Granted, “vegetable millet casserole” might not sound too appealing at first. But as we all know: Don’t judge a book by its cover – or in this case don’t judge a dish by its name. Because not only is this casserole tastier than it sounds, but also full of essential nutrients and it’s fairly easy to make.
And yes, peas and carrots might not be everyone’s favorite, but that isn’t a problem. Simply substitute them by your favorite veggies. How about a Mediterranean casserole, inspired by this quinoa salad with zucchini, bell pepper, pine nuts and mint? The possibilities are endless. What’s indispensable however, is the silken tofu, which replaces eggs, that are typically used to thicken those kind of casseroles. Due to its thickening potency when baking/ heating, I used silken tofu for my insanely delicious Crème Brûlée already. So it’s the perfect egg substitute, while at same time being a great source of healthy protein.
You can top this casserole – literally – with some vegan parmesan. Admittedly, this one doesn’t melt as cheese would, but it makes up for the nutty salty taste only parmesan gives (which, technically speaking, isn’t even vegetarian since it’s made with calf rennet – yap, I didn’t know until recently either).
I love eating this casserole as is or with this delicious avocado herb dip.
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.
- 1-2 shallots, finely diced
- 2 carrots, diced
- 1 3/4 cups millet (200 g)
- 2 cups peas (300 g)
- 1 cup vegetable stock (250 ml)
- 2 tsp thyme, dried
- 2 tsp rosemary, dried
- 200 g silken tofu
- salt & pepper to taste
- chili, paprika, turmeric, ... (optional)
- 1 cup cashews (150 g)
- 1/2 cup nutritional yeast (25 g)
- 1/2 tsp salt
- a pinch of garlic powder
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Add shallots to a big pot with some oil and sauté for a minute or so. Add carrots and steam for a few minutes.
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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.
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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.
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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.
I hope you love this recipe – please let me know in the comment section below! If you make this casserole, make sure to take a photo and share it on my Facebook page or on Instagram, using the hashtag #minamadefood. Oh and don’t forget to tag me (@thisisminamade) so that I can see your creations!
