Tempeh Breakfast Sausage 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.

TEMPEH BREAKFAST SAUSAGE

Steps:

• . Cut the tempeh into small cubes or crumble it with your hands. Add the tempeh, vegetable broth, and soy sauce to a medium pot. Bring the broth to a slow simmer, cover the cooking pot, and simmer the tempeh for 20 minutes.
• . Prep the dry ingredients while the tempeh simmers. Add the vital wheat gluten (seitan), thyme, marjoram, rosemary, sage, nutmeg, smoked paprika, black pepper, and red chili flakes to a medium bowl.
• . Once the tempeh is done, drain it over a colander. Use the back of a spoon to press excess moisture from the tempeh.
• . Add the tempeh, onion, garlic, mushrooms, maple syrup, soy sauce, and vegan Worcestershire sauce to a food processor or blender. Blend until the tempeh, and other ingredients are broken down. You don't want a smooth paste.
• . Add the tempeh mixture to the dry ingredients. Mix with a spoon until the ingredients are moist and blended.
• . Use your hand to form a ball of sausage mixture. If the ball crumbles, the sausage mixture is too dry. Add a little water. If the ball melts into your hand, it is too moist. Add a little seitan.
• . Separate the sausage mixture into small balls and form about ¼ an inch thick. If you are going to pan-fry them, keep them on the thin side so they thoroughly cook in the middle. The number of sausage patties depends on how big you make them. I ended up with 9.

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.

TEMPEH SAUSAGE CRUMBLES

Steps:

• In a saute pan, crumble the tempeh and add enough water to almost cover it.
• Over high heat, steam the tempeh until most of the water is absorbed, about 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.

TEMPEH AND WHITE BEAN SAUSAGE PATTIES

Steps:

• place the tempeh in a saucepan and just barely cover it with water (it's okay, even preferable, if some of the tempeh is peeking out of the water). Add 1 teaspoons of the tamari, cover and bring to a boil. simmer for about 15 minute or until most of the water is absorbed. drain any remaining water and transfer the tempeh to a large bowl. add the white beans, give a quick stir, and set aside. this will heat the beans just a bit for easier mashing and cool the tempeh down just a bit for easier handling.
• give the saucepan a quick rinse and dry. saute the garlic and fennel seed in 1 tbs. olive oil over low heat, just until fragrant (about 1 min.). Add the remainder of the spices and stir constantly for 30 seconds. add to the tempeh mixture along with the tomato paste and remaining tbs. of tamari.
• mash everything together with a potato masher or a fork, until it's just a bit chunky and there are no whole beans left (you don't want it pureed, you should still be able to see the beans). add the bread crumbs and combine well with a fork. taste for sat and spices and adjust to your liking. let sit for about 15 minutes to let the flavors meld.
• form into patties, using 3 tbs. worth of the mix. heat the remaining 2 tbs. of olive oil over med. heat. cook the patties until brown, about 3 minute each side. you may need to add a little more oil when you flip them.

SPICY BREAKFAST SAUSAGE PATTIES

Steps:

• Combine ground pork, sage, salt, crushed red pepper, marjoram, black pepper, onion powder, and thyme leaves in a large bowl; mix until evenly combined. Form mixture into 10 small patties.
• Heat oil in a large skillet over medium-high heat. Working in batches, cook patties for 3 minutes. Flip and cook 3 minutes more or until juices run clear. An instant-read thermometer inserted into the center should read at least 160 degrees F (73 degrees C). Transfer patties to a paper towel-lined plate to absorb any excess grease.