“Sage Rosemary Sauteed Veggies and a corn bread base. Stuff eggplant with it or any of the squashes such as sweet dumpling for a lovely holiday treat. Make the base ahead up to a month and freeze airtight. Use the Cayenne only if you chili powder is mild. From Vegetarian Times in 1999”
9 cups

Ingredients Nutrition


  1. Heat oil over med and add onions cook stirring often, until translucent, about 10 minutes.
  2. Add seitan and cook 2 minutes.
  3. Stir in garlic, celery, bell pepper, mushrooms, sage, rosemary, salt and pepper and cook, stirring occasionally, 10 minutes.
  4. Stir in parsley and remove pan from heat.
  5. In bowl, combine cooked vegetables, cornbread, tamari and vinegar and mix well.
  6. Stir in enough broth so that stuffing is moist enough to hold together when pressed but not soggy.
  7. Adjust seasoning to taste with tamari, vinegar, salt and pepper. Stuff vegetable of choice and bake or serve as a side dish.
  8. Cornbread Stuffing Base:
  9. Makes 8 1/2 cups.
  10. Preheat oven to 375 [degrees] F. Lightly oil a 8 1/2-inch square baking pan.
  11. In large bowl, sift together flour, cornmeal, baking powder, chili powder, salt, thyme, oregano, sage and cayenne if using.
  12. Add soy milk, oil and scallions and mix well with a wooden spoon. Pour batter into prepared pan.
  13. Bake until cornbread is light golden brown, about 20 minutes. Transfer to a wire rack and cool completely in pan before crumbling to use in stuffing.

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