Smoky Tempeh and Confetti Millet - alive magazine

Ingredients

• 8 oz (225 g) pkg plain tempeh, cut into 1 in (2.5 cm) cubes
• 1 Tbsp (15 mL) low-sodium tamari
• 1 Tbsp (15 mL) maple syrup
• 1 cup (250 mL) low-sodium vegetable stock
• 1/2 tsp (2 mL) liquid smoke
• 1/2 tsp (2 mL) smoked paprika
• 1/4 tsp (1 mL) freshly ground black pepper
• 1 cup (250 mL) dry millet
• 2 cups (500 mL) boiling water
• 2 tsp (10 mL) chili miso (see tip)
• 1 small carrot, peeled and grated
• 1/2 unpeeled English cucumber very finely diced
• 1/4 cup (60 mL) chopped fresh cilantro
• 1/4 cup (60 mL) chopped fresh mint