Make the tempeh sausage by stirring broth, soy sauce, maple syrup, garlic, paprika, thyme, fennel, red pepper flakes, and black pepper together in a medium bowl. Add tempeh cubes and toss to coat. Allow to marinate for at least 30 minutes, stirring once or twice to recoat the tempeh with the marinade.

Coat the bottom of a medium skillet with 1 tablespoon of olive oil and place over medium heat. Add tempeh, along with any excess marinade. Allow to cook for about 10 minutes, flipping once or twice, until all of the liquid has cooked off and tempeh begins to crisp. Remove from heat and set aside.

Coat the bottom of a medium pot with 1 tablespoon of olive oil and place over medium heat. Add shallots and garlic, and sauté until shallots are soft and translucent, about 5 minutes. Add wine and thyme, and bring to a simmer. Allow to simmer until liquid is reduced by about half, about 5 minutes. Add broth and bring to a simmer. Add kale to the pot and cover. Allow the kale to steam for about 5 minutes until it begins to wilt and brighten in color. Remove from heat.

Preheat oven to 350° and lightly oil a 9 x 9 inch baking dish.

Stir the flax seeds and water together in a small bowl, and allow to sit for 5 minutes while you mix the stuffing.

Place the bread cubes into a large bowl. Add the kale, along with it's cooking liquid, a bit at a time, using your hands to mix it in. Mix in flax mixture, then tempeh sausage. You can add a bit more broth if the mixture seems too dry. Season with salt and pepper to taste.

Transfer the mixture to the baking dish and cover with foil. Place into the oven and bake for 15 minutes. Uncover and bake 15 minutes more, until lightly browned.

Divide onto plates and serve.