Ingredients
Directions
Prepare flax eggs: To a small bowl, add the flax meal and water. Mix well and set aside.
Toast the bread: Heat oven to 300 degrees. Add the cubed bread to a baking sheet and bake for 25–30 minutes until crispy.
Make the tempeh: Heat a large stovetop pan over medium heat. Add the fennel seeds and let cook until fragrant, about 1–2 minutes.
Add the tempeh to the pan along with 2 cups of water. Increase heat to medium-high and let steam until all of the water is absorbed, stirring occasionally, about 3–5 minutes.
Reduce the heat to medium. Add the remaining spices and cook for 1 minute until fragrant.
Add the tamari and maple syrup and cook for 3–5 minutes until the tempeh is browned. Transfer to a medium bowl and set aside.
Preheat oven to 375 degrees F.
Heat the same stovetop pan on medium-high and add the celery, onions, and carrots. Cook until the onions are translucent, about 3–5 minutes. Add water or vegetable broth as needed to deglaze the pan.
Turn the heat down to medium and add the garlic and mushrooms, stirring and cooking for 1–2 minutes.
Stir in the thyme, oregano, sage, parsley and salt and pepper, if using. Fold in the spinach until wilted. Turn off the heat.
Add the bread cubes, tempeh, and herb mixture to a large bowl and stir well.
Stir in the flax egg.
Gradually add the vegetable broth, ¼ cup at a time, stirring as you go to moisten the bread evenly. Add enough broth so that the outside of the bread is moist and the stuffing easily sticks together but not so much broth that the bread is soggy all the way through.
Taste and adjust seasoning with salt and pepper.
Line a large (9x13-inch) casserole dish with parchment paper. Add the stuffing, spreading it evenly into the pan without pressing it down or compacting it.
Bake for 30–35 minutes, until the top is golden brown and crisp.
For crispier stuffing, stir and cook for an additional 10 minutes.
Chef's Notes
Substitutions
Use organic gluten-free or sourdough bread in place of the whole-grain.
For the mushrooms, use cremini, portobello, or button.
Use red, yellow, or white onion, or shallots.
Sugar-free
Omit the maple syrup.
Add more flavor and nutrition
Drizzle Mushroom Gravy on top.
Prep ahead
Bake the bread ahead of time and store in an airtight container at room temperature 24 hours before making the recipe.
Make the tempeh ahead of time and store in an airtight container in the refrigerator for up to 3 days before making the recipe.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up one month.
Ingredients
Directions
Prepare flax eggs: To a small bowl, add the flax meal and water. Mix well and set aside.
Toast the bread: Heat oven to 300 degrees. Add the cubed bread to a baking sheet and bake for 25–30 minutes until crispy.
Make the tempeh: Heat a large stovetop pan over medium heat. Add the fennel seeds and let cook until fragrant, about 1–2 minutes.
Add the tempeh to the pan along with 2 cups of water. Increase heat to medium-high and let steam until all of the water is absorbed, stirring occasionally, about 3–5 minutes.
Reduce the heat to medium. Add the remaining spices and cook for 1 minute until fragrant.
Add the tamari and maple syrup and cook for 3–5 minutes until the tempeh is browned. Transfer to a medium bowl and set aside.
Preheat oven to 375 degrees F.
Heat the same stovetop pan on medium-high and add the celery, onions, and carrots. Cook until the onions are translucent, about 3–5 minutes. Add water or vegetable broth as needed to deglaze the pan.
Turn the heat down to medium and add the garlic and mushrooms, stirring and cooking for 1–2 minutes.
Stir in the thyme, oregano, sage, parsley and salt and pepper, if using. Fold in the spinach until wilted. Turn off the heat.
Add the bread cubes, tempeh, and herb mixture to a large bowl and stir well.
Stir in the flax egg.
Gradually add the vegetable broth, ¼ cup at a time, stirring as you go to moisten the bread evenly. Add enough broth so that the outside of the bread is moist and the stuffing easily sticks together but not so much broth that the bread is soggy all the way through.
Taste and adjust seasoning with salt and pepper.
Line a large (9x13-inch) casserole dish with parchment paper. Add the stuffing, spreading it evenly into the pan without pressing it down or compacting it.
Bake for 30–35 minutes, until the top is golden brown and crisp.
For crispier stuffing, stir and cook for an additional 10 minutes.
