As a member of the Healthy Aperture Blogger Network, I was asked to participate in the #SoyInspired campaign. I was compensated for my time. Thanks for supporting Hummusapien!
There are exactly 31 days between now and Thanksgiving.
That’s only 744 hours. Or 44,640 minutes.
That’s a hot number of minutes, no?
I love the holidays. Everyone is hungrier and happier. Even though I don’t eat the main dish at the Thanksgiving table, I love turkey day food just as much (if not more) as the next person. I live for mounds of stuffing and green bean casserole and mashed sweet taters.
This holiday season, we’re getting #SoyInspired! Whether you’re whipping up a vegan pumpkin pie with creamy silken tofu or using vanilla soymilk in your mashed sweet potatoes, wholesome soy products are a yummy, cholesterol-free way to boost the plant-powered protein content of a dish. Use the holidays as an opportunity to explore in the kitchen! Because most soy products have such a mild flavor, they’re super easy to sneak into seasonal recipes.
The star of this stuffing show is tempeh. I absolutely adore the nuttiness of tempeh. Unlike its often hated-on tofu cousin, tempeh has a nice firm texture. It’s also packed to the brim with protein, fiber, and gut-friendly bacteria. Basically you can make a full meal out of this side dish. DING DING DING WE HAVE A WINNER HERE!
Let’s state the obvious here. This isn’t the traditional stuffing because of the whole no bread part. I didn’t intend on calling it stuffing at all until I realized it kind of tastes and looks like stuffing. I spoke personally to the stuffing police and they said the breadless nature of this dish is a minor detail. It tastes like stuffing, and that’s all that matters. It tastes like dreams, in fact. Arman said it was one of my finest offerings thus far, and that’s saying something.
There’s magic in the marinade.
Also can we talk about the fact that you don’t have to peel delicata squash?! An edible peel is a seriously incredible invention by Mother Nature.
If my dreams tasted remotely like this stuffing, I’d get a hell of a lot more sleep.
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Description
Hearty Vegan Stuffing is an easy, gluten-free, and DELICIOUS Thanksgiving main meal or side dish that the whole family will love!
Ingredients
For the tempeh marinade:
- 3 tbsp pure maple syrup
- 2 tbsp tahini
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 tbsp reduced-sodium soy sauce (sub tamari for gluten-free)
- 2 garlic cloves
- 8oz pkg tempeh, diced into small pieces
For the veggies and tempeh:
- 6 large carrots, sliced
- 1 medium red onion, chopped into eights
- 1 delicata squash, halved + seeds removed + chopped (skin on)
- 2 sprigs fresh rosemary, chopped (plus 1–2 sprigs for garnish)
- 1 tbsp extra virgin olive oil
- 1/2 tsp salt
- Freshly ground black pepper
Instructions
- Preheat oven to 400F.
- Whisk together maple syrup, tahini, olive oil, apple cider vinegar, soy sauce, and garlic in a large bowl. Add tempeh and toss to combine. Set aside.
- Place carrots, onion, squash, and rosemary in a 9x13inch baking dish. Add olive oil, salt, and pepper, tossing to combine. Roast for 35 minutes.
- Remove veggies from oven. Add tempeh and marinade, stirring to combine.
- Bake for another 20-25 minutes, or until veggies are cooked to your liking. Garnish with more chopped rosemary prior to serving.
[Tweet “The best Hearty Vegan Stuffing via @TheHummusapien #SoyInspired #ad”]
Rachel @ athletic avocado says
I love this vegan spin on a classic thanksgiving side dish! Yay for delicate squash!
Taylor @ Food Faith Fitness says
I seriously CAN’T BELIEVE Thanksgiving is SO SOON. Sort of freaking out over it,
And freaking out that this is VEGAN. You are amazing girlfriend.
Arman @ thebigmansworld says
How dare you use my name in vain.
People who read this- I was only offered this dish and a sprig of kale. My options were limited.
Emilie @ Emilie Eats says
Tempeh is soooooo good! And this stuffing looks amazeballs. Just send me a bowl plz
Hannah @CleanEatingVeggieGirl says
Oh boy, do I wish I had tempeh in my life right now! This sounds like perfection!
Tara | Treble in the Kitchen says
I am a Thanksgiving and holiday lover too!! :) Can’t wait for the season!
Dani @ Dani California Cooks says
This looks awesome. I’d be happy eating this anytime of the year – maybe even on top of a bed of greens as a salad!
Chelsea @ Chelsea's Healthy Kitchen says
The fact that I can eat the skin is one of the #1 reasons I love delicata squash. Peeling is such a pain! I tried to get away with eating acorn squash without peeling it a few weeks ago and let’s just say my insides were not feeling so great after that haha.
Megan says
OMG totally did not even realize Thanksgiving was coming up so soon! Looks like the perfect recipe to kick off some Thanksgiving cooking!
★★★★★
masala girl says
So I was eating roasted delicata squash off the sheet tray (for… brunch? snack? i dont know haha) as i saw this on facebook, so perfect timing and it looks SOO good! i love the added tempeh !
Kinsey says
OMG OMG OMG! Mind if I suggest you change the name of this recipe? This is not “Hearty Vegan Stuffing.” This is a damn good ass bowl of heaven!!!!!!! hahah.. I am so happy I picked up the good looking delicata squash and told myself I will find something to do with them. Thankfully your recipe popped up in my Plan 2 Eat finder :) I just realized I have already had 3 Hummuspien recipes in the last 3 days :) Your recipes are seriously to die for and I am going to be making this for my personal cooking clients next week! Happy Friday girl :)
Alexis says
This comment made my day!! And I totally agree that would name would rock. It’s people like you that keep me motivated to put out the best recipes I can. Have a great week!