This is a great main dish for a vegan Thanksgiving, but don’t keep it to holidays, enjoy it year around.

For the marinade:
1 lg clove garlic
1 cup vegetable broth
¼ tsp. celery seed
heaping ½ tsp. thyme
2 tsp. dried sage
1 tsp. rosemary
pinch of nutmeg
¼ tsp. black pepper
½ tsp. dried parsley
½ tsp. onion granules
1/8 cup coconut aminos
1T. Bariani Olive Oil
1 tsp. Worcestershire sauce

Mix all of the above in an 8×8 sized glass dish. Add 12 oz package of Surata Original Tempeh cut into ¼-1/2 inch cubes. Stir gently to coat pieces. Allow to marinate for at least an hour or up 12 hours.

Preheat oven to 325°. Spray a small glass casserole with Bariani Olive oil. Lift tempeh cubes from marinade with a slotted spoon, and place them in the casserole, leaving the marinade behind. Bake for 30-45 minutes while chopping and starting vegetables. Reserve remaining marinade for stuffing.

1 large onion, chopped
1 heaping cup chopped celery
½ cup celery leaves chopped if available
¼ cup fresh parsley, chopped
2 heaping cups cubed yams (small ¼- ½ inch cubes)
3-4 cups Brussels sprouts cut into small cubes at least 8 cubes per sprout
3 cloves garlic, minced
2 cups cubed mushrooms
1 T. dried sage
½ tsp. rosemary pieces
1 tsp. Real Salt
1 tsp. dried thyme
½ tsp. marjoram
pure water (if needed, small amount)
reserved marinade
¼ cup vegetable broth (as needed)

Chop the onions, celery, celery leaves, parsley, yams, Brussels sprouts and mushrooms before starting. Dry sauté onion topped with celery (not leaves) in 12-inch large skillet. Once the onions begin to brown, stir and continue to sauté for 3-5 more minutes. Stir and pour 2 Tbsp. pure water to one side. Stir again and top with celery leaves, parsley yams and Brussels sprouts followed by garlic. Cover and continue to sauté 10 minutes ( or more/less depending upon size of cubes. Add mushrooms, all seasonings and reserved marinade. Stir well. Cover and simmer again. Only add broth or water to prevent scorching if needed. Add tempeh cubes, stir and simmer 2-4 more minutes. Serve.