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Fennel apple & tempeh stuffing

Fennel Apple and Tempeh Stuffing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Emily Toshiko
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 6-8 servings 1x


This flavorful fennel apple and tempeh stuffing is a fantastic vegan alternative to sausage-based stuffing. You'll love it!


  • 1 fennel bulb, diced
  • 1 apple, diced
  • 1 yellow onion, diced
  • 8 oz tempeh, crumbled
  • 3 tbsp fresh sage, chopped
  • ½ cub dried cranberries
  • 4 tbsp vegan butter
  • 2 ½ cups of vegetable broth
  • 1 loaf of sourdough, cut into bite-sized pieces
  • 1 ½ tsp Italian seasoning
  • ¾ tsp salt
  • ¼ tsp red pepper flakes
  • ½ tsp garlic powder


  1. Preheat the oven to 350 degrees. Spread the bread out on a baking sheet and bake in the oven for 10 minutes to dry it out.
  2. Add 2 tbsp of vegan butter to a large pan. Once it begins to sizzle, add the crumbled tempeh, Italian seasoning, ½ tsp of salt, red pepper flakes and garlic powder. Sauté over medium-high heat for 8-10 minutes until tempeh has browned. Remove from the pan and set aside.
  3. Add the remaining 2 tbsp of vegan butter to the pan. Once it begins to sizzle, add in the diced onion, fennel, apple, dried cranberries, sage and the remaining ¼ tsp of salt. Sauté over medium heat for 10 minutes.
  4. In a large mixing bowl, combine the sliced bread, fennel and apple mixture, and 2 ½ cups of vegetable broth. Gently stir in the tempeh crumbles.
  5. Add the stuffing to a large baking pan.  Bake in the over for 30 minutes. Enjoy!


  • Skip the first step by leaving the bread out overnight to dry, instead of using the oven. 
  • I use sourdough bread, but feel free to use your favorite.