Tempeh and Wild Rice Stuffing with Hazelnuts

Serves: 4

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Ingredients

Preparation

Preheat oven to 375°F. Lightly grease a baking sheet. Place squash cut side down on the baking sheet and roast until partially baked (just slightly soft), about 20 minutes. Remove from the oven, but leave the oven on. Use tongs to flip squash skin side down, and cool slightly while you prepare the stuffing.

Combine water and tamari in a medium bowl. Add diced tempeh and marinate for 10 minutes.

Add olive oil to a heavy skillet and warm over medium heat. Remove marinated tempeh from liquid and lightly brown in the oil for 5 minutes. Remove pan from heat.

Combine rice, hazelnuts, celery, parsley, onions, mushrooms, and herb blend in a large bowl. Add tempeh, scraping any oil and bits into bowl. Toss to combine.

Taste and add salt, pepper and the wine in small amounts, lightly tossing and tasting. Pack lightly into cavity of partially baked butternut squash.

Cover squash with foil and bake for 25 to 30 minutes, until squash is completely tender.

Notes

You may substitute other types of winter squash for the butternut, including acorn, kabocha or a small pumpkin. Cooking times are posted for a squash of about 2 1/2 lbs, and may need adjustment if your squash is larger.

Recipe by Goldie Caughlan, former PCC Nutrition Education Manager

Learn more about our recipes. View guidelines »

More about: hazelnuts, tempeh, wild rice

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