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Compass Recipe: Stuffed Gardein™ Scallopini

A festive and delicious main dish for any special occasion

Tal Ronnen

holiday stuffed Gardein scallopini

Garden Protein International

Serves 8

8 Gardein™ scallopini*
1/4 cup vegan butter (try Earth Balance brand)
1 cup finely diced onion
3/4 cup finely diced celery
3 ounces assorted wild mushrooms, thinly sliced (try shiitake and oyster)
1 teaspoon sage
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and pepper to taste 
1/2 loaf French bread, cut into 1/2" cubes and toasted in a 300° F oven to dry out  
1 cup faux chicken broth or vegetable stock

Flour dredge
1/2 cup flour 
1/4 teaspoon sage, minced 
1/4 teaspoon thyme, minced 
1/4 teaspoon rosemary, minced
Salt and pepper to taste

*Gardein is a plant protein product available in the frozen and refrigerated sections of most natural and conventional supermarkets.

Preheat the oven to 375 F (190 C).

Thaw the Gardein™ scallopini. Press to half their original thickness.

In a large sauté pan, heat the margarine and sauté the onions and celery for 3 minutes. Add the mushrooms and dried herbs and cook for 5 minutes. Add the cubed bread and turn off the heat. Add the stock and toss gently. Let the mixture sit off the heat until most of the liquid has been absorbed by the bread.

Once the stuffing mixture is cooled, evenly scoop some onto a scallopini leaving 1/4" around edges. Cover with another scallopini and seal all edges. Repeat this step to make the other stuffed scallopini.

Dredge lightly in the flour dredge mix and pan fry until all edges are brown. Transfer into an oven-safe pan and bake for 25-30 minutes or until internal temperature reaches 165 F.

Serve with your favorite roasted vegetables and veggie gravy or our cranberry cabernet sauce.

Recipe provided by Tal Ronnen, author of The Conscious Cook.

For more Gardein™ recipes, visit gardein.com.


All figures are per serving (assumes 8 servings).

Calories: 285
Fat: 10 g
Carbs: 28 g
Fiber: 3 g
Protein: 17 g
Sodium: 657 mg

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