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The Single Vegan by Leah Leneman


2 servings



MacGourmet downloadMillet and Vegetable Stew. To import, drag image to your MacGourmet recipe box.

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Design: Luka Cvrk, Solucija.com

Millet and Vegetable Stew


  • ½ cup uncooked millet
  • 1 cup water
  • teaspoon sea salt
  • 2 ounces onion
  • 3 teaspoons vegetable oil
  • 1 small potato
  • 1 small carrot
  • 4 ounces brussels sprouts
  • 1 teaspoon miso
  • ½ teaspoon dried sage


Cover the millet with approximately three times its quantity in water (the exact amount really doesn't matter; you can always add a little extra at the end if necessary); add a pinch of salt. Cover, bring to the boil, the lower heat and simmer until the water is absorbed and the millet is tender (20-30 minutes). Meanwhile, chop the onion and saute it in the oil in a frying pan or wok for 2-3 minutes. Dice the potato finely and add it to the pan; stir-fry for 3-4 minutes longer. Add two tablespoons water to the pan, cover it, and leave to simer over a gentle heat for 5-7 minutes, checking to make sure the water doesn't dry out (add a little more if necessary). Dice the carrot finely. Chop the brussels sprouts. Add them to the pan along with another tablespoon of water. Cook, covered, for about 5 minutes longer, or until the vegetables are crisp-tender. When the millet is cooked remove it from the heat and stir in the miso and sage immediately. Then add the vegetables and mix in thoroughly.


millet onion potato carrot brussels sprouts miso sage