Millet-Tempeh Croquettes

Portobello mushrooms and walnuts enhance these richly flavored croquettes. They’re great served with the Fresh Mango Chutney.

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Portobello mushrooms and walnuts enhance these richly flavored croquettes. They’re great served with the Fresh Mango Chutney.



  • 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 (3/4 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
  • 1/2 cup cornmeal or bread crumbs
  • 1 tsp. chili powder


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

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°F.

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, 21⁄2 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.

Nutrition Information

  • Calories 187
  • Carbohydrate Content 18 g
  • Cholesterol Content 0 mg
  • Fat Content 11 g
  • Fiber Content 2 g
  • Protein Content 7 g
  • Saturated Fat Content 1 g
  • Sodium Content 158 mg
  • Sugar Content 0 g

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