I present to you…
Healthy. Winter. Cozy. Comfort. Food.
For you.
And me.
And mah belly.
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.
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.
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Cozy Millet Bowl with Mushroom Gravy and Kale
Yield
2 servings
Prep time
Cook time
Total time
Feeling cozy? Snuggle up with this comforting bowl of vegan goodness. The dish feels rich without the heaviness that usually comes with traditional gravy.
Ingredients
- 1/2 cup uncooked millet (makes ~2 cups cooked)
- 1/2 tsp extra virgin olive oil
- 2 cups chopped sweet onion (1 medium onion)
- 3 garlic cloves, minced
- 4 cups sliced crimini mushrooms (300 grams)
- 1.5 tbsp minced fresh rosemary
- 2 tbsp nutritional yeast
- 1.5 tbsp low-sodium tamari (soy sauce)
- 1/2 tbsp cornstarch
- 1 & 1/4 cup vegetable broth
- 1 cup fresh chopped kale, stems removed
- Freshly ground black pepper & kosher salt, to taste
Directions
- Toast millet (optional): In a pot or skillet with a lid, toast the millet over medium heat, stirring frequently, until it starts popping. Be careful you don’t burn it. The goal here is a light toast. Remove from heat. Cook millet: Bring a medium-sized pot of 1 cup water, a pinch of salt, and 1/2 cup uncooked millet to a low boil. Reduce heat to low and cover with tight-fitting lid (with no air holes). Simmer for 15-20 minutes or so. Remove from heat and let sit for 5 minutes covered. Remove lid and fluff with fork. Set aside.
- Meanwhile, grab a large skillet and heat oil over medium heat. Add in chopped onions and garlic and sauté for about 5 minutes.
- Add the sliced mushrooms and sauté for about 12 minutes longer, stirring as necessary. Now stir in the rosemary, nutritional yeast, and tamari. Cook for a few minutes.
- In a small bowl, whisk together the broth and cornstarch until clumps are gone, and then stir into the mushroom mixture. Stir in kale. Cook for another 5-6 minutes or so, until slightly thickened. Portion millet into two bowls and serve the mushroom gravy on top.
Tip:
This mushroom gravy just screams comfort food. Check out this deliciousness…
Nutrition Information
(click to expand)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…
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.
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.
Oops yes I did mean broth! Fixing now…
Yum, looks so good! I think nutritional yeast and soy sauce are key to good gravy!
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!
YUM!!! I’m making this. I have millet and mushrooms in the house- how perfect :) Thanks for sharing xxx
This looks ridiculously good! I want mushroom gravy nooooow. Thanks for the cooking inspiration!
Looks and sounds wonderful. I never used millet before, I guess I have a new grain to try!
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!
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.
Oooh, you’re teasing! Can’t wait!! :)
comfort for me means just about anything with gravy…this sounds SO comforting!
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!
A delicious creation!
Have you been to all three Fresh locations?
Is there one you prefer over the others?
Thanks.
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.
Good advice…I think we will aim for a late lunch.
Can’t wait!
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!
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!
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
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!
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~
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!
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!
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.
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. :-)
Thank you Hailey! So glad to hear the muffins were a hit :)
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!!
Yes I think you can toast barley too :)
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! :-)
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
haha I can hear it now
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!
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!
I think it could be a bit tight for 4 people…it’s hard to say but we like to eat lots! ;)