Steam the tempeh with water in a pan until it’s heated through, about 10-15 minutes.

Sauté the fennel seeds, dried basil, smoked paprika, oregano, crushed red pepper flakes, and minced garlic in olive oil over medium heat until fragrant, about 2-3 minutes.

Combine the soy sauce and maple syrup into the skillet, stirring well and letting it simmer for a minute.

Melt the butter in the skillet, then add the cubed sourdough bread, chopped onion, and celery, tossing everything until well-coated.

Pour in the dry white wine, followed by chopped fresh sage, thyme, parsley, salt, and pepper, mixing well.

Gradually add vegetable stock until the bread mixture is moistened but not soggy.

Transfer stuffing into a baking dish and bake in a preheated oven at 350°F for approximately 65 minutes until golden brown.