Video
The Best Vegan Stuffing
Looking for the best vegan stuffing? This is it! Homemade tempeh sausage crumbles folded into a classic stuffing with sourdough bread, carrots, celery, onion, thyme, and sage.
Equipment
Ingredients
Tempeh Sausage
- 16 ounces tempeh, from two 8-ounce packages
- 1/4 cup water
- 1 tablespoon fennel seeds
- 1 tablespoon dried basil
- 1 1/2 teaspoons smoked paprika
- 1 tablespoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon dried sage
- 3 garlic cloves, minced
- 1/4 cup soy sauce
- 1 teaspoon pure maple syrup
- 3 tablespoons olive oil
Sourdough Stuffing
- 1/2 cup butter, plus more for greasing pan*
- 1 pound sourdough bread, cut into small cubes
- 1 large white or yellow onion, finely chopped
- 4 celery stalks, finely chopped
- 2 carrots, finely chopped
- 1/2 cup dry white wine
- 2 tablespoons fresh sage, chopped
- 2 tablespoons fresh thyme leaves, chopped
- 1/4 cup finely chopped parsley
- 1/2 teaspoon salt**
- 1/2 teaspoon freshly ground pepper
- 3 cups vegetable stock
Instructions
- Heat a large skilletover medium heat. Crumble the tempeh using a r or finely chop using a knife. Then, add to the skillet along with 1/4 cup water. Let steam until all water is absorbed, stirring occasionally.
- Next, add in the spices for the tempeh sausage and garlic and toast for 1 minute until fragrant. Add in the soy sauce, maple syrup and oil and let cook for 5-8 minutes until browned and crispy. Set aside.
- Preheat oven to 300 degrees F. Lightly butter a large (9×13″) dish and set aside.
- Cube the bread and place it in a single layer on a baking sheet (you will likely need two baking sheets). Toast until it is dried out but not overly browned, for about 10 minutes. Remove from oven.
- While bread is cooking, heat the butter in a separate large saucepan over medium heat. Add the onion, celery, and carrots and cook, stirring occasionally, until vegetables are very tender but not browned about 15 minutes.
- Then, add the wine and scrape any browned bits that have occurred after cooking the vegetables. Cook until wine is mostly evaporated, about 3-4 minutes. Next, toss in sage, thyme, and parsley.
- Increase oven temperature to 350 degrees F.
- Add the toasted bread, tempeh sausage, and vegetable mixture in a large bowl and add 2 cups of stock; toss well to combine. You want the bread mixture to absorb all of the broth and be “wet” but not have any visible broth in the bowl. Add the salt and pepper.
- Slowly add the rest of the broth, tossing every 1/4 or so until all combined. Let sit for 10 minutes until all broth is absorbed. Season, adding more salt/pepper if needed.
- Transfer the stuffing to the prepared dish and cover with foil. Bake for 40 minutes. Remove foil, increase temperature to 425 degrees F. and bake another 20-25 minutes until golden brown on top.
Notes
*I used Earth Balance baking sticks; or regular butter for non-vegan version. Don’t substitute oil, you want the flavor of butter)
**Earth Balance is salty, so if you use an unsalted butter, you’ll want more salt)
You can make this ahead of time for easy prep. Make as directed the day before, then cover with foil and chill in the fridge until ready to bake.
Nutrition
Serving: 1servingCalories: 458kcalCarbohydrates: 42gProtein: 18gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 31mgSodium: 1357mgPotassium: 472mgFiber: 3gSugar: 6gVitamin A: 3531IUVitamin C: 8mgCalcium: 152mgIron: 5mg