2 TBSP oil
1 large onion, finely chopped
2 tsp fresh rosemary, finely chopped
8 oz walnuts, finely chopped/coarsely ground
1 tsp fennel seed (optional)
1 tsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes
1 tsp dried sage
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
2 TBSP low-sodium tamari (or soy sauce)
1 cornbread loaf (8-inch round), crumbled
2/3-3/4 cup rehydrated figs, roughly chopped
salt and pepper
1 TBSP ground flax + 3 TBSP water (flax egg)
2 TBSP hemp seeds + 4 TBSP water + 2 TBSP oil
1/2-1 cup vegetable stock
Preheat the oven to 350.
Heat the 2 TBSP of oil over medium heat. Saute the onion and rosemary for 5 minutes, then add the walnuts, spices, and tamari. Cook an additional 5-7 minutes, until the onion is cooked and the walnuts and spices are very fragrant.
Transfer the walnut mixture to a mixing bowl and add the cornbread and figs, then season generously with salt and pepper.
With an immersion blender, combine the flax egg, hemp seeds, water, and oil. (Feel free to replace the hemp seeds and water with 1/3 cup of any nondairy milk you have on hand. Though hemp does create a particularly creamy result--due in part to the fact that the seeds blend well enough that you don't need to strain it, which adds richness--it's not necessary to buy them just for this purpose). Blend until very creamy. Whisk in 1/2 cup of vegetable stock and add to the cornbread-walnut mixture.
Stir, add more stock if it seems dry (you should have something like a very moist dough). Transfer the mixture to a 8x8 or 9x9 baking dish and bake at 350 for 45 min-1 hr.