After an incredibly long and hot summer here in Ontario, it finally feels like fall out there. It’s time for slippers, hot coffee, and cozy meals. This mushroom millet bowl is one of my favourite healthy “comfort” foods for colder weather. It’s so easy to throw together and it feels like being wrapped in a big blanket, without the usual sluggishness that comes with a lot of comfort foods.
This rich mushroom gravy is incredibly decadent-tasting, yet good-for-you with virtually no added fats. Mushrooms and kale are nutritional powerhouses, so you get a hefty dose of nutrition to go along with it. Mushrooms are rich in B vitamins, selenium, vitamin D, copper, potassium, and zinc and are a great support for the immune system1. Kale is high in vitamins A, K, C, manganese, fibre, iron, copper, and more, making this comfort food one you can feel good about.
Vegan mushroom gravy and kale millet bowl
Feeling cozy? Snuggle up with this comforting bowl of vegan goodness. The dish feels rich without the heaviness that usually comes with traditional gravy.
½ cup uncooked millet (makes ~2 cups cooked)
½ tsp extra virgin olive oil
2 cups chopped sweet onion (1 medium onion)
3 garlic cloves, minced
4 cups sliced crimini mushrooms (300 grams)
1½ tbsp minced fresh rosemary
2 tbsp nutritional yeast
1½ tbsp low-sodium tamari
½ tbsp cornstarch
1¼ cup vegetable broth
1 cup fresh chopped kale, stems removed
Freshly ground black pepper and kosher salt, to taste
1. Toast millet. 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.
2. 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 lid. Simmer for 15 minutes or so. Remove from heat and let sit for 5 minutes covered. Remove lid and fluff with fork. Set aside.
3. Meanwhile, grab a large skillet and heat oil over medium heat. Add in chopped onions and garlic and sauté for about 5 minutes.
4. 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.
5. 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.
Yield: 2 servings
What’s your favourite comfort food?
Angela Liddon is the creator of Oh She Glows — an inspiring, healthy vegan recipe website — and one of Chatelaine‘s Women of the Year 2011. Angela’s passion for healthy vegan food is contagious and she’s eager to show others that vegan (and often gluten-free) food can blow your taste buds away.