Cozy Millet Bowl with Mushroom Gravy and Kale

245 comments

IMG 7761   Cozy Millet Bowl with Mushroom Gravy and Kale

I present to you…

Healthy. Winter. Cozy. Comfort. Food.

For you.

And me.

And mah belly.

IMG 7751   Cozy Millet Bowl with Mushroom Gravy and Kale

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.

IMG 7744   Cozy Millet Bowl with Mushroom Gravy and Kale

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.

Cozy Millet Bowl with Mushroom Gravy and Kale

Feeling cozy? Snuggle up with this comforting bowl of vegan goodness. The dish feels rich without the heaviness that usually comes with traditional gravy. Nutritional info follows.

Print this recipe

Yield: 2 servings

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

 

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.

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

~~~

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

IMG 7743   Cozy Millet Bowl with Mushroom Gravy and Kale

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.

IMG 7760   Cozy Millet Bowl with Mushroom Gravy and Kale

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{ 245 comments… read them below or add one }

Brigid March 5, 2012

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

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

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

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

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

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

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

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

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

I havent made it but I certainly should!

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Barb C March 8, 2012

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

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

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

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Laura March 13, 2012

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

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

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sara March 14, 2012

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

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

yay!

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janet @ the taste space March 27, 2012

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

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

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

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

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Mychael McNeeley July 17, 2012

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

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

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Kimberly July 21, 2012

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

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

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

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Inés September 24, 2012

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

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

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Nancy September 28, 2012

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

Im happy you enjoyed it Nancy!

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Marquelle October 3, 2012

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

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Angela (Oh She Glows) October 3, 2012

I can’t see why not! Enjoy

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Rachel October 8, 2012

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Kristin February 28, 2013

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

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