Italian Tempeh Sausage

[Guest guest]

Italian Tempeh Sausage

 

2 8 oz. packages tempeh, cut into cubes

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground fennel

1/2 teaspoon dried thyme

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon pepper

1/2 cup whole wheat flour

1/2 cup Bragg Liquid Aminos or tamari

1/4 cup olive oil

safflower oil for frying

 

Place the cubes of tempeh in a steamer basket, steam for 15 minutes, and set

aside to cool.

Using your fingers, crumble the steamed tempeh into a bowl. Add the basil,

oregano, garlic powder, onion powder, fennel, thyme, pepper flakes, and pepper

to the tempeh and toss well to coat. Add the remaining ingredients and stir well

to combine.

Lightly oil or line a cookie sheet or tray with waxed paper, and set aside.

Using a 1/4-cup measuring cup to portion the sausages, lightly fill it with the

tempeh mixture and gently pack it into the cup with the back of a spoon. Flip

the measuring cup over on to the tray and give it a tap to release the patty.

Form the mixture into 10 patties and chill for 1 hour.

Lightly grease a non-stick skillet with a little safflower oil. In batches, cook

the tempeh sausages until well browned on each side, about 5 to 7 minutes per

side. Add more oil to the pan, if needed, to prevent the sausages from sticking.

Makes 10 sausage patties.

 

 

[Guest guest]

this sound GREAT!

Judy

-

AJ

Wednesday, September 17, 2008 8:21 AM

Italian Tempeh Sausage

 

 

Italian Tempeh Sausage

 

2 8 oz. packages tempeh, cut into cubes

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground fennel

1/2 teaspoon dried thyme

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon pepper

1/2 cup whole wheat flour

1/2 cup Bragg Liquid Aminos or tamari

1/4 cup olive oil

safflower oil for frying

 

Place the cubes of tempeh in a steamer basket, steam for 15 minutes, and set

aside to cool.

Using your fingers, crumble the steamed tempeh into a bowl. Add the basil,

oregano, garlic powder, onion powder, fennel, thyme, pepper flakes, and pepper

to the tempeh and toss well to coat. Add the remaining ingredients and stir well

to combine.

Lightly oil or line a cookie sheet or tray with waxed paper, and set aside.

Using a 1/4-cup measuring cup to portion the sausages, lightly fill it with the

tempeh mixture and gently pack it into the cup with the back of a spoon. Flip

the measuring cup over on to the tray and give it a tap to release the patty.

Form the mixture into 10 patties and chill for 1 hour.

Lightly grease a non-stick skillet with a little safflower oil. In batches,

cook the tempeh sausages until well browned on each side, about 5 to 7 minutes

per side. Add more oil to the pan, if needed, to prevent the sausages from

sticking.

Makes 10 sausage patties.