This vegan vegetable millet casserole is tasty, hearty and healthy. You can replace the veggies with the ones you like or have on hand at that time.
Add shallots to a big pot with some oil and sauté for a minute or so. Add carrots and steam for a few minutes.
Rinse millet under cold running water and drain. Add to the carrots, together with peas, veggie stock and herbs. Bring to a boil, cover and let simmer for 10 minutes.
Preheat the oven to 400 °F (200 °C).
Remove the pot from the stove, fold in silken tofu and season with a good amount of salt & pepper. Add the veggie millet mixture to a casserole dish and bake for about 15 minutes.
To make parmesan, add all the ingredients to a blender and grind into "flour".
Sprinkle casserole with nut parmesan and other spices like chili, paprika etc., if you like, and serve warm.