INGREDIENTS
1 cup
uncooked millet (or quinoa for complete protein)
2 lb
fresh cremini mushrooms, sliced
4 cups
chopped sweet onion
4
garlic cloves, minced
7 1/2 cups
low-sodium vegetable broth (if using full-sodium reduce added salt below)
Salt & pepper, to taste (I used about 1.5 tsp kosher salt)
2 tbsp
vegan + GF Wizard’s Worchester sauce (or equivalent)
To garnish: toasted walnuts, fresh herbs, etc