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: BlacksGoingVegan.Com
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
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.
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.
In a large skillet over medium heat, place olive oil, onions and garlic. Saute for 5 minutes, stirring frequently.
Add the sliced mushrooms and saute for 10-12 minutes until soft, stirring regularly.
Stir in the rosemary, parsley, nutritional yeast, and Tamari. Cook for another 3-5 minutes.
In a small bowl, whisk together the broth and cornstarch until smooth and lump free. Add to the mushroom mixture and stir.
Stir in chopped kale leaves and cook for another 5-7 minutes until tender.
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/