Ingredients
- 3 1/2 cups Vegetable stock or bouillon
- 1/2 cup Millet
- 1/2 small Cauliflower cut into florets
- 1 medium Carrot, coarsely chopped
- 1 Celery rib, with leaves sliced
- 2 Garlic cloves, minced
- 1/2 teaspoon Dried rosemary
- 1/2 teaspoon Dried thyme
- 1 teaspoon Dried basil
- 1/4 teaspoon Freshly ground black pepper
- 1 1/2 cups Sliced mushrooms
- 3 Green onions, with tops finely chopped
- 2 cups Soy milk
- 3 tablespoons Tamari
- 2 tablespoons Nutritional yeast flakes (Optional)
Make it step by step
- Put the stock and millet in a large pot. Bring to a simmer over medium heat, cover, and cook for 12 minutes.
- Stir in the cauliflower, carrot, celery, garlic, rosemary, thyme, basil, and pepper and return to a simmer. Cover and cook, stirring occasionally, until the vegetables are almost tender, about 8 minutes.
- Stir in the mushrooms and green onions, cover, and simmer until the mushrooms are tender, about 5 minutes.
- Stir in the soy milk, tamari, and yeast flakes, and bring just to a simmer.
- Serve immediately.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.