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Eggplant and Mushroom Sauté With Herbed Toasted Millet [Vegan, Gluten-Free]

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Millet, mushrooms, and eggplant are sautéed with just the right sprinkle of herbs in this comforting and filling dish.

Eggplant and Mushroom Saute With Herbed Toasted Millet [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan






For the Millet:

  • 1 cup millet
  • 2 1/4 cups vegan vegetable broth
  • Sea salt, as needed
  • 1/4 cup chopped fresh mint
  • 1 teaspoon chopped fresh thyme

For the Eggplant and Mushroom Sauté:

  • 1 tablespoon olive oil or coconut oil
  • 1 small red onion, diced
  • 1/3 cup raw cashews
  • 2 garlic cloves, minced
  • 1 teaspoon sesame seeds
  • 1 1/2 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon cinnamon
  • 1 eggplant, diced
  • 8 ounces sliced mushrooms
  • Sea salt and black pepper, to taste


For the Millet:

  1. In a pan set over medium heat, add the dry millet. Gently stir it until it becomes fragrant and starts to toast.
  2. When most of the grains have been gently toasted, add the veggie broth and a small pinch of sea salt. Raise the heat to high.
  3. Once the veggie broth comes to a boil, reduce the heat to a simmer and cover the pot. Cook for 15-20 minutes covered, until all of the veggie broth has been absorbed and the millet is cooked through.
  4. When ready, remove the millet from the heat and let it rest a few minutes before fluffing it with a fork. Gently fold in the chopped herbs. Serve alongside the eggplant and mushroom saute.

For the Eggplant and Mushroom Sauté:

  1. Heat the oil in a large skillet set over medium heat. Add the onions, cashews, and a small pinch of salt, and cook until the onions are translucent and the cashews are starting turn golden brown.
  2. Add the garlic, sesame seeds, spices, and black pepper and cook for 1-2 minutes, until the spices are very fragrant. Add the eggplant and mushrooms along with another pinch of salt.
  3. Cook the mixture, stirring occasionally, until the eggplant has softened and cooked through. Taste the mixture and adjust with more spices or salt as necessary. Serve alongside the herbed toasted millet.





It is my personal journey to not only share what I eat as a vegan but to portray the vegan diet as one of inclusion, not exclusion. When I’m not photographing food and developing recipes for Sweet Miscellany, I’m working towards becoming a holistic health coach and yoga instructor and exploring my hometown of Houston, Texas.



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