This vegan Thanksgiving stuffing is full of rich, earthy flavors and fresh herbs, certain to be a crowd-pleaser at your holiday table! I originally posted this recipe in 2015, and am reposting it now with clearer, easy to follow instructions!
Start by bringing a pot to medium heat. Add in your millet dry, and toast for about 3-5 minutes, or until millet is fragrant. Stir a few times to prevent burning.
Then, add in the vegetable broth. Bring to a boil, then simmer for 20-25 minutes until broth is completely absorbed. If millet is still al dente at this point, add in another 1/4 cup broth and cook until absorbed.
When millet is done, take off the heat and keep covered for about 10 minutes, so all the liquid can absorb.
Bring a large sauté pan to medium heat. Add in the mushrooms and onion, and sauté for about 15-20 minutes, or until onions are completely soft.
Then, add in the herbs and garlic, and sauté for another 1-2 minutes.
Add the millet into the pan and stir everything to combine.
Add in a very generous pinch of salt and pepper and taste to make sure it's to your liking. Then, add in the chopped parsley and roasted pumpkin seeds, if desired.