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)

Screen shot 2013-02-06 at 23.05.52

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


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.


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.

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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.


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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.
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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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