Cheese-less Fricadelle (Vegan)
A cheese-less Fricadelle for vegans.
Yield
8 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| ⅔ | cups |
millet
|
|
| 1 ⅓ | cups |
water
|
|
| 1 | cup |
carrots
finely chopped |
|
| 1 | cup |
zucchini
finely chopped |
|
| ½ | cups |
sweet red bell peppers
diced |
|
| ½ | cups |
sweet yellow bell peppers
diced |
*
|
| 2 | ounces |
spinach
wilted & chopped |
|
| 1 | pound |
tofu
extra-firm* |
|
| 1 ¼ | teaspoons |
salt
|
|
| ½ | teaspoons |
black pepper
|
|
| 2 | cups |
bread crumbs
|
|
| 1 | x |
olive oil
|
*
|
| 1 ⅓ | cups |
cilantro
|
|
| ¼ | cups |
almonds
chopped |
*
|
| 2 | each |
jalapeño pepper
seeded & chopped |
*
|
| 1 | slice |
ginger
|
*
|
| 3 | tablespoons |
maple syrup
|
|
| ½ | cup |
orange juice
|
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 158 | ml |
millet
|
|
| 315 | ml |
water
|
|
| 237 | ml |
carrots
finely chopped |
|
| 237 | ml |
zucchini
finely chopped |
|
| 118 | ml |
sweet red bell peppers
diced |
|
| 118 | ml |
sweet yellow bell peppers
diced |
*
|
| 57.8 | ml/g |
spinach
wilted & chopped |
|
| 453.6 | g |
tofu
extra-firm* |
|
| 6.3 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 473 | ml |
bread crumbs
|
|
| 1 | x |
olive oil
|
*
|
| 315 | ml |
cilantro
|
|
| 59 | ml |
almonds
chopped |
*
|
| 2 | each |
jalapeño pepper
seeded & chopped |
*
|
| 1 | slice |
ginger
|
*
|
| 45 | ml |
maple syrup
|
|
| 118 | ml |
orange juice
|
|
| 1 | x |
salt
to taste |
*
|
Directions
Roughly break tofu & squeeze out excess moisture.
Combine olive oil & millet in a pot over moderate heat.
Toast the millet grains, stirring constantly, until darkened a few shades.
Add water, bring to a boil, reduce heat, cover & cook until the millet is tender, about 20 minutes, add more water if necessary.
Set aside for 10 minutes, then fluff with a fork.
Individually steam vegetables until tender-crisp.
In a bowl, mix seasoned tofu with salt, pepper, millet & vegetables.
Mix gently.
Moisten hands, divide mixture into 16 flattened balls & form into crack free patties, about ½ inch thick.
Pat patties in breadcrumbs so they are coated on all sides.
Set aside on waxed paper lined trays.
Pan fry fricadelles over moderately high heat in a lightly oiled skillet for 5 to 7 minutes on each side.
Keep warm in a preheated 250 degree F oven.
Drizzle with chutney & serve with rice pilaf & vegetables.
CHUTNEY: Combine all ingredients in a food processor & purée until silky.
Force through a strainer; discard roughage.
