Millet-Tempeh Croquettes

Recipe Ingredients

1 cup	146g / 5.1oz	Chopped walnuts - (4 oz)
3 cups	711ml	Portobello mushrooms - stems, and (medium)
		Gills removed
8 oz	227g	Tempeh
1 cup	237ml	Uncooked millet
2 tablespoons	30ml	Tamari or soy sauce
2 tablespoons	30ml	Umeboshi vinegar
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - finely chopped (large)
5		Garlic cloves - minced
2		Celery stalks - finely chopped
1		Green bell pepper - finely chopped (medium)
2		Carrots - grated (medium)
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Dried rosemary
1/2 teaspoon	2.5ml	Dried thyme
1/2 teaspoon	2.5ml	Dried marjoram
1 tablespoon	15ml	Dijon mustard
1/2 cup	31g / 1.1oz	Cornmeal or bread crumbs
1 teaspoon	5ml	Chili powder
		Vegetable oil - if pan-frying

Recipe Instructions

Preheat oven to 350 degrees. Spread walnuts on baking sheet; toast 10 minutes and set aside. Increase oven temperature to 375 degrees.

Brush mushrooms with a little oil. On baking sheet, arrange mushrooms with caps up. Roast 30 minutes. Let mushrooms cool, then chop. Reduce oven temperature to 350 degrees.

Meanwhile, in large saucepan fitted with steamer, bring 2 inches water to a boil. Add tempeh, cover and steam 20 minutes. Break tempeh into small chunks and add to food processor.

In medium saucepan, combine millet, 2 1/2 cups water and 1/4 teaspoon salt. Cover and bring to a boil. Reduce heat to low and cook, covered, until all water is absorbed, about 20 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff millet with fork.

Add millet to tempeh in food processor and process to combine. Add 1 tablespoon tamari and 1 tablespoon vinegar and process until smooth. Transfer millet-tempeh mixture to medium bowl.

In large skillet, heat oil over medium-high heat. Add onion and cook, stirring often, 2 minutes. Stir in garlic, celery, bell pepper, carrots, cumin, rosemary, thyme, marjoram, 1/4 teaspoon freshly ground pepper and 1 teaspoon salt. Cook, stirring occasionally, until vegetables begin to soften, 4 minutes.

Add vegetables to bowl with millet-tempeh mixture. Stir in walnuts, mushrooms, mustard, remaining tablespoon tamari, remaining tablespoon vinegar and salt and freshly ground pepper to taste. Form into oblong patties, using 1/3 cup of mixture for each.

In shallow bowl, mix cornmeal or bread crumbs and chili powder. Lightly dredge croquettes in breading so both sides are evenly coated.

To bake: Lightly coat baking sheet with cooking spay. Arrange croquettes on prepared sheet. Bake until lightly browned, about 15 minutes per side.

To pan-fry: In large skillet, heat 1/4 inch vegetable oil over medium-high heat. When oil is hot but not smoking, add croquettes in batches. Cook until browned, about 3 minutes per side. Transfer to plate lined with paper towels to remove excess oil. Serve hot.

This recipe yields 24 croquettes.

Per Baked Croquette: 187 Cal; 7g Prot; 11g Total Fat (1 Sat. Fat); 18g Carb.; 0mg Chol; 158mg Sod.; 2g Fiber.

Source:
Vegetarian Times, May 2001

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