| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Soups, Vegetarian, Vegetables | 6 | Servings |
INGREDIENTS
| 3 1/2 | c | Vegetable stock or bouillon |
| 1/2 | c | Millet |
| 1/2 | sm | Cauliflower cut into florets |
| 1 | md | Carrot; coarsely chopped |
| 1 | Celery rib, with leaves sliced | |
| 2 | Garlic cloves; minced | |
| 1/2 | ts | Dried rosemary |
| 1/2 | ts | Dried thyme |
| 1 | ts | Dried basil |
| 1/4 | ts | Freshly ground black pepper |
| 1 1/2 | c | Sliced mushrooms |
| 3 | Green onions, with tops finely chopped | |
| 2 | c | Soy milk |
| 3 | tb | Tamari |
| 2 | tb | Nutritional yeast flakes (Optional) |
INSTRUCTIONS
Put the stock and millet in a large pot. Bring to a simmer over medium heat, cover, and cook for 12 minutes. Stir in the cauliflower, carrot, celery, garlic, rosemary, thyme, basil, and pepper and return to a simmer. Cover and cook, stirring occasionally, until the vegetables are almost tender, about 8 minutes. Stir in the mushrooms and green onions, cover, and simmer until the mushrooms are tender, about 5 minutes. Stir in the soy milk, tamari, and yeast flakes, and bring just to a simmer. Serve immediately. Source: May All Be Fed - by John Robbins (including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias
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