Tempeh Sausage, Oh Yeah!

This recipe is straight from Vegan With A Vengeance’ and can be used in so many things, as a side, with eggs, in gravy, chili and pasta sauce…the possibilities are endless!  This recipe is very simple and easy to make: 4 servings in about 25 minutes.  This recipe doubles easily and keeps well in the fridge for a few days, if it lasts that long!

Tempeh Sausage Crumble with Eggs

Ingredients:

    8 oz package tempeh
    1 tablespoon fennel seed
    1 teaspoon dried basil
    1 teaspoon dried margoram or oregano
    1/2 teaspoon red pepper flakes
    1/2 teaspoon dried sage
    2 teaspoons garlic, minced
    2 tablespoons tamari or soy sauce
    1 tablespoon olive oil
    juice of 1/2 a lemon
    The How To:
    In a saute pan, crumble the tempeh and add enough water to almost cover it. Over medium high heat, steam the tempeh until most of the water is absorbed, about 12-15 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.
    I used the left over tempeh sausage as an excuse to make pizza from scratch.  The dough only took a couple of hours and not much work.  Made sauce, carmalized onions, kale and shredded cheese to go on top.  Not exactly Candida diet friendly but Brian and Dana seemed to be pretty happy with dinner last night!  I baked spaghetti squash and ate that topped with the sauce, kale and grated Romano sheep’s cheese, yum!
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2 Comments (+add yours?)

  1. Annette
    Nov 22, 2012 @ 20:09:55

    This was amazing! I don’t know about your servings, but it just fed, er, me haha. I mixed it in with stir fried broccoli and shallots and an extra squeeze of lemon and mmmmm it was perfect. Now I just need more tempeh so I can make again!

    Reply

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