Millet-Tempeh Croquettes

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1 cup chopped walnuts (4 oz.)

3 medium portobello mushrooms, stems and gills removed

8 oz. tempeh

1 cup uncooked millet

2 Tbs. tamari or soy sauce

2 Tbs. umeboshi vinegar

2 Tbs. olive oil

1 large onion, finely chopped (1 1⁄2 cups)

5 cloves garlic, minced

2 stalks celery, finely chopped (1 cup)

1 medium green bell pepper, finely chopped (3⁄4 cup)

2 medium carrots, grated (3⁄4 cup)

1 tsp. ground cumin

1 tsp. dried rosemary

1⁄2 tsp. dried thyme

1⁄2 tsp. dried marjoram

1 Tbs. Dijon mustard

1⁄2 cup cornmeal or bread crumbs

1 tsp. chili powder

Vegetable oil (if pan-frying)

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