STUFFINGS | 133 Defrost meatless. Heat oil in large frying pan. Over medium heat fry onions and when they start to change colour add garlic and carrot. Add meat substitute and with a fork separate the block by mashing and turning it over to break it up. Add rest of ingredients, cover and cook for 10 minutes. Adjust seasonings if necessary. Stuff. STUFFED ZUCCHINI OR VEGETABLE MARROW I think one can successfully use the stuffings above, but in my cookbook A Potpourri of Memories I substitute 3 green onions and 1 mashed clove garlic for the regular onion and added 1 small can unsweetened corn, 1 Tbs chopped basil and ½ tsp dried oregano. Trim ends. Cut each in half lengthwise and scoop out seeds with a spoon/ Blanch zucchini in boiling water for 2 minutes, then drain. Spoon stuffing into zucchini/ marrow. If you have vegan parmesan you can spread it over stuffing. Bake in a preheated moderate oven 180°C for 25-30 minutes STUFFED ONIONS 6 large onions, flattish if possible Stuffing Remove protruding roots and leathery skin from onions. Make an incision in the pointed center of each onion, leaving 2-3 outer layers and the base intact. Drop into boiling water and boil for about 15 minutes until the cut in the center expands. Remove from water and drain. When cool make a similar cut at right angles to the first and with a knife scoop out inner bulb. Stuff onions fully. If they tear, patch with bits of scooped out onion leaves. Chop the remaining scooped out onion and add to any leftover stuffing. Place onions in an oiled dish and sprinkle with vegan grated cheese if desired and bake in a preheated 180°C oven for about 30 minutes. Serve the onions on a base of leftover stuffing and sprinkle with chopped parsley. I also have a recipe for Stuffed Eggplant, but as you all know I am highly allergic to eggplant and can’t even copy the recipe out today without shivering.
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