In my pre-plant based days, baked stuffed clams were a scrumptious treat. Here's a healthy rendition I created for a tasty trip back in time.
1 lb. package tempeh
2 T soy sauce
1 tsp nutritional yeast
2 garlic cloves, minced
1 T dried rosemary
1 1/2 tsp dried oregano
1 tsp ground cumin
1 tsp red pepper flakes
Break tempeh in small pieces. In medium saucepan, cover tempeh with water and bring to a boil. Simmer for 20 minutes. Drain the tempeh, set in large bowl, and mash with a fork or potato masher. Add the above ingredients to the tempeh, mix well, and set aside. (Adjust seasonings to your liking.)
2 cps chopped mushrooms (use your favorites)
1 cp chopped onion
1 cp chopped green pepper
1 tsp pepper
1 tsp tobasco sauce
1 tsp paprika
1 T Worcestershire sauce
1 tsp kelp seasoning
3/4 cp vegan margarine, melted
1/2 cp water or low sodium veggie broth (added as needed for moistness)
2 cps vegan herb bread stuffing
Using a little veggie broth or water, saute the onions and green pepper till soft, about 6 minutes. Stir frequently. Then add the mushrooms and saute another 5 minutes till mushrooms are tender. When done, season the veggies with pepper, tabasco, paprika, kelp powder, and Worcestershire sauce.
Then add these ingredients to the large bowl with the tempeh. Stir in the melted vegan margarine and herb stuffing. Mix well with wooden spoon. If your food processor is large enough, process all mixed ingredients in processor. Taste to adjust the seasonings and moistness. Some like it more hot, adding additional pepper, cumin, etc.
Stuff clam shells with mixture. Bake in oven for 15 minutes at 350. Or you can wrap each shell individually in plastic wrap and freeze for later use. When ready, remove from freezer, thaw, then bake in oven as above.