Herbed Cornbread Stuffing with Seitan


Use this stuffing for eggplant or any of the scrumptious types of squashes available in the autumn, such as delicata, acorn or sweet dumpling.

  • 1/2 cupServings



  1. In large skillet, heat oil over medium heat. Add onions and cook, stirring often, until translucent, about 10 minutes. Add seitan and cook 2 minutes. Stir in garlic, celery, bell pepper, mushrooms, sage, rosemary, salt and pepper and cook, stirring occasionally, 10 minutes. Stir in parsley and remove pan from heat.
  2. In large bowl, combine cooked vegetables, cornbread, tamari and vinegar and mix well. Stir in enough broth so that stuffing is moist enough to hold together when pressed but not soggy. Adjust seasoning to taste with tamari, vinegar, salt and pepper. Stuff vegetable of choice and bake according to directions in "Stuff It Your Way" (available in recipe index) or serve as a side dish.

Nutrition Information

  • Serving Size: Makes 9 cups
  • Calories: 109
  • Carbohydrate Content: 14 g
  • Fat Content: 3 g
  • Fiber Content: 2 g
  • Protein Content: 8 g
  • Sodium Content: 264 mg