Thanksgiving tempeh stuffing
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!