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Prep
Difficulty
Easy
Time
Estimate
1 hour
Soak the tempeh. Dry out the cubes for the stuffing. Chop the onions and mushrooms. Saute each. Use half for the stuffing, the rest to make the gravy. Sear the tempeh and finish with the deglazed sauce.
Tempeh is soaked in a simple red wine marinade and then seared until glazed and lovely. Serve this as a vegan main dish for any holiday meal.
During the holidays finding dried out day old bread is not a challenge. Sometimes though you may want a different type of bread. This is barely a recipe, but rather a few pointers and tips to make your own. Try any gluten-free variety, cornbread, Harvest bread with dried fruits & nuts, challah, whole-grain, or whatever suites your fancy.
Packed with mushrooms this is another fabulous Vegan- good enough to be a main dish- entree. Use a variety of mushrooms and have fun. Purchase dried, oil-less bread cubes or easily make your own. There is a recipe, just be sure to not purchase bread and dried cubes.
Mushrooms & onions are the base of this veggie filled gravy. A food processor or blender works nicely to create a smoother sauce, but if you are without just dice everything a bit finer and anticipate a chunkier sauce. The flavor will be divine either way! If you do not have dried wild mushrooms, skip them and use a mushroom broth instead.
