This Holiday Stuffing with Tempeh Is Smoky and Sweet

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

Photo: Christina Holmes

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For a vegan twist on holiday tradition, allow us to present this bread stuffing with tempeh and dried fruit. The tempeh ‘bacon’ adds a smoky, savory quality; dried cranberries, cherries, and apples keep things sweet. Your bread needs to be a bit dried-out for this to work best, but if you don’t plan ahead to let some go a bit stale on the counter hope is not lost. Just cube your bread and place it on a sheet tray and toast in your oven at 275 F for around 45 minutes.

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Bread Stuffing with Tempeh Bacon



  • 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


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
  • Cholesterol Content 0 mg
  • 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