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Stuffing Cakes with Corn Gravy

Have you ever walked into the kitchen and just didn’t have a clue what you were going to make for dinner? I did this weekend. My husband has been out of town visiting relatives, so it has been just me to cook for these past few days. I have been craving stuffing and wanted to make it in a new way rather than just using it for stuffing zucchini or mushrooms. So I decided to spin it like a crab cake except without the crab. I also had fresh white shoepeg corn in the refrigerator that needed to be used up from the farmer’s market.

I made the stuffing as usual and then formed it into patties and fried it lightly in a little vegetable oil. While I was making the stuffing patties I made a light bechamel sauce with vegan margarine and a little flour and then added the sweet corn. The result was wonderful and kept me full for two meals this weekend.

There are areas where people call this stuffing and other areas where people call it dressing. My inclination is to call it stuffing even though it is not being stuffed into anything in this application.

Stuffing Cakes with Corn Gravy

1/2 onion diced

1 celery stalk diced

1 T vegan butter

1 tsp sage

1 tsp garlic, minced

1 tsp no chicken broth paste

3 cups of dried bread cubes

1 cup hot water

To make the stuffing cakes, saute onions, celery and garlic in the vegan butter. Add the sage and no chicken broth paste and the water.  Cook until the paste is dissolved. Add the bread cubes and stir until the bread cubes absorb the water.  Cool. Form into patties and fry in 1 T vegetable oil until the both sides are brown and crispy.

To make the Corn Gravy

2 ears of corn shaved from cob

2 T vegan butter

2 T flour

1 tsp sugar

1-2 cups soy milk

1 tsp freshly ground nutmeg

In a sauce pan, melt the vegan butter and add the flour. Cook lightly and then add the milk slowly and cook till it thickens. Add the sugar, corn and nutmeg. If it gets too thick just add a little more water to loosen the gravy.

To plate: Put two stuffing cakes on the plate with one slightly covering the other. Pour gravy over the top and enjoy.

I did not add any other vegetables to the dish as the two stuffing cakes were more than plenty to fill me up.

Filed under Stuffing cakes Corn gravy vegan nutmeg