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.
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! :)
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 :)
I love mushrooom gravy so much, I made yesterday some ravioli and covered them in mushroom gravy! Delicious!
I love mushrooms, gonna have to make this soon!
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. :)
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!
I definitely need to work mushrooms into my diet more. They’re so hearty and make the perfect meat substitute!
This looks delicious. Do you have a recommendation for a substitute for cornstarch? Thanks!
arrowroot can substitute…
Yup arrowroot or flour will do.
Annnnnnd, I could eat this every day!! YUM! How amazing is this dish with the gravy??? OMG!
xxoo
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! ;)
Is millet gluten-free?
Yes it is :)
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!
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 )
Is there a substitute for nutritional yeast if I don’t have any on hand?
Thanks,
Lisa
Not that I know of. It might still taste fine without it though!
Oh you had me at mushroom gravy. I am a total mushroom fan and this looks like the ultimate comfort meal!
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!
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. :)
Bowl Meals > Plate Meals
If it can be eaten with a spoon, my odds of liking it double.
Mushrooms !
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.