Herbed Cornbread Stuffing with Seitan

[Guest guest]

Herbed Cornbread Stuffing with Seitan 01-NOV-99 p. 60

Makes 9 cups—Dairy-free

 

Use this stuffing for eggplant or any of the

scrumptious types of squashes available in the autumn,

such as delicata, acorn or sweet dumpling.

 

1 Tbs. plus 1 tsp. olive oil

2 medium onions, diced

12-oz. pkg. seitan

4 medium cloves garlic, minced

4 large stalks celery, diced

1 medium green bell pepper, diced

10 oz. button or cremini mushrooms, chopped (3 cups)

2 Tbs. chopped fresh sage

1 Tbs. chopped fresh rosemary

1 tsp. salt

1/4 tsp. freshly ground pepper

1/2 cup chopped fresh parsley

4 cups crumbled Cornbread Stuffing Base

2 tsp. tamari or soy sauce, or to taste

2 tsp. umeboshi vinegar, or to taste

1/2 cup vegetable broth, or as needed

In large skillet, heat oil over medium heat. Add

onions and cook, stirring often, until translucent,

about 10 minutes. Add seitan and cook 2 minutes. Stir

in garlic, celery, bell pepper, mushrooms, sage,

rosemary, salt and pepper and cook, stirring

occasionally, 10 minutes. Stir in parsley and remove

pan from heat.

 

In large bowl, combine cooked vegetables, cornbread,

tamari and vinegar and mix well. Stir in enough broth

so that stuffing is moist enough to hold together when

pressed but not soggy. Adjust seasoning to taste with

tamari, vinegar, salt and pepper. Stuff vegetable of

choice and bake according to directions in " Stuff It

Your Way " (available in recipe index) or serve as a

side dish.

 

PER 1/2 cup: 109 CAL; 8 G PROT; 3 TOTAL FAT (0 SAT.

FAT); 14 G CARB.; CHOL; 264 MG SOD.; 2 FIBER

 

 

 

 

=====

Language is an expression of thought. Everytime you speak, your mind is on

ParadeMark 12: 30,31

 

 

 

Tax Center - online filing with TurboTax

http://taxes./