Mirlitons are known as chayote squash in other parts of
the country. If unavailable, yellow summer squash or zucchini could be
substituted.
4 or 5 mirlitons
8 oz tempeh
1 teaspoon Cajun seasoning mix
1 tablespoon olive oil
1/2 cup finely diced onions
1/2 cup breadcrumbs
1/2 cup vegan sour cream
2 tablespoons margarine
1 to 2 tablespoons chopped parsley
1 teaspoon Cajun seasoning mix
Boil the mirlitons just until fork tender. Cool, then cut each in half
lengthwise; remove seed. Carefully scoop pulp out with a spoon, leaving about a
1/4 inch shell. Coarsely chop the pulp and reserve.
Steam tempeh, then crumble. Add seasoning mix, and sauté in a skillet with
the olive oil for 2 minutes, add onions and sauté until softened, about
7 minutes. Turn off heat, and add mirliton pulp, breadcrumbs, sour “cream”,
and margarine, and mix well. Spoon mixture into mirliton shells and sprinkle
with parsley. Bake at 375 degrees for 20 to 25 minutes.