Breakfast Sausage With Tempeh Recipes

SPICY TEMPEH BREAKFAST SAUSAGE

Steps:

• Finely chop tempeh and add to a mixing bowl (or a food processor) along with remaining ingredients.
• Mix with clean hands (or pulse in the food processor) until very thoroughly combined. The texture should resemble sausage.
• Taste a small amount and adjust flavor as needed, adding more cayenne pepper or red pepper flake for heat, salt and pepper for overall flavor, brown sugar for sweetness, or paprika for smokiness.
• Cover and refrigerate for at least 2 hours, preferably 24 hours, and up to 3 days to allow the flavors to develop.
• When ready to cook, line a 1/3 cup measuring cup with plastic wrap or parchment paper and fill with "sausage." Fold plastic wrap or parchment over the top and pack down. Then gently remove and set on a clean plate. Press down to form a 1/2-inch thick disc. Repeat until the mixture is used up - about 5 "sausages" (amount as original recipe is written // adjust if altering batch size)
• Heat a large skillet over medium heat. Once hot, add 1-2 Tbsp oil (or enough to coat the surface) and add only as many patties as will comfortably fit in the pan. Sprinkle with a bit more salt and pepper. (If trying to cut back on oil, see notes for baking instructions.)
• Cook for 3-4 minutes or until the underside is browned. Then gently flip (they can be fragile) and cook on the other side for 3-4 minutes more or until the underside is browned.
• Serve immediately. Store leftovers in the refrigerator up to 3-4 days or in the freezer up to 1 month. You can also make patties ahead of time (up to 1 month), freeze (uncooked), and then thaw before cooking.

BREAKFAST SAUSAGE WITH TEMPEH

Steps:

• In a skillet, crumble the tempeh into the size pieces you prefer your sausage crumbles to be.
• With skillet over medium heat, cook tempeh, stirring occasionally until tempeh is lightly browning.
• Sprinkle spices over the top and stir very well to combine.
• Add in maple syrup and continue stirring.
• Once spices and syrup have well-coated the tempeh, add in water. This will steam a bit and will also even out the spice blend so it coats the tempeh nicely. Cook until tempeh is browned but not burnt.
• Use as desired to make biscuits and gravy, a breakfast casserole or my Breakfast in a Muffin.

TEMPEH VEGAN BREAKFAST SAUSAGE PATTIES

Steps:

• Break the tempeh into several pieces and combine in a food processor with the remaining ingredients. Pulse on and off until the tempeh is finely and evenly chopped; don't puree! To fry: First, form the batter into patties with a 1/4 cup measure, not too tightly packed. Spray the inside of the measuring cup for easier release. To release, tap the cup onto a flat surface. Flatten to 1/2 inch with the back of a spatula. Heat just enough oil to coat the bottom of a nonstick skillet. Arrange the patties in the pan in a single layer (in batches if need be) and fry over medium-low heat on both sides until golden and crisp. Place on paper towel-lined plates to absorb extra oil, if desired. To bake: Preheat the oven to 350º F. Drop the tempeh mixture in 1/4 cups full onto a parchment-lined baking sheet. Flatten gently with the back of the cup. Spray with cooking oil spray to achieve a crispier result, if you'd like. Bake for 15 minutes, then flip and bake for 15 minutes longer, or until both sides are golden brown.