Something fast and filling for a summer evening, this Summer Stuffing comes together quickly and tastes wonderful! You can make the stuffing part a day ahead and put it all together quickly and easily when you get hungry.
Fresh summer veggies hold a generous helping of flavourful rice and crumbled tofu. Served with either an easy puff pastry top or just a sprinkle of Cashew Crumbles, this offers so many possibilities! It is great in mushrooms, zucchini, acorn squash, or a rainbow of peppers!
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| Prep Time | 20 minutes |
| Cook Time | 20-30 minutes |
| Servings |
cups
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Ingredients
- 2 cups cooked rice I used a blend from Costco that includes wild rice for a great texture.
- 1 cup corn I used corn we had smoked on the barbeque but regular corn is fine.
- 1 350 gram package firm tofu rinsed, drained and crumbled.
- 1 sweet onion
- 3-4 cloves fresh garlic
- 3 sweet peppers
- 1 medium zucchini
- 4 large mushrooms
- 2 Tablespoons fresh herbs chopped I used thyme, sage, savoury, and a little oregano.
- salt and pepper to taste
- 1 Tablespoon chopped green onion or chives
- 1/2 cup Cashew Crumbles or any vegan parmesan
- 1 package puff pastry (vegan) defrosted This is an optional way to top these.
Ingredients
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Rate this recipe!
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Instructions
- Cook the rice according to package instructions.
- Cut off the top inch or so of the peppers. (see picture) Clean out the seeds. Chop the top pieces into small bits.
- Cut the zucchini in half longways and scoop out the soft center. Chop it up.
- Wash the large mushrooms and remove the stems. Chop the stems up into small pieces.
- Chop the onion and garlic in a food processor, or by hand. If not using a processor, mince the garlic. Fry this in a little oil in a large pan.
- Add all the chopped veggies and fresh herbs. Cook until soft. Season to taste with salt and pepper.
- Stir in the crumbled tofu and stir to allow the tofu to soak up all the great flavours.
- In a large bowl, combine the corn, cooked rice, all the cooked veggies and tofu. Stir together and season to taste again!
- Stir in the chopped green onion or chives.
- Fill the prepared veggie shells with stuffing mixture. Sprinkle with Cashew Crumbles or top with a strip of puff pastry cut to fit. Make sure to make slits in the pastry to allow proper cooking.
- Bake for approximately 20-30 minutes or until pastry is browned. The vegetable shells should be soft enough to eat!
- Serve warm from the oven! Enjoy!
Recipe Notes
This is a great recipe to change around, according to what veggies and herbs you like best. Have fun experimenting! It can be done without the tofu, but it helps the mixture stay moist during cooking and adds great protein.
