Tempeh 'Sausage' Patties

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Tempeh 'Sausage' Patties 01-JAN-00 p. 46

8 servings—Dairy-free

 

You can form the patties the day before, then cook

them the morning of the brunch.

 

2 (8-oz.) pkgs. tempeh, each cut into quarters 2 tsp.

olive oil

1 medium onion, finely chopped

2 large cloves garlic, minced

Pinch cayenne, or more to taste

4 tsp. chopped fresh sage

2 tsp. chopped fresh thyme

1 tsp. salt

1/4 tsp. freshly ground pepper

4 tsp. vegetable oil

 

 

 

 

In large saucepan fitted with steamer basket, bring 2

inches water to a boil. Place tempeh quarters in

steamer basket; cover and steam 20 minutes.

 

Meanwhile, in large skillet, heat olive oil over

medium heat. Add onion and cook until softened, about

5 minutes. Add garlic and cayenne and cook, stirring,

1 minute. Stir in sage, thyme, salt and pepper. Remove

pan from heat.

 

Remove tempeh from steamer, reserving 1/4 cup steaming

water. In large bowl, mash tempeh well with fork. Add

onion mixture and reserved steaming water and mix

well. Form mixture into 16 equal balls, then press

firmly into patties about 2 inches in diameter.

 

In heavy 10-inch skillet, preferably nonstick, heat 2

teaspoons vegetable oil over medium heat. Add half the

patties and cook until browned, about 3 minutes per

side; remove to plate. Repeat with remaining oil and

patties. Serve warm.

 

PER serving: 134 CAL; 6 G PROT; 5 TOTAL FAT (1 SAT.

FAT); 14 G CARB.; CHOL; 302 MG SOD.; 3 FIBER

 

 

 

 

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