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.
For another variation, I like to top the muffins with mashed potatoes or sweet potatoes. The mini size is perfect for lunch or parties.