Ingredients

1 onion, diced
1 cake organic tempeh
1 1/2 Tbsp. soy sauce
3 Tbsp. nutritional yeast
1/4–1/3 cup oil
1 cup organic tofu, rinsed, drained and mashed
1 Tbsp. Mayver’s Hulled Organic Tahini
2 Tbsp. mustard (stoneground)
1/4 tsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. herb seasoning
6 cups cooked millet

Method

Sauté diced onion in one teaspoon of oil, one tablespoon soy sauce and one tablespoon yeast.

In a food processor, use the “S” shaped blade to grind the tempeh into small chunks.

When onions are soft, remove from frying pan. Fry the ground tempeh with a small amount of soy sauce, oil and one tablespoon nutritional yeast.

In the food processor, using the “S” shaped blade, blend oil, tofu, tahini, mustard, remaining yeast and seasonings along with the sautéed onion.

In a large mixing bowl, combine the cooked millet, tempeh and the blended creamy tofu mixture. Mix well.

Form into patties and bake in a pre-heated oven at 175c for 20–30 minutes, untilgolden-brown.