Instructions: MAKES 10 1/2 CUPS DAIRY-FREE

In this delectable stuffing, we use several techniques that enhance flavor.

Many of the ingredients are sauted separately to preserve their unique character; the pan in which the tempeh is browned is deglazed; and whole spice seeds are pan-roasted in oil. Use this dressing to stuff onions, mushrooms, zucchini or another vegetable of your choosing.

In large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat. Break tempeh into 4 pieces, place in steamer basket and reduce heat to medium, cover and steam 20 minutes. Set aside to cool slightly.

Meanwhile, in large saucepan, bring broth to a boil over high heat; add millet, quinoa and 1 teaspoon salt. Return to a boil, reduce heat to low, cover and simmer until liquid has been absorbed, about 20 minutes. Remove from heat and let stand, still covered, 5 minutes. Transfer to Large bowl and set aside.

Crumble steamed tempeh into small pieces. In large skillet, heat 1 tablespoon oil over medium heat. Add crumbled tempeh and cook until lightly browned, about 3 minutes. Add to grain mixture.

To deglaze pan, return same skillet to high heat, add vinegar and 2 tablespoons mirin and stir with wooden spoon to loosen brown bits on bottom. Add deglazing liquid to grain mixture.

Wipe out skillet and heat 1 1/2 tablespoons oil over medium-high heat. Add cumin, coriander, mustard and celery seeds and stir until fragrant, about 20 seconds. Stir in leeks and garlic and cook, stirring often, until leeks are tender, about 5 minutes. Add leek mixture to grain mixture.

Wipe out skillet and heat remaining 1 tablespoon oil over medium-high heat until hot but not smoking. Add mushrooms and oregano and cook, stirring often, until mushrooms are soft and beginning to brown, about 2 minutes.

Add remaining 1 tablespoon mirin and let that cook off. Stir in 1 tablespoon tamari. Add mushrooms to grain mixture.

In small bowl, mix together mustard, remaining 2 tablespoons tamari, pepper and remaining 1/2 teaspoon salt. Add to grain mixture along with pistachios and mix well. Stuff vegetable of choice and bake according to directions (see separate recipe for "Stuff it your way"), or serve as a side dish.

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