The Spartan way of life that this recipe is named for was simple. The Spartans had a disciplined and decisive attitude about themselves and life — a good model for those that have adopted a vegan lifestyle. This dish is both hearty and satisfying and will grant you a taste of the Mediterranean right in your very own kitchen.

Mediterranean Millet [Vegan]





Cooking Time



  • 1¼ cups millet (250 g)
  • 3½ cups non-carbonated mineral
  • water (850 mL)
  • Iodized sea salt
  • 1 onion
  • 1 zucchini
  • ½ eggplant
  • 1 carrot
  • Approx. 4 tablespoons olive oil
  • 1/3 cup tomato paste (80 g)
  • 2 teaspoons oregano
  • Freshly ground black pepper
  • 1/3 cup Sango Radish Sprouts (30 g) (or alfalfa sprouts)
  • 1/3 cup roasted hazelnuts (40 g)


  1. Place millet, mineral water, and ½ teaspoon salt in a small saucepan.
  2. Bring to a boil and allow to cook over medium heat approx. 22 minutes, stirring occasionally.
  3. Peel and finely chop the onion.
  4. Wash the zucchini and eggplant and cut into small cubes.
  5. Peel the carrot, cut it lengthwise, and slice.
  6. Heat 3 tablespoons olive oil in a skillet and sauté vegetables for five minutes.
  7. Add the tomato paste and oregano, and cook for approximately one minute while stirring.
  8. Season with salt and pepper.
  9. Mix in the millet and add salt and pepper once more.
  10. Wash the sprouts and allow them to drain.
  11. Coarsely chop the hazelnuts.
  12. Serve this Spartan dish on wooden plates and top with hazelnuts, sprouts, and a liberal drizzle of olive oil.

Nutritional Information

Per Serving: Calories: 970 | Carbs: 118 g | Fat: 46 g | Protein: 23 g | Sodium: 61 mg | Sugar: 16 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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