Tempeh and Mushroom Stuffing
1 medium sized loaf of bread (any kind, but we recommend a loaf from a bakery), cut into small cubes
1 tsp oil (avocado, olive, vegetable, etc.)
1 medium sized yellow or white onion, roughly diced
4 ribs of celery, roughly diced
10 brown or white cremini mushrooms, roughly diced
1-200 g package of tempeh (any flavour)
½ cup vegetable stock
4 cloves of garlic, minced
1.5 tbsp fresh chopped rosemary
1 tsp dried thyme
¼ tsp salt
¼ tsp pepper
1.5 cup vegetable stock
Juice of 1 lemon
1 tbsp oil (avocado, olive, vegetable, etc.)
Start by preheating the oven to 350 F.
Cut up the loaf of bread into small cubes. If the bread is fresh, place the bread pieces on a large baking sheet and cook at 350 F for 10-12 minutes or until dry. Alternatively, you can let your bread pieces sit out overnight until they become stale. When cooked, remove from heat and raise oven temperature to 375 F.
Add a large frying pan to medium heat and add first teaspoon of oil. When heated, add onions and sauté for 5 minutes or until translucent and soft. Add celery and mushroom and cook for another 5 minutes, stirring every so often.
Crumble the tofu into the pan using your hands and then mix. Add ½ cup of vegetable stock and cook for another 5 minutes.
Add the spices, salt, pepper, and garlic and cook for another 2 minutes.
Add the bread to a large mixing bowl and top with the vegetable mix. Stir until well combined. Add the remaining 1.5 cups of vegetable stock, lemon juice, 1 tablespoon of oil and stir. Transfer mixture to a deep baking baking dish and cover with foil.
Bake at 375 F for 20 minutes with the foil, and then remove the foil for the remaining 10-12 minutes.