Cauliflower, Mushroom & Millet Bake

 Vegan

 
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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/

Serves: 
4-6
Time: 
60 minutes, including baking time
Diabetic friendly
Reduced fat
Reduced sugar
Ingredients: 

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

Sauce:
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

Method: 

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.

Your rating: None Average: 3.6 (7 votes)

Comments

Serves 4-6

4

Again, this sounds really tasty,but as a vegan cooking only for myself, I don't want to have to buy ingredients to serve 4 to 6 people. Please, more recipes for vegans cooking for one, or two at the most! Still any recipes are better than none at all!

Step 9 says "whisk sauce

2

Step 9 says "whisk sauce ingredients" but it doesn't state what the sauce ingredients are? I really fancy this recipe but its very confusing.

Sauce sorted!

Hi, sorry about confusion. The sauce ingredients were in there but mixed up with the rest of the recipe - whoever added this recipe forgot to hit the space button for a new line, I think! All sorted now, apologies but thanks for alerting us about this typo.  

What a great idea! I wanted a

4

What a great idea! I wanted a recipe with cauliflower in as it so cheap in the shops at the moment, unlike a lot of other vegetables. What a thrifty meal! I’ll be sending this recipe to my son who’s at uni- it’s a real money saving meal!

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