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Plant-based holiday stuffing on a plate

Gluten-Free Holiday Stuffing with Tempeh Sausage and Veggies

  • Author: Liz Madsen
  • Total Time: 1 hour 10 minutes
  • Yield: 9 x 13 size pan


With this Gluten-Free Holiday Stuffing with Tempeh Sausage and Veggies recipe, you can make these holidays feel like home with the taste of cranberry.

Vegan, Oil-free, Gluten-free



3 cups cubed gluten-free dried bread (or other bread if not gf) (if no time to dry, bake in oven at 325 for 15-30 minutes)
1 medium onion, diced
4 ribs celery, diced finely
2 medium carrots, coarsely shredded
8 oz white mushrooms, diced
1/4 cup fresh parsley, stemmed and chopped
3 tbsp fresh sage, stemmed and chopped
3 tbsp fresh rosemary, stemmed and chopped
4 cups low sodium vegetable broth, divided
2 tbsp nutritional yeast
1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
Salt and pepper to taste
1 tbsp fennel seeds
1/2 cup water

Smoky Tempeh Sausage Crumbles

2- 8 oz packages tempeh, cubed
1/4 cup coconut aminos (or sub low sodium tamari/soy sauce (if not gf))
1/2 teaspoon maple syrup (a little more if using tamari/soy sauce)
1/2 teaspoon smoked paprika


  1. Preheat oven to 350 degrees F (176 degrees C). Start by toasting your fennel seeds in a large skillet over medium high heat. Stir frequently and toast about 2-3 minutes. Next add your tempeh with whatever leftover marinade is in the container + 1 cup vegetable broth + 1/2 cup of water. Cook on medium high heat, flipping every 4-5 minutes until most of liquid has thickened (about 15 minutes total).
  2. While the tempeh is cooking, start sauteing your onions and celery in a large pot, adding vegetable broth a few tablespoons at a time to keep it from sticking. Cook till onions are translucent, about 5 minutes.
  3. Next add carrots and mushrooms and lower heat to a medium simmer. Let cook, stirring occasionally for about 8-10 minutes. While waiting, prepare your flax egg by mixing 1 tbsp of ground flaxseed with 3 tbsp with water. I like to stick it in the fridge for 5 minutes to gel.
  4. Add both the finished tempeh and sauteed vegetables (no need to discard liquid) to a large bowl. Next add your nutritional yeast, salt & pepper to taste, and flax egg and stir well.
  5. Add the fresh herbs, cranberries, and cubed dried bread and stir once more. Now pour the remaining vegetable broth and stir until all bread has been soaked in the broth. Add to a 9 x 13 rimmed baking dish and bake uncovered for 40-45 minutes. Top should be lightly browned and slightly crisp to the touch
  6. Serve warm. Refrigerate leftovers in an airtight container up to 5 days. Recommend to reheat in toaster oven or oven for texture, but microwave is good too ;)
  • Cook Time: 1 Hour, 10 minutes
  • Category: Entree
  • Cuisine: Vegan, Stuffing


  • Serving Size: 1/8
  • Calories: 248

Keywords: Vegan, Oil-free, Gluten-free, Stuffing, Holiday, Plant-based, Thanksgiving