Millet and Kale with Baby Bella Mushroom Gravy
 
Prep Time
Cook Time
Total Time
 
This high protein dish really satisfies with top notch taste and nutrition. Easy to make in less than an hour, with a delicious "meaty" flavor that's sure to please.
Created by:
Recipe Type: Entree
Cuisine: Vegan
Number Servings: 2
What You Need
  • ½ cup uncooked millet
  • 1-1/4 cups water
  • pinch of Kosher salt
  • 2 cups sweet onion, chopped
  • 3 cloves garlic, minced
  • 4 cups baby bella mushrooms, sliced (or white mushrooms)
  • 1-1/2 Tablespoons fresh rosemary leaves, minced
  • 1 teaspoon olive oil
  • 2 Tablespoons nutritional yeast
  • 2 Tablespoons parsley leaves
  • 1-1/2 Tablespoons low sodium Tamari
  • 2 teaspoons corn starch
  • 1-1/4 cups vegetable broth or two vegetable bouillon cubes dissolved in water
  • 2 cups fresh chopped kale leaves, stems removed
  • Kosher salt and fresh ground black pepper to taste
How to Do It
  1. In a medium sized saucepan, lightly brown millet over medium heat, stirring frequently to prevent scorching. You want your millet to be a nice light brown all over.
  2. Add 1-1/4 cups water, and simmer over low heat for 20 minutes. Turn heat off and let pan sit, covered, while you prepare the rest of the dish.
  3. In a large skillet over medium heat, place olive oil, onions and garlic. Saute for 5 minutes, stirring frequently.
  4. Add the sliced mushrooms and saute for 10-12 minutes until soft, stirring regularly.
  5. Stir in the rosemary, parsley, nutritional yeast, and Tamari. Cook for another 3-5 minutes.
  6. In a small bowl, whisk together the broth and cornstarch until smooth and lump free. Add to the mushroom mixture and stir.
  7. Stir in chopped kale leaves and cook for another 5-7 minutes until tender.
  8. Divide the millet into two bowls, then top with the mushroom gravy mixture. Serve.
Recipe by Blacks Going Vegan! at https://blacksgoingvegan.com/millet-and-kale-with-mushroom-gravy/