Tempeh Veggie Quinoa Stuffing and Butternut Squash Gravy

6 Dec

While “stuffing” is traditionally only served during Thanksgiving, this dish could easily be made and enjoyed any time of the year. It’s full of protein, fiber and complex carbs, and is so flavorful, the only thing that it needs is a drizzle of some butternut squash gravy, recipe below.

The ingredients list on this may scare you at first sight, but everything comes together so quickly, there’s no need to fret. Roast, boil and saute everything up, stir together, bake in a large pan, and you’re good to go.

Tempeh Veggie Quinoa Stuffing and Butternut Squash Gravy

Tempeh Veggie Quinoa Stuffing

Serves 10

  • 2 sweet potatoes, peeled & cubed
  • 1 pound brussels sprouts, halved
  • 1 large tart apple, diced
  • 2 shallots, thinly sliced
  • 2 cloves garlic, minced
  • 3 tbsp olive oil
  • 1 onion, diced
  • 1/2 C celery, diced
  • 1/2 C carrot, diced
  • 2 blocks tempeh, diced
  • 1 C vegetable stock or beer (I used beer)
  • 1 C dry quinoa
  • 2 C water
  • 1 tsp dried rosemary
  • 1 tsp fresh thyme
  • 1 tsp chopped fresh sage
  • pinch red pepper flakes
  • Sea salt and pepper to taste

Preheat oven to 400 degrees. Line a large rimmed baking sheet with foil.

In a large mixing bowl, toss the potatoes, sprouts, apples, and shallots with 2 tbsp oil and season well with salt and pepper. Spread the veggies onto the baking sheet and roast 40 minutes before removing from oven.

While that roasts, bring the 2 C water to boil in a small pot. Stir in quinoa, bring back to boil, and reduce to simmer. Cover and cook 20 minutes.

While those are going, heat the other tbsp oil in a large pan. Saute the onion, garlic, carrots and celery till translucent (about 5-8 minutes). Add the diced tempeh, and more salt and pepper. Continue to cook this until the tempeh gets a slight sear. This is where the stock or beer comes in handy. At a little at a time to keep things from drying out.

Using that same large mixing bowl from before, combine the roasted vegetables, the sautéed tempeh mixture, and the quinoa, plus the seasonings. Stir to combine.

Transfer to a large greased baking dish and bake at 350 for about 20 minutes. Serve hot, with or without gravy.

Tempeh Veggie Quinoa Stuffing and Butternut Squash Gravy

No stuffing is complete without gravy!  Throw this together while the stuffing is being prepared and have yourself a tasty, completely healthy meal.

Butternut Squash Gravy

Makes a lot

  • 1 butternut squash, peeled and diced
  • 1 onion, minced
  • 3 tbsp olive oil
  • 2 torn sage leaves
  • 1/2 tsp chili pepper flakes
  • 3 C nondairy milk (I used soy)

First, peel and dice the squash. This may take a bit of time. Or you can buy pre-peeled and pre-cut squash.

Saute onion in the oil in a large pan over medium heat for a few minutes. Add in the squash and continue to saute. It helps to cover with a lid, using the moisture to steam and soften the squash.

Use a potato masher to mash the squash in the pan. It doesn’t need to be completely smooth, but you should be able to mash most of it. Stir in the sage leaves and chili flakes. One cup at a time, stir in the milk. Bring to a boil, reduce heat and simmer.

If it’s too thick, add more milk. If too liquidy, add a spoonful of flour.

Serve hot over anything that needs gravy!


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