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1 cup uncooked millet (or quinoa for complete protein)
2 pounds fresh cremini mushrooms, sliced
4 cups chopped sweet onion
4 garlic cloves, minced
7.5 cups low-sodium vegetable broth (if using full-sodium reduce added salt below)
Salt & pepper, to taste (I used about 1.5 tsp kosher salt)
2 tbsp vegan + GF Wizard’s Worchester sauce (or equivalent)
To garnish: toasted walnuts, fresh herbs, etc
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