VEGAN - CURRIED MILLET CAKES/RED PEPPER SAUCE

VEGAN - CURRIED MILLET CAKES/RED PEPPER SAUCE image

Categories Vegan

Yield 6 servings

Number Of Ingredients 5

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3 cups Vegetable Stock, or low-sodium vegetable broth
1 cup millet 1 large yellow onion, peeled and diced small 4 cloves garlic, peeled and minced 1 tablespoon curry powder 1⁄2 teaspoon crushed red pepper 2 tablespoons mellow white miso, dissolved in 1⁄4 cup hot water 2 tablespoons tomato puree 1⁄4 cup nutritional yeast, optional Salt to taste 1 batch Red Pepper Coriander Sauce (recipe follows)
Red Pepper/Corriander Sauce:
1 package extra firm silken tofu, drained 2 large red bell peppers, roasted and seeded 3 cloves garlic, peeled and chopped 1⁄4 cup cilantro, chopped 1 teaspoon salt, or to taste 1⁄2 teaspoon crushed red pepper Zest and juice of 1 lime
Combine all ingredients in the bowl of a food processor and puree until smooth and creamy. Refrigerate in an airtight container until ready to use.

Steps:

Preheat the oven to 350°F. Place the veggie stock in a mdm saucepan and bring to a boil over high heat. Add the millet and bring the mixture back to a boil. Reduce the heat to mdm and cook, covered, for 20 minutes, or until the millet is tender. Place the onion in a large saucepan and sauté over mdm heat for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan. Add the garlic, curry powder, and crushed red pepper and cook for another minute. Add the miso, tomato puree, and nutritional yeast, if using, and mix well. Add the millet, season with salt, and mix well. Line a baking sheet with parchment paper. Using an ice cream scoop or a 1/3-cup measure, shape the millet mixture into 12 round cakes. Place the cakes on the prepared baking sheet, and bake for 15 minutes. To serve, spoon some of the Red Pepper Coriander Sauce onto a plate and top with two of the millet cakes.