Tempeh Millet Croquettes with Mushroom Sauce

1 pound tempeh
1 ½ cups millet
4 cups water
1 teaspoon sea salt
1 bunch green onions, minced
¼ cup parsley, minced
¾ cup bread crumbs or wheat-free bread crumbs
4 tablespoons wheat-free tamari
cornmeal
½ cup canola oil

Steam the tempeh for 20 minutes. Let cool. Crumble in a bowl and set aside. Wash and drain millet in a sieve. Dry roast over high heat in heavy-bottomed pan for about 5 minutes or until millet has a nutty aroma, stirring constantly. Add water and salt to millet, bring to a boil, reduce heat, and simmer for 30 minutes or until water is absorbed. Let cool in a bowl. Add green onions, parsley, breadcrumbs, tempeh, and tamari and mix well. Form into patties and dredge in cornmeal. Heat oil in a large skillet and fry patties until golden on each side. Drain on paper towels. Serve with mushroom sauce.

Mushroom Sauce

2 teaspoons olive oil
1 shallot or small onion, minced
1 pound button mushrooms, sliced
1 ½ cups vegetable broth
1 tablespoon arrowroot powder
1 tablespoon tamari
freshly ground black pepper to taste

In a medium saute pan, heat oil over medium heat. Add shallots and cook until translucent, about 2 minutes.  Add mushrooms and cook until soft. Add 1 3/4 cup broth and tamari to pan and bring to a simmer. In a small bowl, whisk arrowroot in remaining 1/4 cup cold broth. Add arrowroot mixture to pan and stir until thick. Season to taste with freshly ground black pepper.