Ingredients
Scale
- 1 cup of millet
- 1 cup of plant milk of your choice (I used coconut milk)
- 1,5 cups of vegetable broth (or water)
- 2 cloves of garlic
- 1 tbsp basil
- 1/4 tsp smoked paprika
- 1 tsp sweet paprika
- 1/4 cup of nutritional yeast
- 1/2 cup of breadcrumbs (use GF if needed)
- 1 tsp garlic powder
- 1 tsp onion powder
- salt, pepper
For the filling:
- 2/3 cup of pitted green olives
- 1/3 cup of caper
- 1/2 cup of fresh basil
- 1/2 lemon, juice
- 1 green onion
- 1 clove of garlic
- salt, pepper
To serve
- 2/3 cup of unsweetened soy or coconut yogurt
- 1 tsp mustard
- 1 tbsp nutritional yeast
- 1/2 lemon, juice
- 1 tsp chopped fresh parsley
- salt, pepper
Instructions
- Rinse millet under running water, then drain and add to a pot with milk, broth, minced garlic, basil and salt. Bring to a boil, then cover and let simmer until millet is tender, about 20 minutes. Set aside until cool enough to handle.
- Meanwhile toast breadcrumbs, garlic and onion powder in a non-stick skillet, stirring or tossing often, for about 5-8 minutes, until breadcrumbs have browned. Season with salt and pepper.
- For the filling add olives, caper, fresh basil, lemon juice, onion, garlic, salt and pepper to a food processor and pulse for a few times. The filling should be well combined but still chunky.
- Once millet is cold enough to handle, add nutritional yeast, smoked and sweet paprika to it and mix well.
- With damp hands form the mixture into medium size balls. Make a hole in the centre of each ball and insert a teaspoon of the olive caper mix. Shape the balls so they are completely covered. Roll them in the bread crumbs to coat.
- For the yogurt sauce combine in a small bowl yogurt, mustard, nutritional yeast, lemon juice and parsley. Season with salt and pepper.
- Serve the balls at room temperature or warmed up in a non-stick skillet or the oven, with the yogurt sauce on the side. Enjoy!
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main
- Cuisine: Vegan