Vegan South African Millet Potjie with Mushroom and Vegetable Medley

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup uncooked millet
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon
• 1 cup button mushrooms, sliced
• 2 cups seasonal vegetables (e.g., carrots, bell peppers, zucchini), diced
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Rinse the millet in a fine mesh sieve under cold water until the water runs clear. Drain well.
2. In a large pot or pressure cooker, heat olive oil over medium heat. Add onion and garlic, sautéing until softened and translucent.
3. Stir in cumin, coriander, smoked paprika, and ground cinnamon, cooking for 1 2 minutes to release the fragrant aromas of the spices.
4. Add millet to the pot, stirring to coat with the spice mixture. Pour in vegetable broth and bring to a boil.
5. Reduce heat to low, cover, and simmer for 15 20 minutes or until millet is tender and has absorbed the liquid. If using a pressure cooker, cook for 6 8 minutes at high pressure, then quick release the pressure.
6. Stir in mushrooms and seasonal vegetables, seasoning with salt and pepper to taste. Cover and continue to cook until vegetables are tender, about 10 15 minutes.
7. Garnish with chopped fresh parsley before serving.

Chef’s Insight

The use of millet as a base for this dish adds a unique texture and nuttier flavor compared to traditional rice or pasta-based potjies, while still maintaining a vegan-friendly profile.