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