Gluten-Free Holiday Stuffing with Tempeh Sausage and Veggies

Ingredients

• 3 cups cubed gluten-free dried bread (or other bread if not gf) (if no time to dry, bake in oven at 325 for 15-30 minutes)
• 1 medium onion, diced
• 4 ribs celery, diced finely
• 2 medium carrots, coarsely shredded
• 8 oz white mushrooms, diced
• 1/4 cup fresh parsley, stemmed and chopped
• 3 tbsp fresh sage, stemmed and chopped
• 3 tbsp fresh rosemary, stemmed and chopped
• 4 cups low sodium vegetable broth, divided
• 2 tbsp nutritional yeast
• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
• Salt and pepper to taste
• 1 tbsp fennel seeds
• 1/2 cup water
• 2- 8 oz packages tempeh, cubed
• 1/4 cup coconut aminos (or sub low sodium tamari/soy sauce (if not gf))
• 1/2 teaspoon maple syrup (a little more if using tamari/soy sauce)
• 1/2 teaspoon smoked paprika