Bread Stuffing with Tempeh Bacon Recipe - Vegetarian Times

Bread Stuffing with Tempeh Bacon

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Bread Stuffing with Tempeh Bacon

Dried fruit and smoky tempeh bacon fill out a side dish that will have everyone asking for seconds.

  • 8Servings

Ingredients

  • 4 Tbs. vegan margarine, such as Earth Balance
  • 1/2 cup finely diced yellow onion
  • 1 cup finely diced carrots
  • 1 cup finely diced celery
  • 1/2 cup chopped tempeh bacon, such as Lightlife
  • 2 tsp. chopped fresh rosemary
  • 1 cup finely diced apple
  • 1 cup dried cranberries
  • 1/2 cup dried cherries
  • 1/4 tsp. ground cinnamon
  • 1/2 cup low-sodium vegetable broth
  • 1 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper
  • 3 cups cubed day-old bread

Preparation

1. Preheat oven to 350°F, and coat large baking dish with cooking spray.

2. Heat margarine in large saucepan or Dutch oven over medium heat. Add onion, carrots, celery, tempeh bacon, and rosemary; cook 7 to 10 minutes, stirring occasionally. Add apple, cranberries, cherries, cinnamon, broth, salt, and pepper; cook 5 minutes more, stirring occasionally.

3. Stir in bread cubes, and cook 5 minutes more. Remove pan from heat, and transfer stuffing to prepared baking dish. Cover with foil, and bake 10 to 15 minutes, or until hot and browned on top.

Nutrition Information

  • Calories: 211
  • Carbohydrate Content: 35 g
  • Fat Content: 7 g
  • Fiber Content: 5 g
  • Protein Content: 4 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 512 mg
  • Sugar Content: 18 g