November 20, 2011
Sourdough Stuffing, by FuckYeahVegans
1 large sourdough loaf, crusts removed and cubed
1 teaspoon avocado or olive oil
1 onion, diced
2 cups diced celery
1 cup button mushrooms, brushed clean and diced
1 cup tempeh, or seitan, cubed and pan-fried until golden
1/2 cups pine nuts, lightly pan-toasted (optional) 
soy sauce
fresh grated ginger juice (optional) 
small handful flat leaf parsley-minced
spring or filtered water
Preheat oven to 300o and arrange bread cubes on a baking sheet. Bake until bread dries slightly.
Meanwhile, heat oil in a skillet and saute garlic and onion for 2-3 minutes. Add celery and mushrooms and saute until tender, about 7 minutes. Combine bread cubes, sauteed vegetables, fried tempeh, pine nuts, soy sauce and ginger juice to taste and parsley. Slowly add water, while mixing until a soft stuffing forms. Allow to cool completely.
To stuff squash, pack filling firmly into the opening, until firmly stuffed. Replace the squash top and place in a baking dish with a small amount of water to tenderize the squash. Raise oven temperature to 350o, cover and bake until squash pierces easily with a fork.
The exact baking time will vary, depending on the size of the squash, anywhere from 1-3 hours. (Note that any filling that doesn’t fit in the squash can be baked separately in a casserole for about 35 minutes.)

Sourdough Stuffing, by FuckYeahVegans

  • 1 large sourdough loaf, crusts removed and cubed
  • 1 teaspoon avocado or olive oil
  • 1 onion, diced
  • 2 cups diced celery
  • 1 cup button mushrooms, brushed clean and diced
  • 1 cup tempeh, or seitan, cubed and pan-fried until golden
  • 1/2 cups pine nuts, lightly pan-toasted (optional) 
  • soy sauce
  • fresh grated ginger juice (optional) 
  • small handful flat leaf parsley-minced
  • spring or filtered water
  1. Preheat oven to 300o and arrange bread cubes on a baking sheet. Bake until bread dries slightly.
  2. Meanwhile, heat oil in a skillet and saute garlic and onion for 2-3 minutes. Add celery and mushrooms and saute until tender, about 7 minutes. Combine bread cubes, sauteed vegetables, fried tempeh, pine nuts, soy sauce and ginger juice to taste and parsley. Slowly add water, while mixing until a soft stuffing forms. Allow to cool completely.
  3. To stuff squash, pack filling firmly into the opening, until firmly stuffed. Replace the squash top and place in a baking dish with a small amount of water to tenderize the squash. Raise oven temperature to 350o, cover and bake until squash pierces easily with a fork.
  4. The exact baking time will vary, depending on the size of the squash, anywhere from 1-3 hours. (Note that any filling that doesn’t fit in the squash can be baked separately in a casserole for about 35 minutes.)

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    Got to give this a try
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