Cauliflower, Mushroom & Millet Bake
Millet is a nutty and nutritious wholegrain that deserves to be eaten more widely - this creamy bake is a good introduction. It's not difficult to make, but there are a few stages to get ready before you assemble the bake. However,a lot of the preparation can be done while the millet is cooking.
Photo courtesy of http://flavourphotos.com/
180g/6.5 oz dried millet
500ml/17fl oz hot water with 1 tsp vegan bouillon powder or half a vegan stock cube (use gluten-free stock if appropriate)
1 large cauliflower chopped into florets (leaves can be put aside for soup stock)
1 medium onion
2 cloves garlic
330g/12oz field mushrooms, chopped or broken into pieces
10g/1/3 oz dried porcini mushrooms, soaked in boiling water to cover
1 tsp dried basil
½ tsp fresh black pepper
1 cup nutritional yeast flakes
Porcini mushroom soaking water made up to 200ml/7fl oz with cold water
4 tbsp tahini (sesame seed paste)
Pinch of black pepper
2 tsp light miso (optional)
To serve: ½tsp paprika 1 tbsp chopped parsley
1. In a heavy-bottomed saucepan, dry roast millet for 2-3 minutes, stirring continuously to prevent it catching and burning.
2. Add hot stock gradually – it will spit, so stand well back!
3. Turn heat down, cover and simmer for 30 minutes, or until grains are cooked and fluffy. Stir occasionally. Remove from heat and set aside, but keep warm.
4. If millet has cooked but is still a bit wet, turn up the heat, remove lid and cook on high until any excess liquid has evaporated – stirring occasionally. Set aside, as above.
5. Meanwhile, preheat oven to 180°C/350ºF/Gas Mark 4.
6. Steam cauli pieces for about 5 minutes. Remove from heat and set aside.
7. Sauté onion, mushroom and garlic in a large frying pan or wok until onion has softened.
8. Drain porcini mushrooms, keeping the stock. Chop porcinis into very small pieces with scissors and add to the mushroom/onion mixture.
9. In a small saucepan, whisk sauce ingredients until dissolved. Warm gently until just before boiling point. Keep warm.
10. In the wok or frying pan, mix mushroom/onion mixture with the steamed cauli pieces and millet. Mix together well.
11. Place this mixture into a casserole or other oven-proof dish. Pour the sauce evenly over the vegetable and millet mixture. Sprinkle with paprika and chopped parsley.
12. Bake in oven for 20 minutes, or until top is starting to crisp.
13. Serve with a large mixed salad or another vegetable dish, eg steamed carrots or shredded cabbage.
Give us your email address and we'll deliver delicious animal free recipes straight to your inbox each week.
What originally started life as the VVF’s subscription-based vegetarian recipe club, has become a bound, colourful introduction to vegetarian & vegan nutrition, with an emphasis on getting your essential vits through veggies.
Can't find what you're looking for? Ask Jane, our vegan guru!
Do you have a wonderful vegetarian recipe idea?
Got a veggie cookery quandary or vegan dietary dilemma that's not answered here?
Want to know more about vegan nutrition?
Want to find out more about going veggie?
Jane@vegetarian.org.uk or call 0117 9705190.