I Was A Teenage Vegan CookBlog

So there are some out there who seem unsatisfied with the cornucopia of un-savory somethings that my cookblog provides, and who have kindly requested that I post a selection of recipes that are altogether less sweet. Fortunately for them, my grandiloquent magnificence is only exceeded by my gustatory munificence, so sheathe your poison pens, nay-sayers, and feast your eyes (and eventually your mouths) upon this delectable dish:

This recipe was among the six featured at the party mentioned in my previous post, and is essentially comprised of roasted mushrooms stuffed with a hearty mish-mash/ghoul-ash of autumnal ingredients. I’ve had a little problem with the mushrooms shrinking more than I’ve expected, but fortunately the extra filling holds up excellently by itself. I’m sure it could easily be used as a more flavorful and less starchy alternative to traditional stuffing as well, provided you have some other things lying around that you’d like to stuff with it.

Ingredients:

• 2 Tbsp. olive oil
• 2 Tbsp. flour
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• Several large mushrooms
• 1/2 cup dried cranberries
• 1/2 cup walnuts, chopped
• 1 package seitan, diced
• 1 package tempeh, diced
• 1 cup carrots, diced
• 3 cups fresh spinach, chopped
• Parsely, sage, rosemary, thyme, oregano
• Salt and pepper
• Vegetable oil

Equipment: Several frying pans, knives, and cutting boards. Large cake, cookie, or roasting pan.

Music: Monster Mash - Bobby “Boris” Pickett (R.I.P.)

Instructions:

1. Preheat the oven to 375.
2. Remove the stems and scoop out some of the undersides of the mushrooms. Chop these into small pieces and set aside. Place the mushroom caps stem-side down on an oiled sheet pan and bake for 10 minutes. Remove the pan from the oven and allow to cool before draining off the excess liquid, turning the mushroom caps over on the pan, and setting them aside.
3. Prepare the vegetable broth (either by boiling water for the bullion or opening the cans (you lazy so-and-so).
4. Combine the onion and garlic in a frying pan with a little vegetable oil and cook until browned then remove from heat.
5. Whisk together the flour and olive oil in a saucepan over medium heat until fully combined. Add the broth by half-cups, whisking continually to prevent lumps from forming. Add onions, garlic, chopped mushroom pieces, and spices and simmer.
6. Toast the walnuts and cranberries together in a dry frying pan over medium heat, cooking them until the walnuts are browned.
7. Fry the seitan and tempeh over medium/high heat in a large pan with some vegetable oil until they begin to brown, then add carrots and cook for a couple more minutes. Add spinach and cook until reduced, then add walnuts and cranberries and stir in garlic/onion/mushroom gravy. Reduce heat to low and cook for a few more minutes before removing from heat.
8. Spoon the stuffing into the mushroom caps, pressing it down firmly and piling it on as high as possible. Return the mushrooms to the oven and bake for 20 minutes. Remove them from the oven, allow to cool slightly, and serve.