INGREDIENTS:20 acorn squash halves 1 lb. millet 1 lb. lentils 8 cups vegetable stock or more as needed 2 large red peppers, small dice 1 large onion, small dice 1 large carrot, small dice 4 celery ribs, small dice 10 blocks tofu , pressed,then cut into medium dice 1 ½ cups wheat bread crumbs 2 Tbsps. garlic 3 Tbsps. vegetable oil 1 tsp. fennel seed 1/8 tsp. cayenne pepper 2 tsps. dried basil ¼ cup fresh parsley, chopped 1 tsp. salt, or more to taste 1 tsp. pepper, or more to ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.