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Tempeh Stuffing

Just like Mom’s…

Ingredients:

2 tablespoons olive oil

1 large onion, chopped

2 cloves of garlic

1 cup chopped mushrooms

1 chopped celery

1 package Homestyle Tempeh

1 tablespoon fresh rosemary

2 teaspoons poultry seasoning

1 teaspoon each of salt and pepper

2 cups vegetable broth

4 cups of sourdough bread, cut into cubes and lightly toasted

Set your oven to broil.  Spread the sourdough cubes onto a baking sheet and place under the broiler until golden brown. Remove from oven and set aside.  Switch oven to bake setting and turn down to 350F.

In a large saucepan, saute the onions and celery in olive oil on medium heat.  Add the mushrooms and garlic and crumble in the tempeh.  Add all other seasonings and 1 cup of the vegetable broth and let simmer for 5-10 minutes.  Mix this mixture in a large baking dish together with the cubes of bread and the remainder of vegetable broth.  Cover with aluminum foil and bake for 30 minutes.  Remove the foil and bake for another 10 minutes.  Sprinkle with fresh parsley and serve.

~The Vegan Project

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One Response to Tempeh Stuffing

  1. vps says:

    I really like your blog. You write about very interesting things. Thanks for all your tips and information.

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