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Vegan Recipe - Tempeh Sausage Mix…yum
- Prep Time : 1 hour 15 minutes
- Cook Time : 30 minutes
- Servings : 10 Patties
These are wonderful! OMG! They are great for a sandwhich with Veganese, lettuce & tomato or with your favorite marinara & pasta. These babies can be substitutes for a variety of menu options. Note: actual prep time work is only 15 minutes, but you need to marinate them for at least an hour, and a few hours is better if you have the time.
2 8 oz packages of tempeh (I used 1 organic plain and 1 that was called organic garden tempeh)
½ Cup whole wheat flour (I used spelt, I would think any flour would work fine)
1½ Tablespoons tamari, nama shoyu or Braggs Liquid aminos (I used tamari)
1½ Tablespoons balsamic vinegar
1-2 Tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon thyme
1 teaspoon onion powder (didn’t have any I used ½ tsp onion salt)
1 teaspoon ground fennel
½ teaspoon dried red pepper flakes (didn’t have any I used cayenne pepper about a ¼ tsp) you can make it as spicy as you like!
¼ teaspoon freshly ground pepper
1. Using your fingers, crumble tempeh into medium bowl. Add the remaining ingredients and stir well to combine. (I dusted the tempeh with the flour first to coat it evenly, tossed it around with my hands, then I mixed the rest together in a separate bowl… stir and then added it to the tempeh/flour mixture). Make sure they are moist enough to stick together, add a little more liquid if neccessary. Line a cookie sheet with parchment paper (if you have it - I didn’t) Using a ¼ cup measuring cup, portion out the sausages patties. Gently pack the cup, turnover & tap it out - repeat making 10 patties. Cover with plastic wrap and refrigerate for at least 1 hour or more. (I left mine for a couple hrs)
2. Using Olive oil, lightly oil a large nonstick skillet. (I used cast iron). In batches cook the tempeh patties over medium heat 5-7 min each side until they are well browned, flip to other side and cook an additional 5 min. or until golden brown and crisp around the edges. Transfer to large plate. I let them drain on a paper towel. Add additional oil as needed to prevent from sticking and burning.
3. Serve as side dish, sandwich filling, pizza topping (crumbled), or use to add to sauces, pasta or grain-based salads or main dishes.