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.

4.9 from 20 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.

Nutrition Information

Calories 355 calories | Total Fat 4 grams
Fiber 11 grams | Protein 16 grams
* Nutrition data is approximate and is for informational purposes only.

Tips:

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

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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{ 32 comments… read them below or add one }

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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
Recipe Rating:

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
Recipe Rating:

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
Recipe Rating:

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
Recipe Rating:

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
Recipe Rating:

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
Recipe Rating:

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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Tammy June 8, 2018 at 5:49 pm

This was so flavorful. It’s summer here but I had millet, kale and mushrooms to use up. Only thing I tweaked was I used mushroom broth instead of veggie broth. It was delish. This is going in the keep file for sure. Thank you!

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Tracy July 29, 2018 at 7:58 pm
Recipe Rating:

Hi Angela,

I like others am still making this wonderful dish. Tonight I made it with spinach instead of kale put it over quinoa instead of millet and it was great. It really hits the spot. Thank you for the recipe.

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Angela (Oh She Glows) August 2, 2018 at 10:49 am

Hey Tracy, thank you! I love how you’re mixing up the ingredients too—it’s such a versatile recipe. And that gravy, oh man. I could eat it with a spoon. Thanks again!

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