- 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
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.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.