Savory tempeh breakfast sausage patties are the perfect way to usher in a new day. This healthy, oil free recipe yields the perfect no oil ‘fried’ patties. They’re a great way to start the morning, snacking straight out of the fridge or routine busting ‘breakfast for dinner’.
For those of you who have tried my other tempeh recipes, the drill for this recipe will be familiar. It begins with simmering the tempeh pieces, just like we do for tempeh stew or tempeh mushroom stroganoff making tempeh crumbles. It’s my tried and true for removing any tempeh bitterness as well as softening it.
The other thing you might recognize from the tempeh base, is processing it with onion and mushroom and using the binding of seitan. Same process (more or less) as our wonderful deluxe tempeh burgers.
So, what’s different?
The secret of good breakfast sausage (or any other sausage for that matter) is the spice profile. Don’t be fearful of what looks like a long list. Just reach into the spice rack and start measuring. There are a few adjustments you can make if you are running short. Replace the ¼ tsp. nutmeg with allspice and oregano can replace equal amounts of the marjoram. The heat for my tempeh breakfast sausage comes from the cayenne pepper and red chili flakes. I added a bit more than this recipe calls for as we like it hot around here.
Possibly the coolest thing I discovered with this recipe is that the patties dry fry beautifully. I used a non-stick pan and there was definitely no need for oil. I learned that you do want to control yourself from flipping them too soon. After 5 minutes on the first side, test them with your spatula. If they move easily, they are ready to flip. If not, let them have another 30 seconds or so.
Mindful patty making
Because I was all over the frying thing, I made my patties thin enough so they would cook in the middle without getting too brown. If you do want them a bit thick, try covering the pan for a few minutes during the cooking. That will help to circulate the heat. You can also opt for baking them.
I am admittedly, not the most creative breakfast person you’ll ever run into. Most days, I’m quite happy to grab fruit or whatever. Probably, for this reason, I get excited when I take the time to make a ‘big’ breakfast. The great thing about these sausages is that you can make the patties a day ahead, store them in the fridge and then fry them up when you like.
Making tempeh breakfast sausage reminded me that it’s important to make a break from our familiar routines from time to time. Getting a big benefit from breaking out of the rut can be as simple as a slight deviation off the path – even if we end up at the same destination. After all, the journey, the scenery along the way – that’s all part of the experience. Peace.Print
Tempeh breakfast sausage
Start the day off with delicious tempeh breakfast sausage. These savory, delicious patties fry up with no oil added for a healthy plant-based boost.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: On the Side
- Cuisine: American
- 1 – 8 oz. block tempeh cut into small cubes
- 1 Tbsp. soy sauce or Tamari
- 5 cups vegetable broth (1 ¼ liter) (or use 5 cups water and 2 veggie stock cubes
- ½ small yellow onion, diced
- 4 cloves garlic, minced (about 2 Tbsp.)
- 4 button mushrooms chopped into pieces
- 1 tsp. maple syrup
- 1 tsp. soy sauce or Tamari
- 2 Tbsp. vegan Worcestershire sauce (or Henderson’s relish)
- ½ cup (64 gm) seitan - vital wheat gluten (more depending on how moist the tempeh is)
- 1 tsp. ground black pepper
- ¼ tsp. cayenne pepper
- ½ tsp. marjoram
- ⅛ tsp. nutmeg
- ½ - 1 tsp. red pepper flakes (the amount depends on how spicy you want your sausage)
- 2 tsp. rosemary
- 1 ½ tsp. sage
- 1 tsp. smoked paprika
- 1 ½ tsp. thyme
- After cutting the tempeh into small cubes, place it, 5 cups vegetable broth (or 2 veggie cubes + 5 cups water) and 1 Tbsp. soy sauce or Tamari into a medium pot. Bring the pot to simmer and simmer the tempeh for 20 minutes.
- While the tempeh simmers, chop the onion, garlic cloves and mushrooms and put them in a food process with your sharp blade. Add 2 tsp. maple syrup, 1 tsp. soy sauce (or Tamari) and 2 Tbsp. vegan Worcestershire sauce.
- In a medium mixing bowl, add ½ cup seitan and all the spices. Mix together.
- Once the tempeh has simmered, drain it and press the pieces against the side of the colander to get more of the moisture out.
- Place the tempeh in the food processor and process all the ingredients until the mixture is broken down. Don’t process until completely smooth – you just want the tempeh and other ingredients broken down.
- Add the tempeh mixture to the bowl with the seitan and herbs. Mix everything with a spoon and eventually, you hand. You want a mixture that will hold together to form a ball (and sausage patties), but not too dry or stiff. If the mixture is too wet, add more seitan a tablespoon at-a-time. If the mixture is too dry, add water a tablespoon at-a time.
- Separate the sausage mixture into small balls and for patties using your hands or a pastry cutter. The number of resulting patties depends on their size (I ended up with 9). If you are going to pan fry them, try to keep them on the thin side so the centers cook evenly.
- To pan fry, heat a non-stick skillet to medium and add the sausage patties. Cook them at least 5 minutes before you turn them, so they don’t stick. I usually turn them once and then back again until they are brown on both sides.
- To bake the patties, heat the oven to 4250F (2200C). Place the patties on a non-stick baking sheet or one lined with parchment paper. Bake the patties for 10 minutes, flip and bake for an additional 5-10 minutes until they are brown.
- The prep time is only to account for preparing the tempeh – all other prep can be done while the tempeh simmers.
- Reheat the patties in the oven, wrapped in foil or try wrapping them in foil and steaming them a minute or so. That will keep them from drying out.
Keywords: Tempeh breakfast sausages