SHELLS:

1 c. flour
Pinch of salt
4 eggs
1/2 c. water
1/2 c. milk

Place eggs, water, milk and salt in blender. Add flour. Blend well. Refrigerate for an hour or overnight. Fry chilled batter in crepe pans, keeping crepes thin.

FILLING:

1/4 c. vegetable or olive oil
2 onions, finely chopped
1/2 lb. tofu in sm. cubes
1 c. chopped fresh mushrooms
1 1/2 c. steel-cut oats
1 3/4-2 1/4 c. water

Saute onions and mushrooms and tofu until onions begin to brown. Add oats and water. Cook stirring frequently for 20 minutes.

SAUCE:

2/3 c. flour
2 c. milk (soy milk or Rice Dream)
2 tbsp. soy sauce
2 c. water
1/2 tsp. sea salt
4 tbsp. olive oil
2 tsp. dried crushed sage
1/2 tsp. thyme
1/2 tsp. marjoram
Pinch black pepper

Heat oil, add flour, stir often for 2 minutes. Remove from heat, allow to cool for several minutes. In separate bowl combine remaining ingredients. Whisk together with flour-oil. Bring to boil, simmer 10-15 minutes.

Wrap stuffing in shells and place in oiled baking pan that has a thin coating of sauce. Cover with foil and bake at 375 degrees for 45-50 minutes. Serve with a scoop of sauce.