So Hannah from BitterSweet gave a challenge a few days ago for barley stuffing. I was too late posting it...that's what happen when you do everything at the last minute! Anyway, I really like seitan and had been wanting to try it in a stuffing, so this was as good a reason as any to make it. I'm not totally in love with the original Seitan O' Greatness recipe (although I love it baked, the texture and everything is great). I made some substitutions, curry powder and sage (equal amounts) instead of paprika and allspice, apple butter instead of tomato paste, and a lot less pepper. I also used some liquid smoke (only about 1 tsp) instead of the worcestershire, and added an extra tbsp of water.
The recipes goes something like this:
1 cup barley
2 tsp veggie bouillon (I use organic better than bouillon)
3 cups water
1/2 recipe Seitan O' Greatness (however you like it)
1 apple, chopped
1 large onion, chopped
4 stalks celery hearts, chopped
1/2 cup cranberries
1/2 cup sliced almonds
1.5 tbsp olive oil
1.5 tsp cinnamon
1 tsp cumin
1 tbsp dried parsley
salt and pepper to taste
(you may want to add more spices, I just kind of added until it was good).
The directions are obviously pretty simple.
1. Cook the barley according to directions (btw, my barley says it takes 1 1/4 hours, and it never takes more than 45 minutes).
2. Soak cranberries in a bowl of water (not necessary, but I do it to wash off some of that sugar.)
3. Preheat oven to 350.
4. In a large pan brown the onions and seitan.
5. Add apples, celery, and spices to pan until combined. Adjust seasoning to taste.
6. Throw everything into a big bowl, add olive oil and almonds, toss until well combined and looks pretty.
7. Add stuffing to a large baking dish, bake for 15 minutes, until warm and a little crispy on top. *I like my stuffing baked, you can definitely skip this step.