Herbed Cornbread Stuffing with Seitan
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
¼ tsp. freshly ground pepper
½ 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
½ 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.
Makes 9 cups