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Greek Millet Bake
Servings: 12 people
Author: Cath
  • 3 UK cups homemade tomato sauce
  • 3 UK cups bechamel (see below for recipe)
  • 2 1/2 UK cups millet well washed and drained
  • 2 1/4 pints (1 litre) water
  • 2 cubes veg stock (or 1 Tbsp marigold bouillon powder)
  • 1 small onion, finely chopped
  • 5 or 6 spring onions, sliced thinly
  • 3/4 UK cup parsley washed and finely chopped
  • 50 g pine kernels and/or
  • 50 g ground almonds
  • 3/4 UK cup sultanas
  • 5 heaped Tbsps vegan butter or polyunsaturated vegan spread
  • salt and pepper to taste
Bechamel sauce
  • 6 Tbsps Olive oil
  • 5 Tbsp flour (I used white spelt)
  • 2/3 or 3/4 litre plant based milk - I use soya milk
  • 3 tbsp vegan parmesan or more to taste
  1. Add washed and drained millet to boiling water with stock added in a large saucepan

  2. Simmer with lid on until tender (about 10 to 20 minutes) and fluffy - there should be no liquid left - it should all have been absorbed

  3. Remove from heat. Add all the remaining ingredients (except for tomato and bechamel sauce!) and mix well

  4. Place half the mixture in a large oven proof dish (mine is 28 cm square and 8 cm deep and it just fit) and smooth

  5. Cover with a layer of the tomato sauce (3 cups)

  6. Add rest of millet mixture evenly distributed

  7. Pour bechamel over the top 

  8. Bake in very hot pre-heated oven (450F/230C/Gas Mark 8 for between 30 and 40 minutes or until golden brown and bubbling

  9. Serve with a simple green salad 

To Make Bechamel
  1. Heat olive oil in medium size saucepan

  2. Add flour and stir until amalgamated and bubbling

  3. Add soya milk gradually stirring all the time - don't add too much - you want the sauce to be the consistency of heavy pouring cream. 2/3 to 3/4 of a litre should be fine.

    I use a whisk to stir and beat the milk in 

  4. Add grated vegan parmesan, or 3 tbsp of my homemade version for which I give recipe above in main body of blog post