Name: Hearty Vegan Stuffing
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Ingredients: 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; 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

Description

Hearty Vegan Stuffing is an easy, gluten-free, and DELICIOUS Thanksgiving main meal or side dish that the whole family will love!

Ingredients

Scale

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

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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.