Thanksgiving Tempeh Stuffing 2.0
Elevate this beloved Thanksgiving side dish to the MVP on your Thanksgiving table this year. Packed with all the herby goodness but kicked up a notch with crumbled tempeh.
Ingredients
- 1 (8 oz) package Tootie's Tempeh, crumbled
- 1 small loaf (1 pound) day-old crusty sourdough bread
- 1/2 cup salted (cold) vegan butter, plus 1 Tbsp melted butter for topping
- 2 leeks, halved, thinly sliced, and rinsed well (2 cups)
- 4 celery stalks, diced (1 3/4 cups)
- 3 garlic cloves, chopped
- 3/4 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup fresh sage, chopped
- Heaping 1/4 cup chopped fresh rosemary
- 1 tsp fresh thyme leaves
- 1 1/2 to 2 cups vegetable broth
- Egg replacer (enough to replace 2 eggs)
Instructions
- Preheat oven to 350℉ and grease a 9x13-inch baking dish.
- Tear or cut the bread into 1-inch pieces and spread in a single layer onto a large baking sheet. Bake for 10 to 15 minutes to dry it out. Set aside.
- Melt the butter in a large skillet over medium heat. Add the crumbled tempeh, leeks, celery, garlic, salt, and pepper, and saute for 7 minutes, turning the heat to low halfway through.
- Pour the leek mixture over the bread and sprinkle with sage, parsley, rosemary, and thyme. Use your hands to toss until coated.
- Pour 1 1/2 cups of the broth evenly over the stuffing and toss to coat. Add the egg replacer and toss again.The bread should feel pretty wet. If it's still a bit dry, mix in the remaining 1/2 cup of broth. The amount you use will depend on how dense and dry your bread was.
- Transfer the mixture to the baking dish. If making ahead, stop here, cover the dish with foil, and store in the refrigerator until ready to bake.
- When ready to bake, drizzle the 1 tablespoon melted butter on top and bake, covered, for 30 minutes.
- If the stuffing is still pretty wet, uncover the dish and bake for 5 to 10 minutes until the top is golden brown and crispy.
- Enjoy!