Smoky Tempeh and Confetti Millet - alive magazine

Name: 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

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Tempeh is a delicious plant-based protein powerhouse that marries well with any recipe. It’s meaty, firm, and almost nutty in flavour. It is versatile and lends…

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