Smoky Tempeh Sausages
These sausages go just as well with pancakes and syrup as they do with tofu scramble and fresh fruit.
October 2, 2008
In case there was any question, breakfast is still the most important meal of the day. When getting your week started, it’s important to have a solid foundation, and these tempeh-based treats are just the thing for the savory-lovers out there. Full of flavor and packed with protein, you can cook up a batch of these medallions over the weekend and freeze them for ready-to-go workweek breakfasts.
Makes 1 dozen
What you need:
- 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:
- In a small mixing bowl, whisk together sage, thyme, oregano, onion powder, garlic powder, cayenne, Worcestershire sauce, liquid smoke, maple syrup, soy sauce, and tomato paste. Set aside.
- 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 is well-grounded.
- 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 1/2 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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