The World's Healthiest Stuffing + Sweet Potato Casserole is the ultimate two-in-one holiday dish, but let's be honest, it's perfect any time of year! The mashed sweet potato is the ideal base paired with the BEST stuffing on top, all from plants. Take my word for it; if you make anything, let it be this, it will not disappoint.
I don't commonly cook dishes with tempeh - for no particular reason. Meat substitutes are not something you'll find here often since my creations focus on enhancing flavors and the textures of plants in their purest form. I hesitated to add the tempeh, but I would encourage you not to skip it; the smokey and savory experience is critical when it comes to stuffing. Beyond that, the texture of tempeh mimics a sausage vibe.
Stuffing or Dressing?
It's utterly dependent on what state you lived in growing up! 11 southern and midwestern states commonly call this holiday side dish "dressing," while 39 eastern and northern states prefer "stuffing." What side are you on? Since I sure as heck ain't stuffing a dead animal, I'd like to refer to it as dressing. But whenever I say dressing, it feels off, even though it does make the most sense. Anyhow... whichever name you choose, this veganized version is the BEST.
Mashed sweet potato is my favorite side, ever! It's so simple, creamy, and healing. I'm partial to sweet potatoes and prefer them over any other, but if you wanted yellow potatoes, they would work too. We're looking for creamy, so add more milk if needed and whip it up for the perfect consistency.
Stick With Fresh
This stuffing has all your staple ingredients; there isn't too much to mess with. All you need is carrots, onion, and celery with sage, thyme, and parsley for this dish, so keep your dried herbs in the cupboard; fresh will be best. So that you don't waste anything, stick your herbs in a bit of water as you do with flowers; they last longer.
Which Bread is Best?
If you're looking to knock your eater's socks off, sourdough is what I'd recommend; gluten-free works too! I grabbed a fresh sourdough loaf from our local bakery. Do you know how certain meals require that exceptional experience calling for fresh bread? This feels like that. Bake the bread cubes for 30 minutes at 350 or until hardened, easy!
PSA: Let It Soak!
Soaking is critical, especially since your bottom layer is mashed, so this tip is crucial to a good result. We're looking for moist, not wet. First, combine the cooked tempeh and breading. Second, add your two cups of broth. Finally, let it sit for ten minutes or up to half an hour to marinate all flavors before sticking it in the oven. Check out my homemade broth; it would pair perfectly!
Stuffing + Sweet Potato Casserole
Why not couple the two best holiday sides together? This 2-in-1 saves space in the oven, and the flavors feel like they are meant for each other.
So, let me hear it, is it dressing or stuffing?
Share in the comment section below. Don't forget to tag me at #BotanicalBarbara on the socials so I can see your final creations!
Happy Holidays X, Barbara
[lt_recipe name="This World's Healthiest Stuffing and Sweet Potato Casserole" servings="8-10" prep_time="30M" cook_time="2H " total_time="2H30M" summary="This is the ultimate two-in-one holiday dish, let's be real, it's perfect any time of year! The mashed sweet potato is the perfect base paired with the BEST stuffing on top, all from plants. Take my word for it, if you make anything let it be this, it will not disappoint." print="yes" image="https://botanicalbarbara.com/wp-content/uploads/2021/12/DSCF2687-1-200x300.jpg" ingredients="Tempeh:;;;2 packages of tempeh (16 oz each);½ cup water for sautéing the tempeh;½ cup coconut aminos;1 tablespoon maple syrup;3 garlic cloves, minced;1 tablespoon dried basil;1 tablespoon fennel seed;1 tablespoon dried oregano;1 teaspoon smoked paprika;1 teaspoon crushed red pepper flakes;1 teaspoon dried sage;;Stuffing:;;;½ cup vegan butter (Miyoko's or Forager are my favorite);1 baguette of sourdough bread, cut into small cubes;1 large white onion, thinly chopped;2 celery stalks, finely chopped;2 carrots, finely chopped;½ cup rice vinegar;½ cup finely chopped parsley;2 tablespoons fresh thyme leaves, chopped;2 tablespoons fresh sage, chopped;½ teaspoon salt;2 cups vegetable stock, more if needed;;Sweet Potato Mash:;;;3-4 medium sized potatoes ;¼ cup coconut milk, canned unsweetened;1 tablespoon Ceylon cinnamon;3 tablespoon maple syrup" ]Start by steaming your potatoes.;Set the oven for 350 F and place your cubed bread on a baking pan with parchment paper underneath and bake for 25-30 minutes or until they harden. ; While the potatoes steam and bread bakes heat a large frying pan on medium heat.;Crumble the tempeh by cutting it into small cubes ;Add to the pan with filtered water, steam until all water has absorbed. ;Combine your tempeh spices and garlic to cook until fragrant, then add coconut aminos and maple syrup. ;Remove from pan and set aside. ;Return to your used large fry pan. Add butter, scrapping down any leftover tempeh bits;Once the butter has melted bring in the carrots, onion, and celery; next, add the spices and rice vinegar, cook until the vinegar has evaporated, and the veggies are tender.; Bring the tempeh, veggies, and bread together in a dish and pour 2 cups of vegetable broth on top. Wait 10-30 minutes, adding more if needed to soak and meld the flavors together fully. ;Meanwhile, take the tender sweet potatoes and combine the maple syrup, coconut milk, and cinnamon, finally, mash until smooth and creamy.;Layer a 3 QT casserole dish with the mashed sweet potatoes on the bottom and then cover with the stuffing mix.;Cover the dish with parchment paper or a heat-safe lid (I do not cook with aluminum foil) and bake at 350 for 40 minutes.;Once done remove the cover, reset the oven to 425F, and bake another 20-30 minutes until top breading is browned. <br> <br>For your convenience, this recipe can be prepared a day in advance place it in the oven when you're ready. [/lt_recipe]