Vegan Middle Eastern Style Millet and No-Chik’n

INGREDIENTS

No-Chick’n

1 lbs Lions Mane
4 tbsp coconut aminos
2 tsp paprika
1.5 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
½ tsp red chili flakes
½ tsp turmeric
¼ tsp black pepper
1 yellow onion sliced
2 tbsp date syrup
Half a lemon juice

Optional:
Salt to taste

Middle Eastern Style Millet

1 cup dry roasted millet
1 small white onion
¼ tsp black pepper
1 tsp allspice
¼ tsp cinnamon
⅛ tsp turmeric (optional)
½ cup raisins
¼ cup dry roasted slivered almonds
¼ cup chopped fresh parsley

Optional:
1 tsp salt or to taste

Note: Sub 3 tbsp date paste for date syrup.
Sub Oyster mushrooms for Lion’s Mane mushrooms.

INSTRUCTIONS

Heat cast iron skillet to medium-low. Add mushroom pieces.

Use the pressing technique shown in the video and allow it to cook. Turning every 3-5 minutes.

When almost all the water has cooked off, add the onions, coconut aminos, spices, and date paste. Cook uncovered for an additional 3 minutes.

Add ⅛-¼ cup of water to a pot. Heat on medium heat.

Add onions and sauté for 3-5 minutes.

Add spices and cook for another minute.

Add millet and water. Bring to a simmer, mix, and cover.

Allow to cook on low until water has been absorbed and the millet is cooked.

You may add more water ¼ cup at a time if necessary (taking care not to mix)

Remove from heat when the millet is cooked. Add almonds and raisins and fluff with a fork to combine.

Add the millet to the plate. Top with veggie “No-Chick’n” and fresh parsley.
Enjoy!