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.
Angela,
Never before have I commented on a recipe, but you have provoked me to do so! I made this last night and was beyond happy and satisfied. I am slowly turning veganish and your blog is incredibly helpful. I tell lots of people about it. Thanks for putting yourself and your creations out there for us to benefit.
Hi Amy, Well thank you for the lovely comment! Im so happy you enjoyed it.
I remember a year ago, I made this pretty much every single day (I wish I was exaggerating). I stumbled across the recipe again today, and I made it – amazing! Has to be one of my top Oh She Glows recipes (and that is saying something).
Made it for dinner tonight – Delish!
Made some gluten free sweet potato biscuits to go with this gravy… Oh baby, I highly recommend it
this is DELICIOUS!! just a wonderfully rich and tasty dish – so good i would serve to company. (unlike most people who only say it looks good, i actually made it.)
i substituted quinoa for millet and used leeks instead of onions. the gravy is thick and creamy and the mushrooms and seasonings are just perfect.
thank you for this one!! it’s a keeper.
Oh dear! I was so very excited about this recipe and after a long tiring day thought it would be lovely to cook this up. But because I am a single lady, I halved the recipe. So instead of 1/2 tbsp of cornstarch, I wrote down 1/4 tbsp cornstarch. Fast forward and I’m about to mix the vegetable broth and cornstarch and I read 1/4 CUP. And my tired little self didn’t even think that might be too much, threw it in the pan only to realise this jelly mushroom monster forming! Taste wise it was absolutely delicious but texture was dreadful, I’m so silly! I will make this again sometime soon and will get it right hopefully! :)
Hi Angela, I just came across your website today. It’s fabulous!!! I’m excited about all the recipes, immediately I tried the millet bowl. Didn’t have Millet so I used Polenta, we had Kale last night so I subbed Asparagus. My son and I are new Vegan converts, he practically licked the plate! Thanks
Hi Angela – just wanted to let you know that I made this tonight and we loved it. My hubby loves mushrooms and onions, and said that the gravy was what really made it. I didn’t have any millet, so I used a grain mix that was really good. I do want to try millet and will definitely be making this again. Thanks for your great blog!
I am new to the vegetarian/vegan world. It’s funny how I am all for ziplining or bungy jumping but when it comes to trying soy milk or tofu, I get a little scared. I am trying new things each week and I love your blog because it is helping me ease into this new world with one or two new ingredients each week. I tried this recipe last night and had no idea what “nutritional yeast” was. I googled it and found it at my local health food store. Who knew you could get a creamy taste like that without using any kind of dairy or cheese! This recipe is amazing and it hit the spot! Thanks again for a great blog and recipes!
Hi Cindy, So glad you enjoyed it!
I just started looking through your recipes a couple days ago and so far I have literally spent hours and have found countless recipes that I NEED to make! The battered tofu, tomato coconut soup, roasted tomato pesto, etc. etc. etc. I have a list….
Anyway I also wanted to share that last thanksgiving instead of buying vegetable broth to make my gravy I got a can of mushroom broth. Personally, I don’t like the texture of mushrooms so I never cook them, but the flavor it brought to the gravy was so much nicer than the vegetable broth gravy I was used to making.
Thank you Nicole! That makes me so happy to hear. :)
I decided to change this one up a bit. I added Marsala wine instead of the tamari.. Be still my Italian heart! Took it from divine it sublime! :)
This was SO delicious, I was hoping to have leftovers for lunch but my carnivorous boyfriend devoured them! Thank you so much for all your amazing recipes. I only discovered your site last Sunday, and since then I have made your Lightened Up Tahini Dressing, Rainbow Cabbage Salad, Chocolate Macaroons, Hummus, Cucumber and Roasted Spiced Chickpea Salad, and now this. Every single recipe has been so delicious and so easy to put together. You’ve really given my 21 day vegan, gluten free cleanse a new lease on life, and some fabulous go tos and healthy eating habits to stick with after the 21 days is up (9 days to go). Thank you so much for sharing your talent with the world, you’re a legend! xo
Thank you so much Angela, I’m so happy to hear it’s going so well! Congrats :)
Could you omit the nutritional yeast here? I understand its necessary for certain recipes, but I have been told to avoid yeast products because I have too much candida yeast in my system naturally. I’m new (by days) to the vegan diet and I want to do it right. I think a “need to know” blog post would be very useful. Things that non vegan or new vegans should be aware of (such as iron. I just learned spinach can block iron absorption and should actually be avoided when eating other iron rich food at the same time. Who knew?!) tips for meal planning. Your experience. Cooking a vegan dinner menu when you live with a ton of carnivores! (The hubs and kids will revolt if I try and make them eat vegan. I think they would TOLERATE a cut in volume of meat in their diet but definitely not cut it out entirely or take their cheese and milk.) anyways just a gentle and hopeful suggestion. Please? And again, can you omit the yeast in this recipe or is there a suggestion for replacement?
Hey Mikki, I haven’t tried the gravy without the nutritional yeast, so I can’t say for sure. I would expect it would still taste decent though! Let me know if you try it out.
i made it without the nutritional yeast and it was delicious!
I have made this a few times and it is so delicious! Can’t wait to make it again now that the weather is getting cool.
I made this with quinoa instead and it turned out fantastic! I think it’s for more like 2 people because I ate it for lunch and dinner. All gone! My organic options are limited so I had to use regular yeast. Is that bad? I drive out of town and sock up on organics at the whole food store sometimes though.
this came out so good! i used a variety of mushrooms (cremini, oyster, shitake) and it came out great! it would be a great thanksgiving dish.
Oh my! I just made this today and it is so delicious! It’s very filling. Lisa, to serve 4 you need to double the recipe. Thanks!
Hi! GREAT lentil balls recipe! My grandmother was Danish, and her pride and joy were her Frikerdeller (Danish Meat Balls.). I’ve been dying to find a new recipe to do her proud – and this looks to be it. Mushroom gravy and everything! (Who needs lingonberries when you have cranberry-pear…altho I do have a jar of lingonberry on my shelf…)
One question, please: what would you substitute for any soy in the gravy – like the soy sauce you mentioned, please?
Manythanks and cheers,
Suze
Hi Suze, I would try subbing coconut aminos for the soy. Enjoy!
My bf and I just made this. IT IS SOOOO GOOD. We couldn’t find millet so we used quinoa instead. We usually don’t follow recipes but actually measured this out. Angela we will be trying more of your recipes this week!
This looks amazing! Im going right now to store do get the stuff! Ive never been dissapointed once, Im sure it will be great!