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.
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. The secret is adding in fennel seeds and sage; those two spices alone make this sausage taste more like Italian sausage and less like tempeh. Promise me these crumbles will make an apperance in your house soon, OK?
To begin, we’re sauteeing 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 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. At least, it didn’t to me when I tested those options.
Then we fold in the 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.
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.
Hope you love this one as much as I do!
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
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.
- 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 skillet along 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.
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.