30-Minute Gluten Free Tempeh Stuffing
I grew up eating stuffing from a box, like most people I know. You just shake the contents into a pan and *voila* stuffing appears. In fact, I ate it for so long that I didn’t even know that it could look or taste like anything else until I saw my grandmother remove the stuffing from her turkey one year.
The problem lies in the ingredients on the label of your boxed stuffing. The third ingredient on the most common type of boxed stuffing is High Fructose Corn Syrup, which we know by now that we should avoid. It’s not food and it won’t do anything to help your overall health or nutrition goals. This particular stuffing also contains partially hydrogenated oils as well as BHA and BHT, both of which are preservatives that are harmful to your health.
Aside from the harmful chemicals and preservatives hidden in this popular Thanksgiving side dish, it’s also traditionally made with bread, which is terrible if you need to cut out gluten for any reason. I make a conscious effort to minimize the amount of gluten I consume because the gluten of today is not even close to what it was 100 years ago. I, personally, feel better when I don’t eat it. Maybe you do too.
For that reason, I wanted to create a “stuffing” recipe that was free of bread and all the chemicals in a traditional branded type. I think you’re going to love it! I brought this dish to share with friends a few weeks ago and it got rave reviews. A bonus for you? It’s super easy to make and only requires one pot.
This stuffing is made with tempeh, which is a fermented soy product. If you are gluten-free, you are going to want to check your labels to ensure you are buying a type that is truly gluten-free. I used the Lightlife Organic Flax Tempeh for this recipe which I found at Whole Foods. Just look for brands that contain only non-gluten grains with the soy (which should be non-GMO!) I chose to use tempeh instead of tofu because tempeh holds texture better than tofu and doesn’t crumble.
I’ve used traditional stuffing flavors and spices in this dish to keep the flavor similar to that of traditional stuffing. Parsley, thyme, and sage are the leading herbs in this dish and are dynamite for your health as well. Parsley is great for digestion and helping to improve your breath. Thyme has been known to help stomach aches and sore throats. Sage has been shown to help muscle aches and mental clarity. I don’t know about you, but I’ll take all the mental clarity I can get! Herbs are really powerful in our bodies so definitely don’t overlook them. If you have fresh herbs, even better, just plan to use double the amount of fresh herbs than dried ones (for instance, 1 tsp of dried thyme would mean 2 tsp fresh thyme.)
Your Thanksgiving guests will thank you for your efforts on this one, I promise. Drop me a line at firstname.lastname@example.org and let me know what you think!
Gluten Free Tempeh Stuffing
Makes about 4 cups
1 TBSP coconut oil
1 small, white onion, diced
1 carrot, diced
1 stalk of celery, diced
Salt & Pepper
6-8 baby bella mushrooms, chopped
1 block tempeh, chopped (8oz) (If you are Gluten-Free, check your tempeh!)
¼ c vegetable broth
1 tsp dried thyme
¼ dried sage (or more to taste)
2-3 TBSP fresh parsley, chopped
Add oil to pan over medium heat. When oil is warmed, add diced onion and a pinch of salt and pepper. Cook for about 1-2 minutes. Add diced carrot and celery and cook another 3-4 minutes to soften. Add washed and diced mushrooms and cook for 3-4 minutes, until mushrooms are softened. Turn down heat to medium-low and add 2 TBSP of broth and the tempeh. Stir to combine and let cook for 3-4 minutes, or until tempeh is heated. Add thyme, sage, another pinch of salt and pepper and the rest of the broth to the pot and stir to combine. Allow flavors to meld in pot for a few minutes before turning off the heat. Mix in fresh parsley and serve alongside your favorite main dish!