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.
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
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.
~~~
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.
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.
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!!
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. :)
Sounds yummy. When do you add in the vegetable broth. I don’t think you mentioned it. Thanks!
Mushrooms are yummy. I’ve never tried millet before! Love the idea of a big bowl of goodness :)
I am so making this tomorrow but swapping out the millet for buckwheat. Thanks for the inspiration….love the rosemary and kale touch. YUMMMMMMMMMMMMMMMMMM
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!
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.
That’s what I call a perfect meal! Thank you so much for posting!
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.
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!
I’ve never cooked millet… I think I will give it s try with this recipe. That gravy looks killer.
YUM! You’re right-that gravy looks crazy good all on it’s own!! Can’t wait for dinner!
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!
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!
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!!!
glad to hear that Amalie!
This looks so good, and it’s summer here! It’s on the menu for next week. Thanks.
Yum! Totally made the gravy and poured it over rice and tofu. SO comforting.
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
Hey Jill, it says what to do with it in step 4 :)
This looks so delicious! Definitely looks like comfort food.