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Tempeh Sausages

Spring brunch wouldn’t be complete without these savory, smokey stars.

It’s officially time to bust out your spring brunch recipes, brew up some coffee, and have friends and family over for a sunny Sunday meal. These tempeh medallions are the perfect combination of smokey flavor, hearty texture, and all-around deliciousness. Serve with hot biscuits, fruit salad, and mimosas.

Makes 1 Dozen
What You Need:

Spice mixture
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 2 teaspoons dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Pinch cayenne pepper
  • 6 teaspoons vegan Worcestershire sauce
  • 1 teaspoon liquid smoke
  • 2 tablespoons pure maple syrup
  • 1 tablespoon soy sauce
  • 2 teaspoons tomato paste
Tempeh mixture
  • 1 (8-ounce) package tempeh
  • 2 cups vegetable stock
  • 3 tablespoons soy sauce
  • 1/3 cup whole-wheat panko bread crumbs
  • 1 tablespoon flaxseed meal
  • Olive oil for frying
What You Do:
  1. In a small mixing bowl, whisk together all of the spice mixture ingredients. Set aside.
  2. In a medium saucepan, break tempeh into four chunks. Pour half of the spice mixture evenly over tempeh. Add vegetable stock and soy sauce. Cover, bring to a boil, reduce heat to medium-low, and simmer for 15 minutes. Remove tempeh from broth and place in large mixing bowl. Mash with a potato masher until tempeh resembles ground meat.
  3. Add flaxseed meal to the remaining spice mixture and whisk to combine. Pour over tempeh and mix thoroughly. Stir in bread crumbs and mix well. Form mixture into patties approximately 2-inches wide by 3/4-inch thick. In a skillet over medium heat, heat 1 tablespoon oil. Fry sausages for about 3 minutes per side or until golden brown.

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