- 3 cups low-sodium vegetable stock
- 1 cup millet
- 1 large yellow onion
- 4 cloves garlic
- 1 tbsp curry powder
- ½ tsp crushed red pepper
- 2 tbsp mellow white miso
- 2 tbsp tomato puree
- ¼ cup nutritional yeast
- salt
- 1 batch Red Pepper Coriander Sauce
- Preheat the oven to 350°F.
- Place the vegetable stock in a medium saucepan and bring to a boil over high heat.
- Add the millet and bring the mixture back to a boil. Reduce the heat to medium and cook, covered, for 20 minutes, or until the millet is tender.
- Place the onion in a large saucepan and sauté over medium 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 ⅓ 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.