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Savoury Millet Porridge with Vegetables
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Savoury Millet Porridge with Vegetables

Savoury millet porridge with carrot, courgette, bell pepper and spinach, finished with nutritional yeast, lemon and toasted pumpkin seeds – vegan, gluten-free and made without stock.

  • 30 min
  • 457 kcal / serving
  • easy
  • vegan
Protein
15.8 g
Fat
18.1 g
Carbs
53.2 g

Allergens: none of the 14 major allergens in the ingredients (to the best of my knowledge)

Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.

Ingredients

2 servings

  • 120 g gluten-free millet
  • 1 small onion
  • 1 garlic clove
  • 1 carrot
  • 1 small courgette
  • 1/2 red bell pepper
  • 1 tbsp olive oil
  • 1 tbsp tomato purée
  • 400 ml water
  • 1/2 tsp salt
  • 1/2 tsp sweet paprika
  • 1/2 tsp dried thyme
  • 50 g baby spinach
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice, freshly squeezed
  • 2 tbsp pumpkin seeds
  • 1/4 bunch flat-leaf parsley, chopped
  • 1 tbsp olive oil (for drizzling)
  • Pepper

Method

  1. For a reliably gluten-free breakfast, buy millet labelled gluten-free. Rinse the millet thoroughly in a sieve with hot water to remove its bitter notes.
  2. Finely dice the onion and garlic. Cut the carrot, courgette and bell pepper into small cubes (about 1 cm).
  3. Heat 1 tbsp oil in a saucepan. Sauté the onion, garlic and carrot for 3 minutes, add the bell pepper and courgette and cook for another 2 minutes. Stir in the tomato purée and fry for 1 minute.
  4. Add the millet, water, salt, paprika and thyme, bring to the boil, cover and simmer over low heat for 15 minutes, stirring now and then. Remove from the heat and leave to swell, covered, for 5 minutes.
  5. Meanwhile, toast the pumpkin seeds in a dry frying pan for 2–3 minutes.
  6. Stir the spinach and nutritional yeast into the hot porridge until the spinach wilts. Season with lemon juice, pepper and a little more salt if needed. If the porridge is too thick, stir in a little hot water.
  7. Divide between two bowls, drizzle with the remaining olive oil and sprinkle with pumpkin seeds and parsley.

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