Tempeh and Wild Rice Stuffing with Nuts

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Tempeh and Wild Rice Stuffing with Nuts

 

1 8-ounce package soy or 5-grain tempeh, diced in 1/4-inch cubes, marinated for

10 minutes in 1 cup water and 1/4 cup soy sauce

2 tablespoons olive oil

3 cups cooked brown or specialty rice

1/3 to 1/4 cup sliced, lightly dry-pan toasted coarsley chopped filberts or

almonds

2 stalks celery, minced

1/4 cup finely minced Italian parsley, plus several sprigs reserved for

garnishing

1 onion, peeled and diced

6 mushrooms, sliced, preferably wild chanterelle, shiitake and oyster mushrooms,

use what's available

3 or more teaspoons finely minced fresh sage, oregano, thyme and rosemary leaves

4 tablespoons dry white wine or water as needed, to moisten stuffing

salt and pepper to taste or use tamari or soy sauce

 

Remove marinated tempeh from liquid and lightly brown in the oil in a heavy

skillet for 5 minutes. Remove pan from heat.

Combine next 7 ingredients in a large bowl. Add tempeh, scraping any oil and

bits into bowl. Toss ingredients.

Taste and add salt or soy sauce, pepper and the wine in small amounts, lightly

tossing and tasting.

Pack lightly into cavity of partially baked winter squash. Cover squash with lid

or foil and bake at 375 degrees for 30 minutes or more, until done.

Serve plain or with a mushroom or onion gravy accompanied by a salad of dark

mixed greens, fresh sprouts and vinaigrette. Serves 4.