Greek Stuffing

(from kylerhea’s recipe box)


Serves 8 people

Categories: November2012, Rice, Thanksgiving, Vegan, Whole Grains


  • 2 1/2 cups uncooked wild rice blend
  • 500 grams vegetable bouillon (2 cubes)
  • 24 ounces prepared seitan (about 3 cups) chopped into tiny little pieces
  • 1 large onion, diced
  • 6 cloves garlic, minced
  • 4 teaspoons cinnamon
  • 1 cup golden raisins
  • 4 tablespoons tomato paste
  • 1 cup pine nuts
  • 2 teaspoons sea salt
  • 1 teaspoon fresh cracked black pepper


  1. Prepare rice, according to package instructions adding bouillon cubes to the water.

  2. Sauté seitan, or other meat substitute, in a separate pan in a smidge of olive oil, until browned.

  3. Use about half of the olive oil in a large pan (I use a wok) and sauté the onions and garlic on medium high heat for about 5 to 7 minutes, or until onions are translucent and garlic is fragrant.

  4. Reduce heat, add the seitan, then all other ingredients to the pan, mix well and remove from heat.

  5. After rice is fully cooked, add to the sautéed ingredients along with the remaining olive oil and mix it all together.

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