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.
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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.
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
Hey Philipp,
Thank you so much, that means the world to me!
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 =)
This is so yummy!!! What a wonderful treat after a cool fall walk!
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.
Im happy you enjoyed it Nancy!
Hi, just wondering if you can sub the corn starch for arrowroot powder
I can’t see why not! Enjoy
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.
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…;-)))
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!!
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
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.
Just made this gravy and it is a-maze-ing. Love it. And so grateful for your recipes.
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!
Hey Jenn! Im sure any grain of your liking would work fine. Quinoa would be nice too. Let me know how it goes!
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!
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.
This turned out great but omg a little heavy on the rosemary . Am I reading it right.. 1 1/2 tbsp…way too much!!
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 :-)
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!
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 :)
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 :)
Made this on Thursday night and we all loved it. (toddler included) Thanks so much!
Just made this – truly as delish as it looks!! Thanks for the great recipe!! :)