Yield: 6 servings
|3½ cup||Vegetable stock or bouillon|
|½ small||Cauliflower cut into florets|
|1 medium||Carrot; coarsely chopped|
|1||Celery rib, with leaves sliced|
|2||Garlic cloves; minced|
|½ teaspoon||Dried rosemary|
|½ teaspoon||Dried thyme|
|1 teaspoon||Dried basil|
|¼ teaspoon||Freshly ground black pepper|
|1½ cup||Sliced mushrooms|
|3||Green onions, with tops finely chopped|
|2 cups||Soy milk|
|2 tablespoons||Nutritional yeast flakes (Optional)|
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 Submitted By KAREN MINTZIAS On 06-11-95