Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
The BEST Vegan Stuffing! Made with homemade tempeh sausage, sautéed vegetables and sourdough bread. This stuffing is a must make for Thanksgiving and the holidays.
If you call something the best, it has gotta be the best, right?
Well, this is the best vegan stuffing out there. Maybe the best stuffing ever? I don’t know. You be the judge.
I’ve basically taken my mom’s stuffing recipe and swapped in homemade tempeh sausage crumbles for Italian sausage. Promise me you will try these sausage crumbles, even if it’s not in this stuffing.
The secret in making the best vegan stuffing is using homemade tempeh sausage crumbles. These crumbles completely make the stuffing, so don’t skip them.
Isa first taught my how to make them and I’ve been adding them to countless recipes ever since: pizza, pasta, egg bakes, tofu breakfast tacos– you get the drift. Adding in fennel seeds and sage make this plant-based sausage taste more like Italian sausage and less like tempeh.
In addition to tempeh, you’ll need:
Trust me that once you learn how to make these sausage crumbles, you’ll want to put them in everything. First, you’ll steam tempeh crumbles with a little water in a skillet, then add in the spices and fresh garlic cloves.
Next, add in the soy sauce, maple syrup and oil and let cook for 5-8 minutes until browned and crispy.
Once you make the tempeh sausage crumbles, you’ll need traditional stuffing ingredients like:
First, begin by sautéing the holy trinity of carrots, onion and celery in glorious butter. Well, vegan butter. I’m obsessed with Earth Balance and use it in just about everything, but any butter will work. I prefer EB because it’s a dairy-free, non-hydrogenated margarine which means you get the non-dairy factor without any added trans-fats. Please use butter or vegan butter here; coconut oil or olive oil just doesn’t have the same taste.
Then, we fold in the tempeh sausage crumbles and lots of toasted sourdough bread. Day-old bread isn’t enough, the bread should be very dry and crouton like. To ensure that each piece is toasted enough, cube it and then bake in the oven until dried.
Next, fresh herbs are a must, so I included a heavy hand of sage, thyme and parsley. Don’t substitute dried as it won’t work the same way. Plus, it’s Thanksgiving and I think it’s OK to spend a few dollars on yummy fresh herbs; use any extras in cocktails, pasta or freeze for later.
Lastly, add the vegetable broth and let sit to ensure that the bread soaks up everything before baking. Start slowly, you can always add more if needed. I like to begin with two cups of broth, then add a tablespoon or two at a time until perfect. The bread should be lightly moist, but not wet. If it’s too wet, it will bake into a soupy mess. It’ll still be delicious, but stuffing should be moist, not wet.
Finally, add everything into a lightly greased casserole dish, cover with foil and bake for40 minutes. To finish, remove the foil and bake uncovered for 20 minutes until golden brown and crispy on top.
I prefer either a sourdough loaf of french bread for this vegan stuffing recipe. You can also use a whole grain bread if you prefer. The type of bread doesn’t matter as much as making sure the bread is dried out enough to soak up the filling. If your bread is too soft, then texture of this stuffing won’t be the same.
To make this recipe gluten-free, substitute tamari or coconut aminos for the soy sauce in the tempeh sausage crumbles recipe and use a good gluten-free bread. Most gluten-free bread doesn’t get as crusty as regular bread, but it will still work.
Hope you love this vegan stuffing recipe as much as we do! Since we typically do a mostly plant-based Thanksgiving, I find that classic side dishes like stuffing are so easy to make vegan. With a little vegan butter, good vegetable broth, crispy tempeh sausage and lots of fresh herbs, I promise this stuffing recipe will become a must-make in your house every year.
If you’re looking for more vegan thanksgiving recipes, consider my
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. Vegan.
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.
The Ultimate Plant-Based Protein Cookbook + Course
(Includes 40+ recipes!)
FREE 7-DAY COURSE + COOKBOOK