Pumpkin Bread and Tempeh Stuffing. Vegan Recipe

Print Friendly and PDF
Vegan Pumpkin Bread and Tempeh Stuffing
One holiday almost over and another one coming up! I say almost because I still have a bunch of Indian Sweets leftover that I should stop eating. Those sugar highs and lows make me hungry at random times. :). So a Savory start for the next holiday. Pumpkin Bread cubes, Tempeh, veggies and herbs in this flavorful stuffing. 

Remember my Pumpkin Wheat bread loaf (pictured below). It makes a wonderful addition to any stuffing. The mild pumpkin flavor from the bread, with the Tempeh and herbs works beautifully. This is not your usual stuffing. There are some usual suspects, onions, celery, herbs and some unusual ones, tomato! You can skip the tomato if you like, add more or less veggies or add some roasted squash. Serve as is, or bake in a casserole with a drizzle of evoo and top with bread crumbs. Or stuff a squash, phyllo sheets, an Eggplant, a sandwich or a herb roasted portobello mushroom. Or bake up in a greased muffin tin to make Stuffing bites! 

The stuffing can be made Gluten-free with glutenfree bread cubes or omit the bread and add cooked quinoa or beans. It can be made soy-free by substituting the Tempeh with soy-free vegan sausage or cooked beans (white or kidney beans or black eyed peas). 

What are your favorite Thanksgiving staples?

Diwali is winding down, and the Super Cyclone has done the damage and left the Indian subcontinent. But the following deep depression with incessant rains for more than seven days have brought miseries to millions of animals of various species under different habitat conditions. Inspite of some of the sancturary still flooded The VSPCA teams have spread out along the coast to rescue as many as possible. See the updates on their Facebook PageFor any donations to help with the rescue work, please donate to Help Animals Indian here(mention For VSPCA) or you can buy my Ebook (all proceeds from the Sale are going to be donated to VSPCA).

Visakha Society for protection and care of Animals VSPCA in Visakhapatnam, India is an eco sanctuary for 1200 animals. They have helped over 80,000 street dogs with animal birth control. They also promote a vegan diet and feed a healthy vegan diet to the very poor in the region.

Other breads you can use in this Stuffing
This delicious Cauliflower Bread Loaf
Everyday Sandwich loaf
Lentil Wheat Loaf
Pumpkin Bread Loaf 
Rye almond Loaf
White Sandwich Loaf
Multi-grain Buns
100% Whole grain Focaccia


Dry roast the Pumpkin Bread cubes. You can also toast them up in the oven till golden on the edges. 

Cook the onion and tempeh until golden brown. 

Add peppers, celery and any other veggies or mushrooms if using and cook for a few minutes. 

Add spices and mix well. Add tomatoes, water and nutritional yeast and cook until only a bit of thick gravy remains. 

Add the bread cubes and mix to distribute well. Take off heat. 
Serve hot.

Pumpkin Bread and Tempeh Stuffing
Allergen Information: Free of Dairy, egg, corn, nut. Can be made gluten-free with glutenfree bread. Can be made soy-free by substituting the Tempeh with cooked beans.


2 teaspoons oil
1/2 red onion chopped
1 package Tempeh (8 oz), cubed
1/2 cup chopped celery
1/2 cup chopped bell pepper(red or green or both)
1 tsp salt or to taste
1/2 tsp raw sugar or maple syrup
1 tsp garlic powder
1 tsp italian herb blend 
1/2 tsp dried sage 
1/2 tsp mustard powder
black pepper or cayenne pepper to taste 
2 medium ripe tomatoes, chopped
2 tsp apple cider vinegar
1 Tablespoons nutritional yeast 
1/2 cup water or broth
2 cups day old Pumpkin Wheat bread or other bread, cubed small


Replace Tempeh with vegan sausage
Add mushrooms, carrots, other veggies
Add some thinly sliced greens


Steam the Tempeh for 8-10 minutes (Cook in boiling water, then discard the water. You can skip this steaming step if you dont find the Tempeh bitter).
In a large pan, dry roast the bread cubes on low-medium heat. You can also toast the bread slices and cube them, or roast them in the oven till golden brown.  
In another large pan, add oil and heat on medium. Add red onion and drained tempeh and cook for 10-15 minutes until golden brown. Add the peppers, celery, (mushrooms, other veggies or greens if using) and cook for another 5 minutes. Add all the spices, herbs and mix well. Add tomatoes, vinegar, nutritional yeast and water and cover and cook for 10-15 minutes or until half of the water is absorbed leaving a thick-ish gravy of the rest.
Add in the toasted bread cubes. Mix well, take off heat and let sit. Garnish with fresh parsley or sage. Serve as is, or bake in a casserole with a drizzle of extra virgin olive oil and top with bread crumbs for 15-20 minutes. Or stuff Squash, phyllo sheets, Eggplant, a sandwich, tacos, or a herb roasted portobello mushroom.

To make it without Tempeh, add cooked beans when you add tomatoes.
Use more or less water or broth to preferred stuffing. This is a dry-ish stuffing that you can serve right off the stove, but wet enough to serve as is.

This stuffing is being shared at Ricki's wellness weekend, Allergy Free Wednesdays


  1. A belated happy Diwali to you Richa! So many holidays for you! Can't be a bad thing, except for all the preparation...
    This stuffing looks so good. I adore tempeh and can just imagine how good it is with the pumpkin bread and savoury flavours from the herbs and vegetables.

    1. Thank you Emma! Oh it has been crazy. Halloween candy, Indian sweets and now Thanksgiving. :)

  2. this looks delicious, richa! i never saw stuffing made with pumpkin bread before. it's so perfect!

    1. i love the pumpkin bread in this :)

  3. Holiday season is my favorite time of year for reasons like this stuffing!! I love that you used pumpkin bread and tempeh, looks perfect for this year's Thanksgiving.

  4. This looks delicious. I never would've thought to combine a pumpkin bread and tempeh in a stuffing. Hopefully, we actually have company this year and I get to make it. Unfortunately, there are some issues with one of my family members and the way that we choose to eat, so we may end up going to an all vegan Thanksgiving celebration at one of our favorite local vegan restaurants, Sublime, instead. I love to cook, though, and look forward to the work of preparing a ridiculous amount of dishes, as crazy as that sounds, so I honestly hope that we have at least one person interested in sharing the day with us. I will be adding this stuffing to the menu should that be the case :)

    1. I ca come by Kristen. We have the same situation. I havent been to our usual friends Thanksgiving celebration in the last 2 years because of the usual vegan non vegan problems. We end up cooking and celebrating at home ourselves :)

  5. wow...good way of using bread with some indian style of masalas...Maple syrup is less in quantity but does that spoil the spice taste? will broth make it soggy dear? it doen't looks so still just to know...

    1. This comment has been removed by the author.

    2. Divya, it is an american dish and it should be slightly wet. :) the sweet balances out the savory very well. In most indian dishes like makhani or tikka masala curries, some sugar is added to balance out the taste.

  6. This looks like a wonderful twist on traditional stuffing. I'm almost embarrassed to say, but I've never had pumpkin bread before! It sounds delectable though.

    1. Oh i make my own bread so i keep adding things to it. like the pumpkin bread has some pumpkin puree in it. it is soft and delicious!:)

  7. This sounds fantastic, it makes me wish we were have thanksgiving all over again. That's so kind of you to be donating all your e-book proceeds to VSPCA, I hope they're able to save as many animals as possible.

  8. This sounds so good! I love stuffing. But I love mashed potatoes and green beans and sweet potatoes too.

  9. Wowwwwwww the stuffing looks gorgeous!

  10. This looks crazy good Richa! Stuffing and traditional mashed potatoes are a MUST on our Holiday table; I literally could live on stuffing this time of year....and cheesecake!

  11. Made this today, and your pumpkin bread yesterday. Good stuff.


All content on this blog, including the photography and written text, are my creative and hard work, owned by ©Richa Hingle, which means it is Copyrighted with All Rights Reserved. Links and excerpts can be used with credit and a link back to the blog. Recipes, Ingredients, Method, Photography CANNOT be Copied or republished. No work from this blog may be used for republishing and for commercial purposes without our permission. Please contact richahingle (at) gmail (dot) com for permission, questions and inquiries. Thank you.

Meet The Author

Hi! I am Richa. I love to whip up plant-based meals which make me and hubbs swoon and not miss any animal or animal products in them. Find out more About Me here.

Get the latest updates from Vegan Richa by Email!

Follow me on Facebook, Pinterest, Instagram, Twitter below