By George Dryden | Serves 2-3, depending on marrow size
I have a thing about stuffed marrow. Always have. The ultimate autumn food. So I’ve veganised my mum’s version, which used to be stuffed with sausage meat. The shitake mushrooms give it a meaty texture, but you can use any kind of mushroom.
- 1 large marrow, topped, tailed, peeled and cut lengthways
- 150g shitake mushrooms/mixture of mushrooms of your choice, chopped medium
- 135g quinoa, rinsed
- 660ml vegetable stock
- 2 tbsp coconut oil, plus extra for coating the marrow before baking
- 3 sticks celery, finely chopped
- 1 onion, finely chopped
- 5 cloves garlic, crushed
- 3 tbsp Marmite/yeast extract
- 4 tbsp nutritional yeast
- 1 tbsp dried thyme, or small bunch of fresh, finely chopped, woody stalks removed
- 1 tbsp dried tarragon, or 10g fresh
- Pre-heat oven to 200C.
- Melt the coconut oil over a low heat in a deep pan or saucepan, then add onion and celery. Continue to use low heat and cover.
Once onion has turned translucent, add the tarragon and thyme. Mix well and cook for a few minutes.
- Add quinoa, mix around and then add Marmite and vegetable stock. Cover again, then remove lid once the mixture begins to simmer.
Add mushrooms, cover again, then remove lid once simmering again.
- Continue to cook on low heat until the quinoa forms small “tails”. If the water is evaporating before this has started to happen, add a splash more, although you shouldn’t need to. The tails should appear after about 15 minutes.
Remove from heat, and add garlic and nutritional yeast. Stir well.
- Rub coconut oil all over the outside of both pieces of marrow.
- Place in a baking tin with sides, and fill each shell with the quinoa mixture, stuffing as much as possible into each one.
- Cover with foil, and place in oven for 1 hour.
TIP: Got mixture leftover? Either serve, reheated in a saucepan, the next day, with a side salad, or freeze until needed again. Defrost at room temperature for around 10 hours, or for longer in the fridge.