Vegan Thanksgiving Stuffing
A Thanksgiving staple that cannot be forgotten is stuffing. Even though this side-dish generally comes from inside the Turkey (adds flavor and moisture) on a Turkey-Free Thanksgiving day, you don’t have to forego this favorite. To satisfy the meat eaters, this recipe includes seasoned Tempeh “sausage” to add a meaty texture. Pro-tip: The Tempeh Sausage is a fantastic recipe by itself, feel free to grab it and use it elsewhere as a meat-free alternative.
- 16 ounces tempeh (from two 8 ounce packages)
- 1/4 cup water
- 1 tablespoon fennel seed
- 1 tablespoon dried basil
- 1.4 teaspoon smoked paprika
- 1 tablespoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon dried sage (I love Penzey Spices Rubbed Sage, can also use fresh if you don’t have dried)
- 3 garlic cloves, minced
- 1/4 cup soy sauce
- 1/2 teaspoon pure maple syrup
- 3 tablespoons olive oil
- 1/2 cup butter, plus more for greasing pan (I used Earth Balance baking sticks; or regular butter for non-vegan version. Don’t substitute oil, you want the flavor of butter)
- 1 lb. sourdough bread, cut into small cubes
- 1 large 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
- 1/4 – 1/2 teaspoon salt (Earth Balance is salty, so if you use an unsalted butter, you’ll want more salt)
- 1/2 teaspoon freshly ground pepper
- 3 cups vegetable stock
- Heat a large skillet over medium heat.
- Crumble the tempeh using a box grater or finely chop using a knife. Add to the skilletalong with 1/4 cup water. Let steam until all water is absorbed, stirring occasionally.
- Add in the spices 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″) baking dish and set aside.
- Cube bread and place in a single layer on a baking sheet (will likely need two baking sheets) and toast until dried out but not overly browned, about 25-30 minutes. Remove from oven.
- While bread is cooking, heat the butter in a 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.
- Add the wine and scrape any browned bits on the bottom of the skillet. Bring to a boil and cook until wine is mostly evaporated, about 3-4 minutes. Toss in sage, thyme and parsley.
- Increase oven temperature to 350 degrees F.
- Add 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 stuffing to 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.
Big thanks to Delish Knowledge for the original recipe!
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