Seitan stuffed squash

Yield: 1 Servings

Measure Ingredient
3 \N Acorn or delicata squash
6 \N Oz. seitan, minced (up to 8)
1 \N Green apple, minced
1 \N Stalk celery, minced
1 small Onion, minced
5 \N Or so slices hard bread
½ cup Tvp
1 small Carrot, minced
3 \N White/cremini mushrooms (opt.) (up to 5)
¼ cup Raw cashew pieces
3 tablespoons Soy sauce
1 \N Clove garlic, minced
4 tablespoons Margarine
½ cup Apple juice
2 tablespoons Maple syrup
\N \N Sage, thyme, oregano
\N \N Salt, pepper
1 teaspoon Cinnamon
½ teaspoon Garlic powder

from THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst, Barron's Educational Services, Inc. Source: Tara McDermott Roast cashews in oven for 5-10 minutes at 350 degrees (no preheating necessary). Cut squash in half, clean, and remove seeds.

Cut bread into small chunks. Roast in oven until brown and crisp. Set aside.

Soak tvp in ½ cup hot water to rehydrate. In a skillet, melt margarine.

Add onion, mushrooms (if using), seitan, celery, carrot and garlic. Saute for 5 minutes. Add bread, tvp, apple juice, spices, cashews, sweetener, and ½ cup water. Keep stirring and adding more water as it gets absorbed.

When the stuffing is fairly moist without being soggy, add the apples. Cook for 3-5 more minutes, then remove from heat.

Pack squash with stuffing. Cook in 350 degree oven for 30-40 minutes, until a fork easily pierces the skin and flesh, with only a slight resistance (watch out for overcooking - delicata cookes very very quickly).

Posted to EAT-L Digest 11 November 96 Date: Tue, 12 Nov 1996 14:15:32 -0800 From: Pamela Ramsey <risha@...>

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