Heat the olive oil in a large pot on medium high. Then crumble your tempeh into the pot. Crumble into small pieces resembling sausage.
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.
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.
Then add the veggie broth. Heat on low for a minute.
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.
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.
Serve immediately, or if you make ahead, you can reheat the stuffing with a few more splashes of broth. Enjoy!