Tempeh Sausage Recipes

TEMPEH SAUSAGE

Tempeh Sausage image

Make and share this Tempeh Sausage recipe from Food.com.

Provided by VegBear

Categories Breakfast

Time 1h5m

Yield 2-3 serving(s)

Number Of Ingredients 16

Ingredients

1 (10 ounce) package tempeh, broken into 4-5 pieces
marinade
1/2 cup tamari
1 inch gingerroot, sliced
1 black cardamom pod, crushed
3 smoked tea bags (either lapsang souchong or russian caravan)
1 -2 cup fresh water
mixed spice
1/2 tablespoon fennel
1 tablespoon whole black peppercorn
2 teaspoons oregano
1/2 teaspoon ground sage
2 garlic cloves, minced
3 tablespoons olive oil
1 small onion, small diced
salt

Steps:

Combine the marinade ingredients in a pot with the tempeh, using just enough water to cover.
Bring this to a boil, lower to a simmer. Simmer for 30 minutes, removing the teabags after 4 minutes.
In a dry pot toast the fennel and peppercorns, then grind them. In a medium sized bowl combine with the other herbs and garlic.
Drain the tempeh, and when cool enough to handle crumble and mix gently with the spices.
In a medium sized cast-iron skillet heat the olive oil and cook the onions until tender.
Add the tempeh mixture and cook until browned and crispy at the edges.

Nutrition Facts : Calories 517, Fat 35.7, SaturatedFat 6, Sodium 4039.8, Carbohydrate 22.3, Fiber 1.4, Sugar 2.8, Protein 34.4

TEMPEH SAUSAGE CRUMBLES

Tempeh Sausage Crumbles image

From postpunkkitchen (theppk.com) Created by Isa- this recipe is all her. I put it here to share with you all. Use where ever you'd like to have vegetarian sausage crumbles, like in scrambled eggs or tofu or in pasta dishes. We enjoyed this on pizza, along with onions, olives, garlic and mushrooms. And no, you are not going to fool any meat eaters into thinking that this is meat sausage, but that's ok by me as I don't like the taste of meat sausage. Great veggie alternative and I like that it does not have the extra sodium and other preservatives that the store bought veggie sausages have.

Provided by VegSocialWorker

Categories Breakfast

Time 32m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces tempeh
1 tablespoon fennel seed
1 teaspoon dried basil
1 teaspoon dried marjoram or 1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon dried sage
2 teaspoons garlic, minced
2 tablespoons tamari or 2 tablespoons soy sauce
1 tablespoon olive oil
1/2 lemon, juice of

Steps:

In a saute pan, crumble the tempeh and add enough water to almost cover it.
Over high heat, steam the tempeh until most of the water is absorbed, about 15 minutes.
Drain the remaining water and add the rest of the ingredients and cook over medium heat, stirring occasionally, until lightly browned, about 10 minutes.

Nutrition Facts : Calories 155.1, Fat 9.8, SaturatedFat 1.8, Sodium 509.7, Carbohydrate 7.9, Fiber 0.9, Sugar 0.3, Protein 11.9

ITALIAN TEMPEH SAUSAGE

Italian Tempeh Sausage image

I got tired of not finding a vegan italian sausage and then found this recipe at veganchef.com -- decided to post it here so i do not lose it and also can keep track of the nutritional data for my own diet

Provided by Inspiritual

Categories Tempeh

Time 2h

Yield 10 patties, 10 serving(s)

Number Of Ingredients 13

Ingredients

2 (8 ounce) packages tempeh, cut into cubes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground fennel
1/2 teaspoon . dried thyme
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1/2 cup whole wheat flour
1/2 cup Braggs liquid aminos or 1/2 cup tamari
1/4 cup olive oil
2 tablespoons safflower oil (for frying)

Steps:

Place the cubes of tempeh in a steamer basket, steam for 15 minutes, and set aside to cool.
Using your fingers, crumble the steamed tempeh into a bowl.
Add the basil, oregano, garlic powder, onion powder, fennel, thyme, pepper flakes, and pepper to the tempeh and toss well to coat.
Add the remaining ingredients and stir well to combine.
Lightly oil or line a cookie sheet or tray with waxed paper, and set aside.
Using a 1/4 cups measuring cup to portion the sausages, lightly fill it with the tempeh mixture and gently pack it into the cup with the back of a spoon. Flip the measuring cup over on to the tray and give it a tap to release the patty.
Form the mixture into 10 patties and chill for 1 hour.
Lightly grease a non-stick skillet with a little safflower oil. In batches, cook the tempeh sausages until well browned on each side, about 5-7 minutes per side.
Add more oil to the pan, if needed, to prevent the sausages from sticking.
**You can make these sausages in larger batches and freeze them for later use. Then simply reheat them in the oven or in a nonstick skillet until heated through.

Nutrition Facts : Calories 183.2, Fat 13.2, SaturatedFat 2, Sodium 5, Carbohydrate 9.3, Fiber 0.9, Sugar 0.1, Protein 9.3

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