Millet, Tempeh, 
and Mushroom Patties
  • 1⁄2 cup uncooked millet, rinsed
  • 1⁄2 medium sweet potato, unpeeled, chopped (about 11⁄2 cups)
  • 11⁄2 cups vegetable broth
1 tablespoon sesame oil
1⁄2 cup sliced shiitake mushrooms
  • 4ounces gluten-free tempeh, crumbled into small pieces
  • 1 small bunch green onions, thinly sliced (white and some green parts)
  • 2 cloves garlic, minced
1 tablespoon low-sodium, wheat-free tamari
  • 2tablespoons mirin
  • Vegetable oil, for frying
  • Chopped fresh cilantro, for garnish
  • Spicy mayonnaise (see note above) or mango chutney, for garnish
  1. Combine millet, sweet potato, and broth in a medium pot. Bring to a boil, reduce heat, cover, and cook over medium heat until millet is tender and broth is absorbed, about 25 minutes. Turn off heat and let stand 5 minutes, covered.
  2. Meanwhile, heat sesame oil in a large skillet; sauté mushrooms, tempeh, green onions, and garlic for 6–7 minutes, or until tempeh is browned. Stir in tamari and mirin; cook for 2 minutes, scraping up browned bits. Transfer to a dish and set aside. Wipe out skillet.
  3. When millet mixture is done, mash with a potato masher. Stir in tempeh mixture until creamy and thick. Season with salt and pepper. When cool enough to handle but still very warm, quickly form into six patties.
  4. Heat vegetable oil in skillet over medium heat and cook patties until lightly browned, about 3 minutes per side. Arrange on a platter and serve hot with garnishes.
Recipe Notes
Nutrition Facts
Millet, Tempeh, 
and Mushroom Patties
Amount Per Serving
Calories 140 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Sodium 211mg 9%
Total Carbohydrates 19g 6%
Dietary Fiber 2g 8%
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.


PER SERVING: 140 cal, 5g fat (2g mono, 2g poly, 1g sat), 0mg chol, 6g protein, 19g carb, 2g fiber, 211mg sodium