Spicy Tempeh Breakfast Sausage
Ingredients
-
8
ounces
tempeh
-
¼
medium
white onion (diced)
-
4
cloves
garlic (minced)
-
1
tsp
organic brown sugar or coconut sugar
-
½
tsp
sea salt
-
1
tsp
ground black pepper
-
1½
tsp
dried sage
-
1½
tsp
dried thyme
-
1½
tsp
smoked paprika
-
2
Tbsp
fresh chopped rosemary
-
⅛
tsp
ground nutmeg
-
¼
tsp
ground cayenne pepper
-
¼
tsp
red pepper flake
-
2
Tbsp
vegan Worcestershire sauce
-
1
Tbsp
avocado, grape seed, or olive oil
-
1
pinch
allspice (optional)
-
½
tsp
dried marjoram (optional)
Instructions
- Finely chop the tempeh and add it to a mixing bowl with the remaining ingredients.
- Mix thoroughly with clean hands until the texture resembles sausage.
- Taste and adjust the flavor as needed with more spices or seasonings.
- Cover and refrigerate for at least 2 hours, preferably up to 24 hours.
- When ready to cook, form the mixture into ½-inch thick discs using a measuring cup lined with plastic wrap.
- Heat a skillet over medium heat and add oil to coat the surface.
- Cook the patties for 3-4 minutes on each side until browned.
- Serve immediately and store leftovers in the refrigerator or freezer.
Nutrition Facts (estimated)
Servings
5 sausages
Calories
156
Total fat
10.9g
Total carbohydrates
7.6g
Total protein
8.7g
Sodium
258mg
Cholesterol
0mg
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