am

I love mushrooms, gonna have to make this soon!

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Amanda February 27, 2012 at 10:38 am

I love eating big bowls of grains, vegetables and some sort of vegan protein for dinner. I’m also a sucker for anything involving mushrooms and kale, so the fact that you’ve combined the two into a gravy? It doesn’t get much better than that!

Now, if only I hadn’t run out of nutritional yeast…there may just need to be an emergency Whole Foods’ run in my future. :)

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Becca February 27, 2012 at 10:39 am

Sounds delish, but not quite enough protein for me for a dinner meal, so I’d likely add some green lentils or chickpeas. I bet they would taste fab swimming in that gravy!

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Cait's Plate February 27, 2012 at 10:46 am

I definitely need to work mushrooms into my diet more. They’re so hearty and make the perfect meat substitute!

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Michelle February 27, 2012 at 10:54 am

This looks delicious. Do you have a recommendation for a substitute for cornstarch? Thanks!

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Jennifer February 27, 2012 at 1:59 pm

arrowroot can substitute…

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Angela February 27, 2012 at 3:38 pm

Yup arrowroot or flour will do.

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Kris | iheartwellness.com February 27, 2012 at 11:02 am

Annnnnnd, I could eat this every day!! YUM! How amazing is this dish with the gravy??? OMG!

xxoo

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Ashley February 27, 2012 at 11:49 am

Holy crap. This sounds SO GOOD. Millet is probably my favorite grain and I am a mushroom LOVER. I’ve been meaning to take a stab at mushroom gravy too. Love those “bowl” meals! ;)

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vanessa February 27, 2012 at 12:06 pm

Is millet gluten-free?

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Angela February 27, 2012 at 3:39 pm

Yes it is :)

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Chelsea @ One Healthy Munchkin February 27, 2012 at 12:09 pm

Grain, protein and veggie bowls are my favourite kind of meal too! There’s something just so much more satisfying about eating from a bowl compared to a plate. :P I’ve been on a major mushroom kick lately, so I love the looks of this recipe. I’ll have to remember to pick up all the ingredients at the grocery store this weekend so that I can make it!

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Jasper @ crunchylittlebites February 27, 2012 at 12:18 pm

Millet is on of the main agricultural staples all over the African continent (my entire family lives there)…and it always surprises me how much a fad health craze can go nuts over such a wonderful grain (I’ve noticed health food circles talking about quinoa and millet and barley being these “trendy” foods)…it’s been around for centuries, providing decent nutrition all this time :) I guess I should just be happy that more people are getting into the nutritious food…you’ve been using it for a LONG time, it seems (avid OSG reader :D )

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Lisa Rubino February 27, 2012 at 12:25 pm

Is there a substitute for nutritional yeast if I don’t have any on hand?

Thanks,
Lisa

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Angela (Oh She Glows) February 27, 2012 at 4:03 pm

Not that I know of. It might still taste fine without it though!

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Anna @ The Guiltless Life February 27, 2012 at 12:34 pm

Oh you had me at mushroom gravy. I am a total mushroom fan and this looks like the ultimate comfort meal!

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Angela February 27, 2012 at 12:38 pm

This look delicious. I crave exactly what you described in the winter too. It was meant to be that I read this b/c I just cooked a huge batch millet yesterday for millet burgers and I have a lot left over for just this type if meal. I tried my first attempt at Kimberly Snyder’s Millet burgers? Have you read her book? My kitchen seriously revolves around both of your recipes. Yesterday I made your gluten free, vegan chocolate chip cookies. They turned out great and my kids had no clue they were different. Keep the GF recopies coming…I just went gf a month ago, in addition to vegan. Thank you!

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Moni'sMeals February 27, 2012 at 12:53 pm

I have got to make this! It looks amazing and so do the photos. My husband loves mushrooms and this would make us both happy. :)

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Tiff February 27, 2012 at 12:59 pm

Bowl Meals > Plate Meals
If it can be eaten with a spoon, my odds of liking it double.

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Sarah E February 27, 2012 at 1:28 pm

Mushrooms !

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Amber K February 27, 2012 at 1:53 pm

I’m going to have to try cooking my millet like this! I’ve tried millet a few times, but it always turned out far crunchier than when I’d cook quinoa.

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sophie February 27, 2012 at 1:56 pm

oh wow this looks great!
do you know if i can sub in arrowroot/tapioca starch for the corn? (i am allergive to corn)
thanks for another great recipe <3

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Angela February 27, 2012 at 3:40 pm

I cant see why not! :)

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Jennifer February 27, 2012 at 1:58 pm

I could substitute quinoa for millet, right?

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Angela February 27, 2012 at 3:40 pm

Yea any grain would probably work well

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Kelly February 27, 2012 at 2:29 pm

I am having a girlfriend over for dinner tomorrow & was clueless as to what I was going to make…not anymore! This sounds delicious & easy to throw together after a day at work.
Thanks Ange!

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Angela February 27, 2012 at 3:41 pm

Let me know if you like it Kelly!

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Kelly February 29, 2012 at 8:25 am

I made it & we both LOVED it! I definitely will be making it again. Wondering if I missed something though…I had the 1 & 1/4 cups chicken broth ready, but didn’t see in the directions where I was supposed to use it?

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Angela (Oh She Glows) February 29, 2012 at 8:34 am

Hey Kelly! its in step 4, do you see it?

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Kelly February 29, 2012 at 8:45 am

I do now, but as I sit here looking at the copy I printed a couple of days ago, it clearly says mix the water with the cornstarch. Which had me confused because I couldn’t find how much water to use & I’ve never worked with cornstarch. I have no clue how my printed copy came out this way, I almost want to scan it & send it to you so you can see I’m not a nutcase! Ahhh, technology! It was still good regardless, but I can’t wait to try it the right way next time!

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Angela (Oh She Glows) February 29, 2012 at 8:47 am

Yea that was a typo that I changed shortly after posting. Sorry for the confusion!

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burnsy February 27, 2012 at 2:46 pm

I know what I’m having for dinner after I finishing cleansing! The mushrooms are screaming for me right now! Love it!

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Dana February 27, 2012 at 2:53 pm

Yum. That looks sooo delicious, I am bookmarking this right now. I LOVE grain bowls too! I make them all the time for fast/delicious/healthy lunches and dinners. They are just so versatile.

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Aylin @ Glow Kitchen February 27, 2012 at 3:18 pm

I could just eat the mushroom mixture as is, out of the stovepan!

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Cindy R February 27, 2012 at 3:36 pm

This sounds devine. I had a mushroom barley rissotto last night, so will have to wait a few days to try it. With the nutritional yeast, that will make all the difference. By the way, let me be the first (on your blog, anyway) to congratulate you for winning
BEST HEALTHY OR WELLNESS WEBLOG!!!!
I love your blog and hardly every cook anymore without one of your recipes.
Congratulations Angela.

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Angela February 27, 2012 at 3:41 pm

Thank you for the congrats! I hadn’t heard until someone tweeted me about it.

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Rebecca February 27, 2012 at 3:47 pm

Mmmm looks delicious! I am in such kale-withdrawal here in Paris! Can you believe they don’t have it in this country? Question: I keep hearing I should soak millet (and other grains) before I cook them for better digestion. Do you soak yours? If so, for how long? Thanks!

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Ann February 27, 2012 at 3:49 pm

I bought the ingredients today to make this, I’m excited! This is my first time cooking millet. I am impressed by the protein content in this dish, even more reason to love it!

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Sara February 27, 2012 at 3:57 pm

this looks delicious! however-your ingredient list has veggie broth on it but your procedure doesnt have it in there…..do you mix the veggie broth with the cornstarch or do you mix water with it?

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Grubarazzi (@Grubarazzi) February 27, 2012 at 4:07 pm

Oh yeah, I’m totally interested in this!

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Amelia February 27, 2012 at 4:22 pm

Oh yeah, GET IN MY BELLY!! ;) I too have been making quite a few ‘bowl’ creations. They are SO easy and healthy. Right now my favorite combo is quinoa cooked in veg broth (spinach stirred in to wilt at end) then topped with roasted veggies (cauliflower, broccoli, beets, asparagus) and my own vegan ‘cheese’ sauce (1tbsp hummus + 2 tsp nutritional yeast, mustard powder, onion powder, and cayenne with water to thin. Heat and pour over bowl.) So yum!

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Sonia February 27, 2012 at 4:23 pm

I love that you posted this recipe today, because last night I made your mushroom and millet soup for my shroom loving boyfriend… he hates most vegan food but he really enjoyed it! I actually used a half of a not beef boullion cube instead vegan worcestershire sauce because I forgot to get it. Oh well. Thanks so much for your recipes, I truly enjoy them! Can’t wait to try this one :)

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Laura (Blogging Over Thyme) February 27, 2012 at 4:40 pm

This looks extremely delicious and like perfect comfort food. I love meals like this! And I don’t cook millet enough, so here are more excuses :)

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Wendi February 27, 2012 at 5:00 pm

Love and appreciate all your recipes Angela! Can’t wait ’til your coodbook comes out.

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Ele February 27, 2012 at 5:05 pm

Hi – it’s going to be 30 degrees celcius today in Australia and this dish still looks fantastic! Thanks, what a perfect meal.

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Ali @ Project Kale February 27, 2012 at 5:26 pm

Uhhhh….it’s as if you read my mind! Was JUST looking for an awesome vegan recipe with mushrooms. YOU ROCK!

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Sarah @ The Healthy Diva February 27, 2012 at 5:35 pm

I’ve been wanting to try millet for some time now! No more excuses, a great hearty filling dinner. Looking forward to the gravy…i love when the sauce soaks into your grains, don’t you?

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Meghan February 27, 2012 at 6:51 pm

Made this tonight with quinoa. Sooo delicious!!! Thanks for the great recipe!!!!

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Karen February 27, 2012 at 6:55 pm

This recipe has my name written all over it: mushroom sauce, toasted millet, nooch – all in one nutrient dense bowl! (This brings back memories of your delicious mushroom millet soup, which was fantastic!)

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Hilary February 27, 2012 at 8:00 pm

I just finished a bowl! I rarely make a recipe right away, but this looked so yummy. Super easy to make and so delicious! Thanks Angela for another great recipe.

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Deirdre @ ladies holiday February 27, 2012 at 9:06 pm

To be sure, you are not the only one who says, “Get in mah belly” Austin Powers quotes will never get old…and to be doubly sure, I would like that in my belly stat. Cozy, comfort yes, please!!

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Katie Zega February 27, 2012 at 9:18 pm

So this has nothing to do with mushrooms (although i’m making this asap!!!!), but i just wanted to let you know how much i really love your site. what it stands for and how you help so many along the way (including myself). Sometimes when I’m feeling really crappy about my road to health, I just think about you and how much you’ve accomplished and I feel better about getting back on track.

So, thanks Angela. You are so appreciated. :)

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Amy February 27, 2012 at 9:34 pm

Sounds yummy. When do you add in the vegetable broth. I don’t think you mentioned it. Thanks!

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Amber @ Busy, Bold, Blessed February 27, 2012 at 9:45 pm

Mushrooms are yummy. I’ve never tried millet before! Love the idea of a big bowl of goodness :)

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Natalie Michael February 27, 2012 at 10:17 pm

I am so making this tomorrow but swapping out the millet for buckwheat. Thanks for the inspiration….love the rosemary and kale touch. YUMMMMMMMMMMMMMMMMMM

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Luv What You Do February 27, 2012 at 10:19 pm

What a fabulous looking bowl! I have been trying to add more kale into my meals, but other than soups, I never know where to put it. Will definitely try that hearty looking meal!

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[email protected] healthy helper blog! February 27, 2012 at 10:54 pm

Mushrooms are my all time favorite addition to gravy! They add SUCH great flavor and dimension to a comfort food type dish! This looks SO good.

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[email protected] February 27, 2012 at 11:12 pm

That’s what I call a perfect meal! Thank you so much for posting!

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Jessica @ Hungrygems February 27, 2012 at 11:19 pm

If I just add a spoon to that pan of mushroom gravy, am I then able to call it mushroom soup as well as my dinner? I take your silence as approval.

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Jessica V February 28, 2012 at 12:02 am

This looks sooo yummy! Thank you so much for sharing your amazing recipes! Going Vegan has been super easy and tasty, thanks to your site!

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Adrienne @ Boysenberries February 28, 2012 at 9:06 am

I’ve never cooked millet… I think I will give it s try with this recipe. That gravy looks killer.

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[email protected] February 28, 2012 at 9:58 am

YUM! You’re right-that gravy looks crazy good all on it’s own!! Can’t wait for dinner!

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Machelle February 28, 2012 at 12:12 pm

Yummy, I can’t wait to try this. I’ve been on a millet kick lately and here’s another way for me to get my fix!

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Alex Kimble February 28, 2012 at 6:35 pm

Where does the veg stock come in here? In the mushroom mix? I’m making it right now YUM and I don’t see it in the instructions. Maybe I’m just blind!

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Amalie February 28, 2012 at 6:46 pm

I just made this tonight and WOW! I used dried Shitaki and dried Morrel mushrooms since this was what I had on hand and it turned out better than I could’ve hoped for. I love all of your recipes that I’ve tried and look forward to trying more! Thank you!!!

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Angela (Oh She Glows) February 28, 2012 at 9:28 pm

glad to hear that Amalie!

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Taueret February 28, 2012 at 6:56 pm

This looks so good, and it’s summer here! It’s on the menu for next week. Thanks.

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Diana February 28, 2012 at 7:03 pm

Yum! Totally made the gravy and poured it over rice and tofu. SO comforting.

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Jill February 28, 2012 at 7:41 pm

You never mentioned what to do with the broth…I added it to the mushroom mixture, which I’m assuming I was supposed to do! Added a dash of balsamic vinegar as well…very tasty. Enjoyed it over a bed of quinoa…mmmm

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Angela (Oh She Glows) February 28, 2012 at 9:27 pm

Hey Jill, it says what to do with it in step 4 :)

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Jamie @ Thrifty Veggie Mama February 28, 2012 at 9:35 pm

This looks so delicious! Definitely looks like comfort food.

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Ann February 29, 2012 at 12:07 am

Okay you are too funny! When I see good food (and I’m alone) I say, “Get in mah belly!” I got a chuckle when I saw your post and it’s nice to know I’m not alone…so to speak.

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Raychel February 29, 2012 at 1:07 pm

I just made this and for some reason it didn’t turn out creamy at all, even though I used cornstarch. I really wish it would’ve come out right. Do you have some secret trick w/cornstarch (I’ve never used it before)

Thanks!

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Tanya @ the sky and back February 29, 2012 at 1:52 pm

Made this last night…yummmm! Apologies if someone already asked this above, but if I were to substitute the fresh rosemary for dried, how much dried should I use? I used fresh last night, but I have soooooo much left over and no clue what to do with it. So I think the next time I make this I will try it with dried.

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Katie February 29, 2012 at 4:43 pm

I made a similar meal and blogged about it a few weeks ago! The mushroom gravy looks delicious, I have to give that a try!!!

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Hawai‘i Leah February 29, 2012 at 4:45 pm

Do you think it would be possible to substitute quinoa with the millet? If so, how much quinoa would you suggest?

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Lexi @ Cura Personalis Foodie February 29, 2012 at 5:25 pm

It’s a rainy day, which means perfect weather for a bowl of cozy millet <3

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Catherine February 29, 2012 at 8:36 pm

Made this tonight and it was great. Rich and savory!! Definitely comfort food for this snowy day.

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Angela March 1, 2012 at 1:19 am

Thanks so much for the yummy recipe! It’s SO good and savory. I hurt my foot so my husband whipped this up tonight all by himself in about 30 mins. Tomorrow I’ll prob. throw in some chickpeas for a little more oomph. If anyone needs a DELICIOUS and easy recipe, try this!

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Catherine March 1, 2012 at 10:28 am

I just wanted to say that as soon as I saw this recipe, I was determined to make it. I went and bought all the ingredients and had to wait till after classes to make it. All the while, I just kept day dreaming about it and wishing that the teacher would just hurry and finish her lecture so that I as well could get this in my belly. Got home at 9:30PM and stayed in the kitchen until this was done…it was beyond my hopes and dreams. Absolutely delicious. I shared with the boyfriend and he kept telling me how delicious this was. Definitely saving this recipe for future use. Thank you!

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Angela (Oh She Glows) March 1, 2012 at 12:19 pm

That is so great to hear!!

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KellyB March 1, 2012 at 8:16 pm

Hi
I should have re-read this post before making my millet tonight!
I ended up with the mushy variety.

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Sarah March 1, 2012 at 10:23 pm

never had millet, is it similar to quinoa? by the way, this looks amazing. I am salivating!

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Robyn March 2, 2012 at 5:41 pm

Literally scarfin” down now! Yummo,,,I used up my kale earlier on a shake but I had swiss chard and left over sweet potato I thru in<3

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Iris R. March 2, 2012 at 9:41 pm

Finally just made this today. SO DELICIOUS. Thanks for another awesome recipe.

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sarah March 3, 2012 at 10:37 am

I have been loving grain bowls as well! My go to right now is Spanish rice made with Quinoa with a bunch of greens and chopped sweet potato and avocado topped with salsa! But we are trying your bowl for lunch today, it looks amazing:)

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Charissa @ TwinTaste March 3, 2012 at 5:03 pm

Yum! I’ve just recently started enjoying Millet and love it! I can’t wait to make this :)

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Sierra March 3, 2012 at 8:49 pm

Angela- this gravy changed my life! No, really…I haven’t had gravy in about 2 years! This was amazing! I kind of changed it around a bit and I’m going to post the recipe on my blog on Monday, but I’m giving you credit for the recipe and picture. I linked back to your blog and this blog post. That’s ok, right?

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PoochesForPeace(Anna H.) March 4, 2012 at 10:06 pm

me and my dad both use the austin powers line regularly, ha!

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Katrina March 4, 2012 at 10:36 pm

Made this tonight – super yummy! Thanks for introducing us to millet!

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LeeAnn March 5, 2012 at 12:27 pm

This is yummy, even substituting white mushrooms and fresh spinach for the creminis and kale (using what I had on hand). It was my first time trying millet.
I too wish I had your cookbook RIGHT NOW!

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Marika March 5, 2012 at 12:57 pm

Made this last night – delicious as usual! So, so good. My only comment to other people who make this – make sure to really chop the kale. I would have preferred smaller pieces (rather than my lazy very rough chop).

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Brigid March 5, 2012 at 2:28 pm

Another massive hit in my house!

I swapped barley for millet (quinoaed out as of late and have yet to pick up millet), the barley made a really nice base. Stick to your ribs kind of comfort in the cold weather warning mess.

With your recipes I double/triple the size and make a big pot on Sunday to feed me at work for the week. I bulked this one with the addition of leeks and it was a really great texture/flavour addition!

I used dehydrated mixed wild mushrooms (a handy Costco buy) and used the water from rehydrating in place of the broth so there was some serious mushroom power (the left over broth was mixed in to the barley water).

A new lunch favourite, I usually have them swooning over the Carrot Apple Soup or vegan chilli but this is the new star- and coming from a girl who never like mushrooms!

Many thanks.
Brigid

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Lindsay March 5, 2012 at 8:53 pm

I made this for lunches this week. Deelish! I added some asparagus and thyme to the mix too. The flavor is like a risotto that I used to make.

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Janie W March 5, 2012 at 10:42 pm

This was delicious! Thanks for the recipe! I will definitely be adding this to my regular rotation :)

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Donna March 5, 2012 at 11:02 pm

I made this tonight and we loved it. I used barley, added a little more kale to the gravy and a splash of red wine. It was delicious!

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Laura March 6, 2012 at 6:47 pm

This was delicious!!! We made it for dinner and LOVED it! Thanks for the great, yummy, and wholesome recipes!

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Kelli March 6, 2012 at 7:16 pm

This dish was fan-TAS-tic!! I loved the flavour of the gravy. The only thing that went awry was that my millet didn’t quite cook all the way through, but now I know for next time. Thanks for yet another wonderful recipe, Angela!

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raechel @the rebel grrl kitchen March 6, 2012 at 11:36 pm

Angela! This was DELICIOUS! We were out of millet, so I just stirred in a 1/2 cup of quinoa, which worked just as well. I had been craving a creamy mushroom dish, and this did the trick. Thank you!

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Libby March 7, 2012 at 5:52 am

Wow, sounds so delicious! I don’t like mushrooms so would probably swap for some crispy tofu or something, yum! :D xxx

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Kay March 7, 2012 at 8:18 am

Hi – Your soups, oats, and salads are so yummy. Have you ever found a way to make a vegan clam chowder? or corn chowder? There are a few rainy days on the coast that I would love to cozy up with a good bowl of creamy soup.
Thanks for any tips!
Kay

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Angela (Oh She Glows) March 7, 2012 at 8:46 am

I havent made it but I certainly should!

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Barb C March 8, 2012 at 12:18 pm

Just made this for my lunch – perfect for a chilly, rainy Thursday! Absolutely delicious! I had to sub in fresh shiitake mushrooms and only had dried rosemary, but it turned out great.

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Stephanie March 12, 2012 at 7:10 pm

I gave this a whirl tonight and it was a hit with my mom and brother! Thanks for the recipe!

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Jesse (Out To Lunch Creations) March 12, 2012 at 9:12 pm

I made this for dinner tonight and it was delicious! Thanks for the recipe.

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Laura March 13, 2012 at 6:43 pm

I made this for dinner tonight. My husband said 1) This is five stars. I want you to write this down. 2) This is just like my mom’s roast, rice, and gravy. 3) I would eat vegan all the time if this were the standard.

Thanks!

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Angela (Oh She Glows) March 14, 2012 at 9:15 am

now that’s a rave review! Glad to hear it :)

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sara March 14, 2012 at 2:58 am

made this today and it was soooo yum! for once i was able to turn out something that looked exactly like the picture in the recipe, so i was quite proud :) thanks for a delicious dinner!

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Mara March 18, 2012 at 4:12 pm

I just tried this recipe this afternoon, and my meat loving husband flipped with delight! He practically licked the pan! My only recommendation for those of you who may have a spouse with a rather large appetite like mine is to maybe double up on the millet. Thank you for yet another “keeper”!

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Angela (Oh She Glows) March 19, 2012 at 9:55 am

yay!

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janet @ the taste space March 27, 2012 at 7:16 am

With the recent cold snap, this was a terrific way to get some cozy! I tinkered with the recipe, but really enjoyed it. You were right: rich but not heavy. Yum! Thanks for sharing it with us!

I wrote about it here: http://tastespace.wordpress.com/2012/03/27/millet-bowl-with-mushroom-gravy-and-kale/

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Jessica April 26, 2012 at 11:09 pm

I made this tonight with couscous because my millet was mushy. I steamed more kale in vegetable broth and it was delicious!

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Caitlin May 25, 2012 at 12:59 am

Oh my word! I made this for dinner tonight (except I used brown instead of millet, since I had it on hand) and holy smokes was it good! So rich and creamy, so decadent and comforting!! Just what I was hoping for! And while I’m commenting I must say, I too am (er, was?) a salt n vinegar chip fanatic, but I just made your salt n vinegar roasted chickpeas too, and wow! As if I wasn’t already in love with chickpeas, this just sealed the deal! And your chocolate coconut butter banana bites? Heaven! Even my non-vegan, non-banana-liking friends called these suckers “scrumptious”!! These, plus many more of your recipes have helped me find some phenomenal vegan meals I love to prepare week after week, plus show friends that not all vegan food is bland or gross! P.S. (cuz this comment obviously isn’t long enough yet) My mother is Canadian, a Montreal baby actually, and after showing her “Forks Over Knives,” I showed her your blog, once she saw you were Canadian, she was all “say no more honey, I trust this woman- she’s a Canadian!” so thanks for opening my mom’s eyes to the wonderful world of veganism as well!!

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Angela (Oh She Glows) May 25, 2012 at 7:31 am

aww that’s cute! Thanks for sharing. So glad you are enjoying the recipes!

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Mychael McNeeley July 17, 2012 at 9:57 pm

Angela, I have been enjoying your blog the past couple of days (just discovered it looking for a recipe). Tonight I was trying to find a millet recipe. This one sounds really incredible! Thanks! Mushrooms are one of my favorites, and as far as I know the only plant based source of vitamin D. BTW, I just cooked up a batch of millet in my rice cooker- no timers, no worries- seems like it came out perfect. Thanks for a really great blog- beautiful pictures, great looking recipes and you are an inspiration!

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Angela (Oh She Glows) July 19, 2012 at 10:40 am

Thank you so much Mychael! That means so much to me. :)

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Kimberly July 21, 2012 at 9:26 pm

I made this tonight. It was amazing and very comforting like you said. I doubled the recipe. I used 1/2 cup red wine for some of the broth. I also used mushroom broth instead of veggie. I don’t like kale, so I used spinach. It was so good. Very flexible recipe. It actually tasted beefy. Thanks for sharing!!

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Philipp Niederschick September 18, 2012 at 3:58 am

Hi Angela!

First of all: Wishes from Vienna, Austria!

Yesterday evening I tried your well-sounding Millet-Mushroom soup
and….
My girlfriend and I LOVED it!!
Great recipe, great ingredients

As I’m studying foodtechnology in Vienna I’m always interested in Food, blogs dealing with food, but your blog is really awesome
I love all your Food pics, sometimes I’m tryin to photograph my own food, but unfortunately it never looks as great as yours does

I’m lookin foreward 2 your cookbook, hope you can ship it to Austria

all the best
Philipp

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Angela (Oh She Glows) September 18, 2012 at 12:59 pm

Hey Philipp,
Thank you so much, that means the world to me!

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Inés September 24, 2012 at 1:16 pm

Hi Angela,
I made this tonight for dinner and it was absolutely delicious! =)
The mushroom gravy itself was fantastic, as it kind of brought out the flavour of the mushrooms. In addition to that I am so glad that I tried out the millet. Before, I had eaten millet only once (apart from being an add-in in baked stuff) when my Mum and I tried a recipe with it a few years ago. I had remembered it as tasting fairly horrible (too sweet for a hearty meal) and never dared to try again since then. But thanks to you I did today (the photo looked just so fantastic!) and it turned out perfectly fluffy. Thank you!
Now I’ve got a new grain and a new sauce-recipe that I’ll definitely make more often now! Now I’ve only got to be brave enough to try chickpeas again….I made that once, too and it was horrible. But as I believe that one can make something tasty of everything I guess I should give them a chance again as well. ;-)

Best regards from Germany =)

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Juliana September 24, 2012 at 7:02 pm

This is so yummy!!! What a wonderful treat after a cool fall walk!

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Nancy September 28, 2012 at 7:27 pm

Thanks for this great recipe. This is my first week trying to go vegan, and my husband, grown daughter, and I all thought it was delicious. I plan to try more of your recipes. Maybe we can make veganism work for us to lose weight and become more healthy.

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Angela (Oh She Glows) September 29, 2012 at 8:18 am

Im happy you enjoyed it Nancy!

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Marquelle October 3, 2012 at 9:30 am

Hi, just wondering if you can sub the corn starch for arrowroot powder

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Angela (Oh She Glows) October 3, 2012 at 9:55 am

I can’t see why not! Enjoy

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Rachel October 8, 2012 at 3:14 pm

Oh man, my fiance surprised me with this the other night and it was one of the best things I’ve eaten in months! So delicious and comforting. I’ve been daydreaming about it ever since! Today we have some leftover quinoa in the fridge and I’m trying to convince him to make the gravy to go with it for supper.

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Deanna October 11, 2012 at 3:07 pm

Hi Angela!

I just found your site and i’m in love ith the recipes on here. Although I have yet to try any. I am new to vegan eating and have been searching around for recipes that are nt only tasty but filling also. I love the pictures and the step by step instructions you give. I have one question, does this recipe double well? I have two teenagers at home and when I make something they tend to want seconds and thirds. Lol

P.S. Oh hurry up with the cookbook already…;-)))

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Angela (Oh She Glows) October 12, 2012 at 9:02 am

Thank you Deanna! That means so much to me. Yes I do think this would be fine doubled! I just wouldn’t double the salt of course, add it to taste and you should be fine. Enjoy!!

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marsha hill October 15, 2012 at 8:58 pm

tried it and it was awesome. really good by itself as well. looking forward to trying your other ideas for me and my friends. new to this vegan stuff so im impressed

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susan November 12, 2012 at 12:01 pm

This was fantastic! Very tasty and I will definitely be adding this to my weekly recipes.

I doubled this for 4 of us and we could have used more. I would likely quadruple this for next time so I could also have left overs for lunch. We did have left over millet, so I wouldn’t do more than double the millet again.

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Marya November 12, 2012 at 7:59 pm

Just made this gravy and it is a-maze-ing. Love it. And so grateful for your recipes.

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Jenn November 17, 2012 at 2:45 pm

Hi there,

I bought the ingredients for this today. Only thing is, i could not find millet. I have never had it before and the store I went to ALWAYS has a huge selection of grains…but no millet. I opted for ‘wheat berry’. What do you suggest as a replacement? Or would you totally advise against a replacement?

Thanks!

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Angela (Oh She Glows) November 18, 2012 at 5:36 pm

Hey Jenn! Im sure any grain of your liking would work fine. Quinoa would be nice too. Let me know how it goes!

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meredith November 18, 2012 at 12:34 pm

this was absolutely delicious!!! thank you so very much. what a great idea. i have had it on my to do list for a while after seeing you re-post it and it made a perfect winter’s lunch on a cold day of harvesting for the thanksgiving farmer’s market. thanks again!

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Herbivore Triathlete December 5, 2012 at 7:37 pm

I’ve had the ingredients for this in my kitchen since the weekend and finally had a chance to make it tonight! It was worth the wait, SO good. Love the combination of mushrooms with fresh rosemary, it was perfect.

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Cecile December 28, 2012 at 6:11 pm

This turned out great but omg a little heavy on the rosemary . Am I reading it right.. 1 1/2 tbsp…way too much!!

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Inés January 13, 2013 at 4:21 pm

I’ve made this a couple of times now and it’s delicious!
Last week though I made it for the first time for my Mum and she had the idea to add a splah of red wine (just before adding the broth, after putting in flour, nutritional yeast and rosemary). It was a completely new version and was also great! We had it with Sadza, the African version of Polenta :-)

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Crystal January 22, 2013 at 4:39 pm

I just made this last night and all I can say is DELICIOUS!! It was the first time we had tried millet, it was easy to make and we all enjoyed it. The most wonderful part was definitely the mushroom gravy, and this is coming from a former mushroom hater! My husband just kept saying I really like this, definitely make this again! I thought I would find resistance in my daughters but they both also liked it even though they are not too fond of mushrooms…yet. I didn’t change the recipe at all except to double everything as I was making it to serve 4, one of which has a rather large appetite and wished there were even more!
Thank you for the wonderfully comforting and delicious recipe! It satisfied us all and warmed us up on an extremely frigid evening! I cannot wait to try more of your recipes!

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Jessica January 28, 2013 at 5:34 pm

Made this for dinner tonight and it was SO good. The portions were huge and I couldn’t even finish my half. Will be taking it for lunch tomorrow for sure :)

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Sara January 28, 2013 at 9:15 pm

I always comment on how great your recipes are, but this one is extra awesome! This is perfect for anyone who has a boyfriend/husband who thinks they have to have meat to complete a meal. The boyfriend absolutely loved this and is full :)

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Jessica February 15, 2013 at 10:58 pm

Made this on Thursday night and we all loved it. (toddler included) Thanks so much!

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Kristin February 28, 2013 at 11:22 pm

Just made this – truly as delish as it looks!! Thanks for the great recipe!! :)

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Amy March 1, 2013 at 1:37 pm

Angela,

Never before have I commented on a recipe, but you have provoked me to do so! I made this last night and was beyond happy and satisfied. I am slowly turning veganish and your blog is incredibly helpful. I tell lots of people about it. Thanks for putting yourself and your creations out there for us to benefit.

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Angela (Oh She Glows) March 1, 2013 at 4:01 pm

Hi Amy, Well thank you for the lovely comment! Im so happy you enjoyed it.

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Kaleigh March 2, 2013 at 5:24 pm

I remember a year ago, I made this pretty much every single day (I wish I was exaggerating). I stumbled across the recipe again today, and I made it – amazing! Has to be one of my top Oh She Glows recipes (and that is saying something).

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Ashley March 2, 2013 at 6:35 pm

Made it for dinner tonight – Delish!

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Olivia March 10, 2013 at 8:23 pm

Made some gluten free sweet potato biscuits to go with this gravy… Oh baby, I highly recommend it

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mariann March 24, 2013 at 6:35 am

this is DELICIOUS!! just a wonderfully rich and tasty dish – so good i would serve to company. (unlike most people who only say it looks good, i actually made it.)
i substituted quinoa for millet and used leeks instead of onions. the gravy is thick and creamy and the mushrooms and seasonings are just perfect.
thank you for this one!! it’s a keeper.

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Camille March 26, 2013 at 3:29 pm

Oh dear! I was so very excited about this recipe and after a long tiring day thought it would be lovely to cook this up. But because I am a single lady, I halved the recipe. So instead of 1/2 tbsp of cornstarch, I wrote down 1/4 tbsp cornstarch. Fast forward and I’m about to mix the vegetable broth and cornstarch and I read 1/4 CUP. And my tired little self didn’t even think that might be too much, threw it in the pan only to realise this jelly mushroom monster forming! Taste wise it was absolutely delicious but texture was dreadful, I’m so silly! I will make this again sometime soon and will get it right hopefully! :)

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Rosemary April 23, 2013 at 9:14 pm

Hi Angela, I just came across your website today. It’s fabulous!!! I’m excited about all the recipes, immediately I tried the millet bowl. Didn’t have Millet so I used Polenta, we had Kale last night so I subbed Asparagus. My son and I are new Vegan converts, he practically licked the plate! Thanks

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Marla May 1, 2013 at 7:52 pm

Hi Angela – just wanted to let you know that I made this tonight and we loved it. My hubby loves mushrooms and onions, and said that the gravy was what really made it. I didn’t have any millet, so I used a grain mix that was really good. I do want to try millet and will definitely be making this again. Thanks for your great blog!

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Cindy May 10, 2013 at 8:01 am

I am new to the vegetarian/vegan world. It’s funny how I am all for ziplining or bungy jumping but when it comes to trying soy milk or tofu, I get a little scared. I am trying new things each week and I love your blog because it is helping me ease into this new world with one or two new ingredients each week. I tried this recipe last night and had no idea what “nutritional yeast” was. I googled it and found it at my local health food store. Who knew you could get a creamy taste like that without using any kind of dairy or cheese! This recipe is amazing and it hit the spot! Thanks again for a great blog and recipes!

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Angela (Oh She Glows) May 10, 2013 at 9:13 am

Hi Cindy, So glad you enjoyed it!

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Nicole August 22, 2013 at 8:49 pm

I just started looking through your recipes a couple days ago and so far I have literally spent hours and have found countless recipes that I NEED to make! The battered tofu, tomato coconut soup, roasted tomato pesto, etc. etc. etc. I have a list….

Anyway I also wanted to share that last thanksgiving instead of buying vegetable broth to make my gravy I got a can of mushroom broth. Personally, I don’t like the texture of mushrooms so I never cook them, but the flavor it brought to the gravy was so much nicer than the vegetable broth gravy I was used to making.

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Angela (Oh She Glows) August 25, 2013 at 9:45 am

Thank you Nicole! That makes me so happy to hear. :)

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Gina August 23, 2013 at 8:34 pm

I decided to change this one up a bit. I added Marsala wine instead of the tamari.. Be still my Italian heart! Took it from divine it sublime! :)

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Angela Louise August 28, 2013 at 8:12 am

This was SO delicious, I was hoping to have leftovers for lunch but my carnivorous boyfriend devoured them! Thank you so much for all your amazing recipes. I only discovered your site last Sunday, and since then I have made your Lightened Up Tahini Dressing, Rainbow Cabbage Salad, Chocolate Macaroons, Hummus, Cucumber and Roasted Spiced Chickpea Salad, and now this. Every single recipe has been so delicious and so easy to put together. You’ve really given my 21 day vegan, gluten free cleanse a new lease on life, and some fabulous go tos and healthy eating habits to stick with after the 21 days is up (9 days to go). Thank you so much for sharing your talent with the world, you’re a legend! xo

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Angela (Oh She Glows) August 28, 2013 at 8:26 am

Thank you so much Angela, I’m so happy to hear it’s going so well! Congrats :)

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Mikki Lee August 30, 2013 at 12:12 pm

Could you omit the nutritional yeast here? I understand its necessary for certain recipes, but I have been told to avoid yeast products because I have too much candida yeast in my system naturally. I’m new (by days) to the vegan diet and I want to do it right. I think a “need to know” blog post would be very useful. Things that non vegan or new vegans should be aware of (such as iron. I just learned spinach can block iron absorption and should actually be avoided when eating other iron rich food at the same time. Who knew?!) tips for meal planning. Your experience. Cooking a vegan dinner menu when you live with a ton of carnivores! (The hubs and kids will revolt if I try and make them eat vegan. I think they would TOLERATE a cut in volume of meat in their diet but definitely not cut it out entirely or take their cheese and milk.) anyways just a gentle and hopeful suggestion. Please? And again, can you omit the yeast in this recipe or is there a suggestion for replacement?

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Angela (Oh She Glows) August 31, 2013 at 12:27 pm

Hey Mikki, I haven’t tried the gravy without the nutritional yeast, so I can’t say for sure. I would expect it would still taste decent though! Let me know if you try it out.

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Grace October 23, 2014 at 7:07 am

i made it without the nutritional yeast and it was delicious!

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Alicia Nicole September 21, 2013 at 3:40 pm

I have made this a few times and it is so delicious! Can’t wait to make it again now that the weather is getting cool.

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Lisa Z October 5, 2013 at 9:37 am

I made this with quinoa instead and it turned out fantastic! I think it’s for more like 2 people because I ate it for lunch and dinner. All gone! My organic options are limited so I had to use regular yeast. Is that bad? I drive out of town and sock up on organics at the whole food store sometimes though.

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Anna November 7, 2013 at 2:05 pm

this came out so good! i used a variety of mushrooms (cremini, oyster, shitake) and it came out great! it would be a great thanksgiving dish.

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Carrie Sakatos November 16, 2013 at 4:47 pm

Oh my! I just made this today and it is so delicious! It’s very filling. Lisa, to serve 4 you need to double the recipe. Thanks!

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Suze November 18, 2013 at 5:30 pm

Hi! GREAT lentil balls recipe! My grandmother was Danish, and her pride and joy were her Frikerdeller (Danish Meat Balls.). I’ve been dying to find a new recipe to do her proud – and this looks to be it. Mushroom gravy and everything! (Who needs lingonberries when you have cranberry-pear…altho I do have a jar of lingonberry on my shelf…)

One question, please: what would you substitute for any soy in the gravy – like the soy sauce you mentioned, please?

Manythanks and cheers,
Suze

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Angela (Oh She Glows) November 19, 2013 at 8:35 am

Hi Suze, I would try subbing coconut aminos for the soy. Enjoy!

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Nicole December 1, 2013 at 8:00 pm

My bf and I just made this. IT IS SOOOO GOOD. We couldn’t find millet so we used quinoa instead. We usually don’t follow recipes but actually measured this out. Angela we will be trying more of your recipes this week!

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Ben December 15, 2013 at 4:01 pm

This looks amazing! Im going right now to store do get the stuff! Ive never been dissapointed once, Im sure it will be great!

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Tiffany January 2, 2014 at 10:54 pm

Hi Angela,

Happy New Year! Wishing you lots of love, happiness and success for this new year :)

I made your mushroom gravy for dinner tonight and it was wonderful! I made a few changes with what I had on hand and it was still amazing amazing.

In case anyone is wondering or needs to make the same changes:
I used spinach instead of kale, water instead of veggie broth, arrowroot in place of cornstarch, regular tamari, and used less rosemary.

Thank you for all your hard work!

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Karen January 4, 2014 at 7:12 pm

Thank you for this wonderful recipe. It’s a go-to! I’ve made this 3 or 4 times now. I altered it a bit after the first batch, made with fresh rosemary, was too intensely rosemary-ish for my taste. I used quinoa, as others did, since I had it on hand. I tried mixed dried “Italian herbs” rather than fresh rosemary the last few times and really like it this way. It doesn’t seem as if veggie broth is absolutely necessary – water can work fine. I also don’t add any salt since I seem to get enough for my taste from the soy sauce and the broth.

Question: what’s your take on homemade vegan cheeses? I was given a cookbook as a gift and it contains many recipes that use these (usually cashew-based) but is it worth the work? Cheese is the one food I find myself missing, and I do crave things like lasagna…

I appreciate that your recipes are practical and use easy-to-find ingredients. I’m very happy to have found your blog!

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trisha mullally January 9, 2014 at 9:01 pm

Ive made this twice in the past week already !! ADDICTED!

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NA January 12, 2014 at 4:36 pm

Lol at the get in mah belly comment… I hadn’t heard that one before but now it’s stuck in my head :p You have a great writing style, great sense of humour :) Inspiring me to start my own blog someday!

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Anique January 14, 2014 at 10:12 am

this looks really delicious! i was wondering if you can also make two portions and eat one today and the other one the next day for lunch at work? or doesn’t it taste good when it’s cold?

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Karen January 26, 2014 at 8:56 pm

The first time I made this recipe, I tried using millet. I had never used millet before. It was mushy and sticky. Tonight, I used red quinoa and it was amazing! I love this recipe and will be making it throughout the winter. Thank you Angela, for another awesome dinner recipe :~)

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Olga February 14, 2014 at 3:43 pm

Hi Angela, I made this earlier this week, with half chanterelle mushrooms and half cremini, and it turned out great ! I had it with overcooked mushy millet but well, I’ll try again and I’ll hopefully manage fluffy millet next time. Your easy and delicious vegan recipes keep me happy and well-fed in the land of cheese and meat! And they never, ever fail to impress my meat-eating guests.

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Melissa March 6, 2014 at 8:36 pm

I made this tonight with quinoa instead of millet (I was too lazy to do all the prep for it), and it was delicious! the perfect belly-warmer for this Ontario winter that will never end ;)

(P.S- this was the first recipe I have made off your site. You have a new fan!)

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Angela (Oh She Glows) March 7, 2014 at 9:07 am

So glad you enjoyed it Melissa! Thanks for your feedback.

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crunchycake March 11, 2014 at 10:42 pm

I don’t know why but I really enjoyed making this meal. Actually I enjoy making many of your recipes. I think it’s because you use real ingredients. Chopping the onions, slicing the mushrooms, ripping the kale…for some reason it wasn’t a chore tonight. I’m trying to transition from my hard anodized cookware to my stainless steel all-clad set and this was one that I didn’t burn. For whatever reason, I kinda felt like a pro, even though it was a simple recipe. So thank you very much for this recipe – it was delicious and nutritious and my one year old daughter L-O-V-E-D it! Clearly I also enjoyed eating it!

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Karen J Carlson August 22, 2014 at 6:20 pm

I made this when I had two friends coming into town because it was easy to make a lot of it, and holy frickin wow was it delicious. It was such a huge success with my friends, they went back for seconds, and the next time one of them visited, they requested this dish specifically.

I had no idea what millet was before making this, and I was pleasantly surprised! I felt so healthy eating what birds eat, too. Hehe. The kale is healthy, the onions add great flavor. Also, I’m a huge sucker for mushrooms. They’re my single favorite food in the world. So I love adding as much rich types of mushrooms like baby bellas and criminis as I can.

This dish was made for me, and I it. ;]

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sarah August 25, 2014 at 11:53 pm

I made this tonight and WOW! So yummy and very filling. Plenty for leftovers as well, which I love. You are amazing!

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Sarah September 25, 2014 at 1:55 am

I made this last night and it was indeed excellent. My cornflour didn’t do a good job of thickening things up, but it was definitely very tasty even so. This is definitely one to do again.

By the way, I pre-ordered your book last week. :)

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Mychal October 8, 2014 at 2:41 pm

Does the mushroom gravy freeze well?

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Aaron October 12, 2014 at 5:49 pm

This gravy is super duper tasty! One question: when toasting the millet do we have to have all of it popped? I did a run through with it and after cooking it seem like all the one’s that popped cooke up nice but the ones that didn’t were still a bit hard. Thanks again for the deliciousness!

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Fern October 22, 2014 at 2:20 pm

Thank you so much for this recipe! Perfect for a permanently chilly student like myself to curl up with, I love how little time it took, and the scrumptious taste of course :D I omitted the nutritional yeast as it’s hard to find in the UK, do you have any suggestions for what I could replace it with? Thanks again, keep posting amazing recipes! Lots of love from Wales <3

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Grace October 23, 2014 at 7:03 am

Amazing recipe- so simple and so so delicious! just whipped it up and it really was a comforting endless-feeling bowl!

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Jillian November 4, 2014 at 9:27 am

Dear god, this gravy is AMAZING!!! I think I could drink it…It’s been quite a while since I’ve had any traditional gravy and this is so wonderfully savory! I did a double take thinking it had meat, despite having just made it myself. I missed gravy! Totally making this again ASAP, if not sooner…!! Thanks for the wonderful recipe! (also greatly enjoying your book too and constantly refilling my freezer with your soups!)

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Jacqueline Carlos November 16, 2014 at 12:13 pm

Gotta make this soon! mmmm…. goodness health.

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Pamela January 13, 2015 at 12:00 am

Finally tried it! It was a cold day and I work outside so I wanted some good ole comfort food for dinner. It was soooooo good. For anyone reading this…TRY THIS RECIPE!!!!

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Brittany January 21, 2015 at 8:35 pm

I just made this tonight and it was awesome! Even my almost 1 year old enjoyed it. Thank you for the awesome recipe!

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Teresa February 6, 2015 at 10:03 pm

Didn’t have enough mushrooms in my fridge so I used some asparagus in this recipe for some added greens and OMG! I’m in love. Also, I didn’t have any millet so I figured quinoa would do and yup! Definitely making this a staple after a long week. Nothing warms your soul like good food.

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Christin February 19, 2015 at 11:21 am

Hi! I just wanted to shout out that I made this last night and it was SO good! My carnivore husband said it was awesome (and added that it would be even better with some steak on top). Haha I disagreed, but either way, we were both happy with it. It was the perfect healthy and easy dinner for a busy weeknight. Thanks!! =)

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Kristie April 15, 2015 at 7:44 pm
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I made this tonight & served over spaghetti squash. It was sooooo delicious! Thank you!

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Michelle July 3, 2015 at 11:30 pm
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I’ve been making your recipes for years now (!) and they are soooo fantastic! This one will be in my rotation on a frequent basis. I put the mushroom gravy over mashed potatoes/ yams and it was exactly what I needed :) Even the 3 kids ate it (and they hate mushrooms!)
thanks!

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Dawn August 4, 2015 at 7:36 pm
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I’m a big fan of this recipe. It’s cozy and comforting in the winter and just as delightful in the summertime. Major bonus that it’s a one-pot creation too!

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Nina September 29, 2015 at 7:35 am
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This was awesome! We sauteed green beans and added to broth and mushrooms in pan. Used baby kale. This was definitely a hefty 2 servings. Just like we like it! Thanks again!

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Anna Lee October 7, 2015 at 1:38 pm
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I loved this recipe! I subbed thyme for the rosemary and was out of kale so I threw in some roasted Brussels sprouts I had. Wonderful and very filling!

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Andrea November 1, 2015 at 6:29 am
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Tried the recipe, and awesome! :) Worked out well, thank you for it!

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Deborah H December 3, 2015 at 2:25 pm
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Absolutely amazing recipe! I made this for lunch today and got impatient while waiting for my quinoa to finish and so I ended up eating some directly from the pot with a spoon :) Thank you HEAPS for this recipe. I will be making it again all fall/winter long!

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Carly December 7, 2015 at 6:08 am

Hey Angela,

I have severe soy allergy, other than buying the fake soy sauce do you recommend another substitute?

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Jordan December 10, 2015 at 7:40 am
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Made this for dinner last night! I didn’t have millet but served it over a baked sweet potato… I can’t wait to eat the leftovers!

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Jasmine December 18, 2015 at 8:26 pm
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I used quinoa but still it’s DELISH!!

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Rachel January 10, 2016 at 12:06 pm
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Absolutely yummy! I didn’t have fresh rosemary on hand so that was left out. This recipe is joining the rotation most definitely!

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Alyssa June 16, 2016 at 6:37 pm
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Hottest day of the year so far, and I crave hot gravy!

This was absolutely delicious. I served the gravy over some cooked raw buckwheat along with some cubed roasted japanese sweet potato and added some green beans and sweet corn. A big bowl of comfort :)

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Debbie Friedman August 30, 2016 at 8:55 am
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I usually love anything on Oh she Glows but this time I was a little disappointed. I think there was a bit too much yeast which overpowered the mushroom taste. I have another similar recipe I like more than this called mean chefs mushroom gravy. I just sub to make it vegan.

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Leslie Caza September 26, 2016 at 5:22 pm
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This is deeeelicious! I will be featuring this recipe (with credits to your website) at a monthly vegan cooking class that I do for about 25 people. I hope this will inspire them to check out the website and to love bird seed. ;)

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Angela Liddon September 27, 2016 at 6:27 am

Aw, thanks for spreading the recipe love, Leslie!

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Caitlin November 25, 2016 at 4:20 pm

Haven’t been able to find millet in the grocery stores around us yet. Any recommendations for a good substitute? Would farro work?

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Angela Liddon December 14, 2016 at 1:58 pm

Hi Caitlin, The great thing about this recipe is you can easily change it up by swapping in your fave grain! I’d also suggest quinoa, rice, barley, or noodles—I think they would all work well here.

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Gabrielle December 7, 2016 at 9:43 am
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I made this for dinner last night, and I’m so glad I doubled the recipe because it was so good!! I did everything as written, subbing (less) dried rosemary since I didn’t have any fresh. Thanks :)

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Katarina Pranke December 20, 2016 at 8:03 am

Is it possible to use flour instead of corn starch?

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Angela Liddon December 20, 2016 at 10:09 am

I can’t see why not! Many readers have used arrowroot, as well.

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Gail H April 29, 2017 at 11:57 am
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When I first tried this recipe I have to admit, it was one that didn’t thrill me. It didn’t taste like comfort food, and just in general wasn’t that exciting to me, despite the fact that it had many ingredients I like, such as mushrooms, millet & kale. I was dreading the leftovers and put it off for a day.

When I made them, I decided to add a large spoonful of Tofutti Better than Sour Cream after reheating the gravy. Suddenly, this is no longer mushroom gravy and instead it is Kale Stroganoff over Millet. Yum!!! I am putting this is my cookbook with the addition of the Better than Sour Cream as a very wonderful comfort food. Thanks for the recipe!

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Tara December 2, 2017 at 6:31 pm
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This is a super delicious recipe, our whole family ate and loved it! If you like mushrooms, you will love this. Perfect for a cold day.

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Nancy December 3, 2017 at 7:24 pm
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I made this delicious recipe tonight. I was surprised that it calls for cornstarch since corn is genetically modified. I substituted arrowroot powder for it, and it came out just fine.

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Julie January 24, 2018 at 11:40 am
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LOVE this recipe! I have made it twice now and the second time I added about 1 – 1 1/2 c of cooked brown lentils when I added the kale. It was outrageous and so filling. It is now a staple in our winter rotation. Thanks, again!

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Angela (Oh She Glows) January 24, 2018 at 4:32 pm

So glad you enjoyed this so much Julie! Good call on adding the lentils to boost the protein. I’m going to do this next time!

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Larissa March 18, 2018 at 4:42 pm
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Still making this and still loving it!! Thank you!

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Angela (Oh She Glows) March 19, 2018 at 8:27 am

So glad to hear that Larissa!

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