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.
 
 
"And we know that God causes all things to work together for good to those who love God, to those who are called according to His purpose." (Romans 8:28)