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Sage Rosemary Sauteed Veggies and a corn bread base. Stuff eggplant with it or any of the squashes such as sweet dumpling
for a lovely holiday treat. Make the base ahead up to a month and freeze airtight. Use the Cayenne only if you chili powder
is mild. From Vegetarian Times in 1999
9 cups
1 tablespoon olive oil
1 teaspoon olive oil
1 medium onion, diced
12 ounces seitan
4 medium garlic cloves, minced
4 stalks celery, diced
1 medium green bell pepper, diced
10 ounces button mushrooms or cremini mushrooms, chopped
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup chopped fresh parsley
4 cups crumbled cornbread stuffing mix
2 teaspoons Braggs liquid aminos or soy sauce (to taste)
2 teaspoons plum wine vinegar (umeboshi vinegar, to taste)
1/2 cup vegetable broth, as needed
Corn Bread Stuffing Base
1 1/2 cups whole wheat pastry flour
1 1/2 cups yellow cornmeal
4 teaspoons baking powder
2 teaspoons chili powder
1 1/2 teaspoons salt
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried sage
1/8 teaspoon cayenne (optional)
1 3/4 cups soymilk
3 tablespoons vegetable oil
3 scallions, white and light green parts chopped
1. Heat oil over med and add onions cook stirring often, until translucent, about 10 minutes.
2. Add seitan and cook 2 minutes.
3. Stir in garlic, celery, bell pepper, mushrooms, sage, rosemary, salt and pepper and cook, stirring occasionally,
10 minutes.
4. Stir in parsley and remove pan from heat.
5. In bowl, combine cooked vegetables, cornbread, tamari and vinegar and mix well.
6. Stir in enough broth so that stuffing is moist enough to hold together when pressed but not soggy.
7. Adjust seasoning to taste with tamari, vinegar, salt and pepper. Stuff vegetable of choice and bake or serve as
a side dish.
8. Cornbread Stuffing Base:.
9. Makes 8 1/2 cups.
10. Preheat oven to 375 [degrees] F. Lightly oil a 8 1/2-inch square baking pan.
11. In large bowl, sift together flour, cornmeal, baking powder, chili powder, salt, thyme, oregano, sage and cayenne
if using.
12. Add soy milk, oil and scallions and mix well with a wooden spoon. Pour batter into prepared pan.
13. Bake until cornbread is light golden brown, about 20 minutes. Transfer to a wire rack and cool completely in pan
before crumbling to use in stuffing.
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