Step 1

Heat the olive oil in a large pot on medium high. Then crumble your tempeh into the pot. Crumble into small pieces resembling sausage.

Step 2

Brown the tempeh crumbles, reducing heat as needed. Stirring frequently until the tempeh is all brown. About 5-7 minutes. Season with 1/2 a teaspoon of poultry seasoning and a pinch of salt and pepper.

Step 3

Then add the chopped leek and the chopped apples to the pot. Saute everything together until the leeks and apples are cooked. Another 3-5 minutes.

Step 4

Then add the veggie broth. Heat on low for a minute.

Step 5

Now stir the bread cubes into the pot to combine everything, and let the bread soak up the broth. Add a splash more broth if it is still too dry for you.

Step 6

Next, add the remaining 1 Teaspoon of poultry seasoning and another pinch of salt and pepper. Stir to combine. Remove from heat, taste and adjust seasoning.

Step 7

Serve immediately, or if you make ahead, you can reheat the stuffing with a few more splashes of broth. Enjoy!