Millet muffins or millet loaf is a vegan gluten-free version of "meatloaf." This recipe is so versatile you won't believe it. Try this easy recipe today!
Follow the directions on the bag of millet. One cup of dry millet will yield 2 cups when cooked.
Make flaxseed egg mixture by mixing 2 tbsp flaxseed with 6 tbsp water and set aside to thicken for 5-10 minutes.
Melt butter on medium heat adds the onion, garlic, and celery to the large saucepan until onions are translucent, 5 minutes.
Add wine and cook down by half, 3-5 minutes.
In a large bowl combine millet, brown rice, egg substitute, thyme, sage, salt, and pepper to taste and non-dairy milk.
Stir in bread crumbs until well combined. The mixture should be sticky.
Spoon the mixture into greased muffin tins or loaf. When using a loaf tin press the millet mixture firmly into the pan shaping with a slight dome, leave parchment paper over the sides of the pan to remove when cooking is finished. Top with shallot gravy or marinara sauce.
Cook until golden brown 35-40 minutes. One large loaf can take up to 45-55 minutes.
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Notes
For another variation, I like to top the muffins with mashed potatoes or sweet potatoes. The mini size is perfect for lunch or parties.