Vegan Sausage, Leek and Apple Stove Top Stuffing

1 Heat the olive oil in a large pot on medium high. Then crumble your tempeh into the pot. Crumble into small pieces resembling sausage. 
2 Brown the tempeh crumbles, reducing heat as needed. Stirring frequently until the tempeh is all brown. About 5-7 minutes. Season with 1/2 a teaspoon of poultry seasoning and a pinch of salt and pepper. 
3 Then add the chopped leek and the chopped apples to the pot. Saute everything together until the leeks and apples are cooked. Another 3-5 minutes. 
4 Then add the veggie broth. Heat on low for a minute. 
5 Now stir the bread cubes into the pot to combine everything, and let the bread soak up the broth. Add a splash more broth if it is still too dry for you. 
6 Next, add the remaining 1 Teaspoon of poultry seasoning and another pinch of salt and pepper. Stir to combine. Remove from heat, taste and adjust seasoning. 
7 Serve immediately, or if you make ahead, you can reheat the stuffing with a few more splashes of broth. Enjoy!