2 large leeks, white and pale green parts only - sliced
sea salt
3 garlic cloves - sliced
2 cups cooked millet
3 tablespoons nutritional yeast
1½ cups chickpea broth (from above)
1½ tablespoons tamari
1 teaspoon garlic powder
½ teaspoon chipotle powder, or more to taste
freshly ground black pepper
½ teaspoon each dried marjoram and thyme - optional
¼ teaspoon turmeric - for color, optional
for the millet bechamel
1 cup cooked millet
½ cup almond milk
1 heaping tablespoon flax meal
1 tablespoon nutritional yeast
sea salt
Instructions
to make the creamy leek sauce
Warm the oil in a medium saucepan over medium heat. Add the leeks and a pinch of salt and sauté for about 8 minutes, until the leeks are soft and begin to caramelize. Add garlic and sauté for about 1 minute, until fragrant.
Combine the sautéed leeks and the rest of the ingredients in an upright blender and blend until smooth. Taste for salt and spices and adjust if needed. Use right away or refrigerate in an air-tight container. Don't rinse the blender.
to make the millet bechamel
Combine all of the ingredients in an upright blender and blend until smooth. Use right away or refrigerate in an air-tight container.
Recipe by Golubka Kitchen at https://golubkakitchen.com/plant-based-spring-meal-plan-part-1/