Greek Stuffing with Seitan and Pine Nuts
Try this Mediterranean version of a traditional dressing at your next holiday get-together. The cinnamon gives this savory stuffing a unique and lovely flavor.
Equipment
- Large pan or wok, Medium pot, Stirring spoon
Ingredients
- 2 cups 320 g diced yellow onion
- 2 teaspoons fine sea salt
- 2½ cups 400 g uncooked wild rice blend
- ¼ cup 60 ml extra-virgin olive oil, divided
- ¼ cup 66 g tomato paste
- 1 cup 120 g toasted pine nuts
- 1 cup 120 g golden raisins
- 6 cloves garlic minced
- 1 teaspoon freshly cracked black pepper
- 1½ pounds 680 g seitan, diced
- 4 teaspoons 9 g ground cinnamon
- 2 cubes 9 g each vegetable bouillon or 1 tablespoon (6 g) powdered
Instructions
- Prepare the rice according to the package directions, adding the bouillon cubes to the water.
- In a separate pan, heat 1 tablespoon of olive oil and cook the seitan over medium-high heat for 5 to 7 minutes, or until browned and beginning to crisp.
- Add 2 more tablespoons of olive oil to a large pan or wok and sauté the onion and garlic over medium-high heat for 5 to 7 minutes, or until the onions are translucent and the garlic is fragrant.
- Reduce the heat, add the seitan, cinnamon, raisins, tomato paste, pine nuts, salt, and pepper, mix well, and remove from the heat.
- After the rice is fully cooked, add it to the sautéed ingredients along with the remaining 1 tablespoon of olive oil and combine.
Notes / Tips / Wine Advice:
Serving Tip:
This stuffing pairs beautifully with roasted vegetables or a vegan main dish like stuffed squash.
Wine Advice:
A dry white wine, like a Sauvignon Blanc, complements the earthy spices and savory flavors of this stuffing.
Nutritional Information
Calories: 302 kcal | Carbohydrates: 52 g | Protein: 10 g | Fat: 7 g | Fiber: 4 g | Sugar: 8 g | Salt: 1.2 mg
