Seitan Stuffed Squash

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Seitan Stuffed Squash

Makes 6 servings

 

 

 

3 acorn or delicata squash

6 - 8 oz. seitan, minced

1 green apple, diced

1 stalk celery, diced

1 small onion, diced

5 or so slices stale bread

1/2 cup tvp

1 small carrot, diced

3 - 5 mushrooms (opt.)

1/4 cup raw cashew pieces

3 Tbsp. soy sauce

1 clove garlic, minced

4 Tbsp. margarine

1/2 cup apple juice

2 Tbsp. maple syrup

Sage, thyme, oregano to taste

Salt & pepper to taste

1 tsp. cinnamon

1/2 tsp. garlic powder

 

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 1/2 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 1/2 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).