In a medium sized saucepan over medium heat add the olive oil and mushrooms.
2. Fry off until the mushrooms are slightly softened.
3. Add the worcestershire sauce and stir using a spatula for about a minute.
4. Add the vegetable stock and the dried rosemary.
5. Once the gravy has come to a boil reduce to a simmer, add in the millet flour (you can add more depending on your preferred consistency!).
6. Stir constantly for five minutes or until thick.
7. Serve the hot gravy over the nut roast.