Thanksgiving Tempeh Stuffing 2.0
Thanksgiving Tempeh Stuffing 2.0
Bringing back this quintessential stuffing to add to your Thanksgiving dinner or as a great side for any dinner! It's packed with all the herby goodness and kicked up a notch with the crumbled tempeh.
Ingredients
- 8oz Tootie’s Tempeh, crumbled
- 1 small loaf (1 pound) day-old crusty sourdough bread (or toasted)
- 1/2 cup salted (cold) vegan butter, plus 1 TBSP melted butter for topping
- 2 leeks, halved, thinly sliced, and rinsed well (2 cups) (or 1 large diced onion)
- 4 celery stalks, diced (1¾ cups)
- 3 garlic cloves, chopped
- 3/4 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup chopped fresh sage
- Heaping 1/4 cup chopped fresh parsley
- 1 tsp chopped fresh rosemary
- 1 tsp fresh thyme leaves
- 1 1/2 to 2 cups vegetable broth
- 1/2 cup Just Egg (liquid version) (if you don't use just add a bit more broth)
Instructions
- Preheat the oven to 350°F 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 sauté for 7 minutes, turning the heat to low halfway through. Pour the leek mixture over the bread and sprinkle with the sage, parsley, rosemary, and thyme. Use your hands to toss until coated. Pour 1½ 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 ½ cup of broth. The amount you use will depend on how dense and dry your bread was.
- Transfer the mixture to the baking dish.
- When ready to bake, drizzle the 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 more minutes until the top is golden brown and crispy.