Inspired by Cranks, Millet & Vegetable Gratinee but this is Vegan, gluten and wheat free and can be made with no addd fat)
Millet and Mushroom Loaf (Vegan, Gluten & Wheat Free)
4 oz Millet
500ml / 1 pt vegetable stock
1 tbsp sunflower oil
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.
Chop the leeks, carrot, potato and celery finely.
Sauté them in the oil until they soften and start to brown.
Slice the mushrooms and saute them separately so they can take on a nice brown colour.
Add in the lemon and herbs.
Blitz the millet and and the vegetables together to make a softish dough.
Taste and adjust seasoning.
Line a loaf tin with parchment paper and spray or brush with a little oil. Fill the tins.
Bake at 350 for about 20 minutes or put in microwave for about 2 minutes.
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!)
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