Ingredients

SHELLS:
1 C. flour
Pinch of salt
4 eggs
1/2 C. water
1/2 C. milk
FILLING:
1/4 C. vegetable or olive oil
2 onions, finely chopped
1/2 lb. tofu in sm. cubes
1 C. chopped fresh mushrooms
1 1/2 C. steel-cut oats
1 3/4-2 1/4 C. water
SAUCE:
2/3 C. flour
2 C. milk (soy milk or Rice Dream)
2 Tbsp. soy sauce
2 C. water
1/2 tsp. sea salt
4 Tbsp. olive oil
2 tsp. dried crushed sage
1/2 tsp. thyme
1/2 tsp. marjoram
Pinch black pepper

Cooking Instructions

SHELLS:
Place eggs, water, milk and salt in blender. Add flour. Blend well. Refrigerate for an hour or overnight. Fry chilled batter in crepe pans, keeping crepes thin.
FILLING:
Saute onions and mushrooms and tofu until onions begin to brown. Add oats and water. Cook stirring frequently for 20 minutes.
SAUCE:
Heat oil, add flour, stir often for 2 minutes. Remove from heat, allow to cool for several minutes. In separate bowl combine remaining ingredients. Whisk together with flour-oil. Bring to boil, simmer 10-15 minutes. Wrap stuffing in shells and place in oiled baking pan that has a thin coating of sauce. Cover with foil and bake at 375 degrees for 45-50 minutes. Serve with a scoop of sauce.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)