Cheese-less Fricadelle (Vegan)

• 1 tablespoon olive oil
• 23 cups millet
• 113 cups water
• 1 cup carrots finely chopped
• 1 cup zucchini finely chopped
• 1/2 cups sweet red bell peppers diced
• 1/2 cups sweet yellow bell peppers diced
• 2 ounces spinach wilted & chopped
• 1 pound tofu extra-firm*
• 1 1/4 teaspoons salt
• 1/2 teaspoons black pepper
• 2 cups bread crumbs
• 1 x olive oil
• 113 cups cilantro
• 1/4 cups almonds chopped
• 2 each jalapeno pepper seeded & chopped
• 1 slice ginger
• 3 tablespoons maple syrup
• 1/2 cup orange juice
• 1 x salt to taste

1. Roughly break tofu & squeeze out excess moisture.
2. Combine olive oil & millet in a pot over moderate heat.
3. Toast the millet grains, stirring constantly, until darkened a few shades.
4. Add water, bring to a boil, reduce heat, cover & cook until the millet is tender, about 20 minutes, add more water if necessary.
5. Set aside for 10 minutes, then fluff with a fork.
6. Individually steam vegetables until tender-crisp.
7. In a bowl, mix seasoned tofu with salt, pepper, millet & vegetables.
8. Mix gently.
9. Moisten hands, divide mixture into 16 flattened balls & form into crack free patties, about 1/2 inch thick.
10. Pat patties in breadcrumbs so they are coated on all sides.
11. Set aside on waxed paper lined trays.
12. Pan fry fricadelles over moderately high heat in a lightly oiled skillet for 5 to 7 minutes on each side.
13. Keep warm in a preheated 250 degree F oven.
14. Drizzle with chutney & serve with rice pilaf & vegetables.
15. CHUTNEY: Combine all ingredients in a food processor & puree until silky.
16. Force through a strainer; discard roughage.

olive oil, millet, water, carrots, zucchini, sweet red bell peppers, sweet yellow bell peppers, extrafirm, salt, black pepper, bread crumbs, olive oil, cilantro, almonds, jalapeno pepper, ginger, maple syrup, orange juice, salt

Taken from recipeland.com/recipe/v/cheese-less-fricadelle-vegan-50846 (may not work)