Vegetable Millet Bake - dairy-free! Oil-free!

Prep Time
1 hour 30 minutes
Cook Time
1 hour
4 servings
  • 1 cup vegetable stock
  • 2 cups cooked barnyard/foxtail millet
  • 1/2 cup broccoli
  • 1/2 cup potato diced
  • 1 medium onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 1 tbsp fresh thyme leaves (or 1 tsp dried)
  • 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
  • 1/4 tsp crushed red chili flakes
  • 5 cups spinach leaves
  • 1 cup cashew cheese
  • 1 tsp fresh lemon zest
  • 1/4 tsp freshly ground black pepper
  • salt to taste
  • Steam the potato until cooked.
  • Preheat oven to 350 degrees F.
  • Dry roast the onion and garlic until translucent.
  • Add thyme, rosemary, red-pepper flakes, and spinach and sauté until just wilted.
  • Remove from heat.
  • Add the millet, cashew cheese, lemon zest, pepper, potato and broccoli to the spinach-onion mixture, along with vegetable stock and stir until well combined.
  • Pour the mixture into the prepared baking dish, and place in the oven.
  • Bake for 30 minutes, until set and edges are brown.
  • Let it cool slightly before slicing.
  • Serve warm or at room temperature (it’s also good cold).

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