Stuffing - The Vegetarian version

Recently while trying to get my steps in by walking in a mall  I met some friends that inspired me to  come up with a Goan influenced vegetarian- stuffing.  This recipe was made by my mother using the giblets that the chicken or turkey often came with from the grocery store.  Since many people have been cutting down on red meats and organ meats for health or ethical reasons I was totally motivated to embark on this experiment.

I must of course dedicate this recipe to Anthony and Flavia who put the idea in my head...and that idea materialized into this recipe.  I do hope you will enjoy  this stuffing and give it a try as you embark on your vegetarian journey !

You can bake this stuffing in a loaf pan so it can be served and portioned easily.  This also allows you to be creative in your presentation.  My memories of traditional poultry with stuffing were always relegated to festive occasions. When we were young children the bird was stuffed and the stuffing proportionately shared with the family as it was scraped out from the bird..  As we were 4 children in the family, the portion sizes of stuffing always seamed meager as we grew older.  My mum in her wisdom then decided to buy additional giblets and make the stuffing in a loaf pan which was ample for the whole family and resulted in leftovers for the next day.

With my husband now a vegetarian and also for health reasons we have not had the traditional stuffing for years.  This year with my newfound inspiration I will be making the vegetarian version more often. Cheers Anthony and Flavia!!

Ingredients  ( approximately 10 servings)

1 large onion roughly chopped
8 ounces of mushrooms roughly chopped  ( I used cremini mushrooms)
1 green chilli or more to taste ( remove seeds if you do not like it hot)
1/4 teaspoon sugar or sweetener
3 slices of bread
1 egg
 Powdered spices below
1 teaspoon turmeric
1 teaspoon pepper
1 teaspoon cummin
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon garlic
1 teaspoon ginger
1 teaspoon salt
2 tablespoons of vinegar

Directions

Add the powdered spices to the mushrooms.  Mix well. Add the vinegar and mix well so the spices are no longer powdery but mixed well into the mushrooms. Leave aside to marinade for at least half hour.

 Later add one tablespoon of vegetable oil in a non stick pan.

 When the oil is hot add the onions

When the onions are translucent  and no longer raw, add the marinated mushrooms and stir.

Cook for a little while and then add the green chilly and sugar. Lower heat and cook till most of the moisture has evaporated. 

 Pour the mixture into a bowl.  place the bread slices in a bowl of water and then remove and squeeze until the water is removed.  Break up the soaked bread and put into the mushroom mix.

 Stir well until mixed through. Leave the mixture aside to cool.

When the mixture is cool preheat the oven to 350 F.  Line a loaf pan with parchment paper length- wise along the sides as shown.  This makes it easier to remove.  Grease the lining and the pan.  I use a kitchen spray like Pam.  My loaf pan was approximately 10.5 inches long and 3.5 inches wide.

Break the egg in a bowl and gently mix. Put the egg into the cooled mushroom mixture and mix well.

Put the mixture in the loaf pan and flatten the top.

Bake for about 30 minutes until browned and firm, and the mixture has left the sides of the pan.   Remove and let sit for at least fifteen minutes before removing so that it sets well and any juices are reabsorbed.  Remove and plate.

Approximate nutritional value based on 10 servings.
calories 49 /  total fat 2.1 g/ total carbohydrates 5.9 g/ protein 1.7 g