Millet and Mushroom Loaf (Vegan, Gluten & Wheat Free)

Inspired by Cranks, Millet & Vegetable Gratinee but this is Vegan, gluten and wheat free and can be made with no addd fat)

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Millet and Mushroom Loaf (Vegan, Gluten & Wheat Free)

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4 oz Millet
500ml / 1 pt vegetable stock
1 tbsp sunflower oil
2 leeks
4 stalks of celery
1 large carrot
8 oz mushroom
1 sweet potato
1 tsp sage
1 tbsp tarragon
1 tsp parsley
1 lemon, zest and juice

Dry-roast the millet briefly in a heavy-bottomed pan until there is a slightly toasted smell to it, add enough water to cover it and add pinch of sea salt.
Cover and bring to a boil.
Simmer over a medium heat for 30-35 minutes. Drain, run some cold water through it and set it to one side.

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Chop the leeks, carrot, potato and celery finely.
Sauté them in the oil until they soften and start to brown.

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Slice the mushrooms and saute them separately so they can take on a nice brown colour.

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Add in the lemon and herbs.

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Blitz the millet and and the vegetables together to make a softish dough.

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Taste and adjust seasoning.

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Line a loaf tin with parchment paper and spray or brush with a little oil. Fill the tins.

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Bake at 350 for about 20 minutes or put in microwave for about 2 minutes.

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Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.
email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
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7 thoughts on “Millet and Mushroom Loaf (Vegan, Gluten & Wheat Free)

    • Yes it is very tasty and it is all vegetables and grains. Is it common in England? Well no, not really. This is an adaptation of a ‘Cranks’ recipe, they were a company that started in the 1970’s (I think – don’t quote me there) and made vegetarian wholefoods, they were quite trendy. So there would have been lots of people (of a certain age) here who would have heard of them.
      I’ve made the recipe Vegan and gluten free but it is still hugely flavourful, would definitely give a meatloaf a run for it’s money.

      😀

    • Yes, perfect for packing in a lunch box, or in a paper bag even. It is a nice sturdy slice (al long as you don’t sit on it) and as it is Vegan there is less to go wrong (microbiologically 🙂 )

      You never know, one day you might have a reason to visit Blighty and, there, you have an invite already!

      Let me know how you get on, I hope you love it as much as we have.

  1. Pingback: National Vegetarian Week | scarletrosita

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