This vegan Millet Grits with mushrooms recipe makes for a hearty meatless meal. Creamy grits and savory mushrooms are a delicious gluten-free, dairy-free, and corn-free option for breakfast, lunch, or dinner.
Adding a variety of gluten-free grains to your repertoire can open up even more meal possibilities.
Millet, like quinoa or rice, makes for great savory bowls and even grain salads. This recipe utilizes millet for corn-like grits.
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What is millet?
Millet is a naturally gluten-free cereal grain. Like sorghum, it is high in protein, fiber, and other nutrients. Its versatility makes it a great staple for a gluten-free pantry.
Ingredients and substitutions
Here are a few quick notes about the main ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Hulled millet or millet grits - You can buy hulled millet or millet that has already been processed into grits. This also works great as a corn-free alternative to polenta.
Vegan butter and olive oil - Dairy-free butter is used to add flavor and more creaminess. Olive oil is used for the mushrooms. You can omit the vegan butter or use olive oil in its place.
Unsweetened almond milk - Any neutral plant-based milk will work. I would recommend avoiding dairy-free milk that has a stronger flavor.
Nutritional yeast - This inactive dry yeast adds a cheesy, nutty flavor.
Baby Bella mushrooms - I like using baby bella mushrooms but any variety will work.
Tamari (gluten-free soy sauce) - This type of Japanese soy sauce adds a great umami flavor to the mushrooms.
Smoked paprika, garlic powder, maple syrup - These spices and sweetener are combined with the tamari to make a delicious savory sauce.
Step-by-step instructions
There are two different ways to make grits or porridge from millet. Using millet grits takes one less step, but hulled millet is more widely accessible.
If using hulled millet, process in a food processor on high for a minute. Place millet, water, almond milk, oil, and salt in a medium saucepan.
Step 1: Bring mixture to a boil. Reduce heat and whisk in nutritional yeast and garlic powder. Cover and simmer for 20 minutes.
Step 2: Stir in butter and lemon juice, remove from heat.
Step 3: Heat 2 tablespoons oil in a medium frying pan. Add mushrooms and cook over medium heat. After a few minutes, add the remaining ingredients.
Step 4: Cook on medium-low, stirring occasionally until mushrooms have reduced. Divide cooked millet into four bowls. Top with mushrooms and remaining liquid and serve warm.
Serving suggestions
This vegan millet recipe is great on its own, but add a side salad or soup and make it a full meal! Serve these grits alongside main dishes like seared scallops, chicken, or shrimp. (Here's a great guide on how to peel and devein shrimp!)
Side dishes like kiwi salad, roasted sweet potato salad, or roasted fennel and tomato soup would be delicious!
FAQs
Millet grits are whole-grain millet that have been cracked into smaller pieces. If you don't have millet grits, you can easily process your hulled millet in a food processor or high-speed blender for the same effect.
Grits are simple and delicious. For those who can eat corn, these grit cakes are a perfect way to utilize leftover grits!
More whole-grain recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Millet Grits with Mushrooms
Equipment
Ingredients
Millet Grits
- 1 cup (195g) dry hulled millet or millet grits
- 2 cups water
- 1 ¼ cups (10oz) unsweetened almond milk
- 2 tablespoons olive oil
- ¾ teaspoon salt
- ¼ teaspoon garlic powder
- 2 tablespoons nutritional yeast
- 2 tablespoons vegan butter
- 1 teaspoon fresh lemon juice
Mushrooms
- 16 oz baby bella mushrooms halved and quartered
- 2 tablespoons olive oil
- 2 teaspoons tamari gluten-free soy sauce
- 1 teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon maple syrup
Instructions
- If using hulled millet, process in a food processor on high for a minute. If using millet grits, omit this step.
- Place millet, water, almond milk, oil, and salt in a medium saucepan. Bring mixture to a boil.
- Reduce heat and whisk in nutritional yeast and garlic powder. Cover and simmer for 20 minutes.Once millet grits are cooked, remove from heat and stir in butter and lemon juice. Add an extra couple tablespoons of almond milk at a time for a creamier mixture, if desired.
- While millet is cooking, heat 2 tablespoons oil in a medium frying pan. Add mushrooms and cook over medium heat. After a few minutes, add remaining ingredients. Cook on medium-low, stirring occasionally, until mushrooms have reduced.
- Divide cooked millet grits into four bowls. Top with mushrooms and remaining liquid. Serve warm.
Steve
This is one of my favorite meals! I make it about once a week and then have it 2 other times as leftovers. I saute the mushrooms fresh every time and reheat the grits on the stove. I don't think I'll tire of it. I add 3 or 4 times as much garlic powser to the grits, but that's the only change.
I use shitake mushrooms and let them cook on one side in just the oil without stirring them for about 3 minutes until they're browned on one side, and then add the smoked paprika, soy sauce, and maple syrup, then stir them for another 30 seconds or so and they turn out amazing. I use enough EVOO that I get a little bit of sauce in the end with the mushrooms. Thanks so much for this!
Tessa
That is awesome! Thank you, Steve!
Liz
Oooh this looks so great! I can’t believe it’s gluten free, dairy free and corn free.
Ein Dekoherzal in Bergen
KANN MIR GAR NICHT VORSTELLEN WIE DAS SCHMECKT
ABER ICH WERDE ES GERNE NACH KOCHEN;;;;
WÜNSCHE NOCH EINEN SCHÖNEN ABEND
BIS BALD DIE BIRGIT AUS TIROL
Tessa
Thank you!