Ingredients

The following ingredients have 7 Servings
  • 2 tablespoons flaxseed meal
  • 2 stalks celery
  • 2 medium carrots
  • 1 clove garlic
  • 1 tablespoon plus 2 teaspoons nutritional yeast, divided
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon ground black pepper
  • 1/2 cup millet
  • 1 cup walnuts
  • 1 tablespoon tahini
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons chopped fresh parsley

Instruction

  • In a small bowl, combine flaxseed meal and 1/3 cup water; set aside.
  • Roughly chop celery and carrots.
  • Blend in a food processor with garlic, 2 teaspoons nutritional yeast, allspice, nutmeg, salt and black pepper. Process until mixture forms a thick paste.
  • Heat millet in a large pot over medium heat. Keep a lid on the pot and heat until millet starts to brown and toast, 4 to 5 minutes.
  • Immediately add 1 cup water and the puréed vegetable mixture.
  • Bring to a boil. Cover, lower heat and simmer until millet is tender, about 20 minutes.
  • Uncover and stir in soaked flaxseed meal; cook, stirring frequently, until the mixture is very thick. Remove from heat and let rest until cool enough to handle.
  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • Using a tablespoon, portion millet mixture into about 24 balls. Place on the prepared baking sheet.
  • Bake until golden brown and firm, about 20 minutes.
  • Meanwhile, in a food processor, process walnuts, tahini, remaining 1 tablespoon nutritional yeast and 3/4 cup water until smooth.
  • When ready to serve, heat walnut sauce in a large skillet over medium heat until hot; add a few tablespoons of water if it is too thick.
  • Gently add milletballs and toss until coated. Sprinkle with parsley before serving.