Millet-Tempeh Croquettes

• 1 cup chopped walnuts (4 oz.)
• 3 medium portobello mushrooms, stems and gills removed
• 8 oz. tempeh
• 1 cup uncooked millet
• 2 Tbs. tamari or soy sauce
• 2 Tbs. umeboshi vinegar
• 2 Tbs. olive oil
• 1 large onion, finely chopped (1 1/2 cups)
• 5 cloves garlic, minced
• 2 stalks celery, finely chopped (1 cup)
• 1 medium green bell pepper, finely chopped (34 cup)
• 2 medium carrots, grated ( 3/4 cup)
• 1 tsp. ground cumin
• 1 tsp. dried rosemary
• 1/2 tsp. dried thyme
• 1/2 tsp. dried marjoram
• 1 Tbs. Dijon mustard
• 12 cup cornmeal or bread crumbs
• 1 tsp. chili powder
• Vegetable oil (if pan-frying)

1. Preheat oven to 350 F. Spread walnuts on baking sheet; toast 10 minutes and set aside.
2. Increase oven temperature to 375 F.
3. Brush mushrooms with a little oil.
4. On baking sheet, arrange mushrooms with caps up.
5. Roast 30 minutes.
6. Let mushrooms cool, then chop.
7. Reduce oven temperature to 350F.
8. Meanwhile, in large saucepan fitted with steamer, bring 2 inches water to a boil.
9. Add tempeh, cover and steam 20 minutes.
10. Break tempeh into small chunks and add to food processor.
11. In medium saucepan, combine millet, 212 cups water and 14 teaspoon salt.
12. Cover and bring to a boil.
13. Reduce heat to low and cook, covered, until all water is absorbed, about 20 minutes.
14. Remove from heat and let stand, covered, 5 minutes.
15. Fluff millet with fork.
16. Add millet to tempeh in food processor and process to combine.
17. Add 1 tablespoon tamari and 1 tablespoon vinegar and process until smooth.
18. Transfer millet-tempeh mixture to medium bowl.
19. In large skillet, heat oil over medium-high heat.
20. Add onion and cook, stirring often, 2 minutes.
21. Stir in garlic, celery, bell pepper, carrots, cumin, rosemary, thyme, marjoram, 14 teaspoon freshly ground pepper and 1 teaspoon salt.
22. Cook, stirring occasionally, until vegetables begin to soften, 4 minutes.
23. Add vegetables to bowl with millet-tempeh mixture.
24. Stir in walnuts, mushrooms, mustard, remaining tablespoon tamari, remaining tablespoon vinegar and salt and freshly ground pepper to taste.
25. Form into oblong patties, using 13 cup of mixture for each.
26. In shallow bowl, mix cornmeal or bread crumbs and chili powder.
27. Lightly dredge croquettes in breading so both sides are evenly coated.
28. To bake: Lightly coat baking sheet with cooking spay.
29. Arrange croquettes on prepared sheet.
30. Bake until lightly browned, about 15 minutes per side.
31. To pan-fry: In large skillet, heat 14 inch vegetable oil over medium-high heat.
32. When oil is hot but not smoking, add croquettes in batches.
33. Cook until browned, about 3 minutes per side.
34. Transfer to plate lined with paper towels to remove excess oil.
35. Serve hot.

walnuts, portobello mushrooms, tempeh, millet, soy sauce, umeboshi vinegar, olive oil, onion, garlic, stalks celery, green bell pepper, carrots, ground cumin, rosemary, thyme, marjoram, mustard, cornmeal, chili powder, vegetable oil

Taken from www.vegetariantimes.com/recipe/millet-tempeh-croquettes/ (may not work)