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.
- 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
- 1/8 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.
- Category: On the Side
- Cuisine: American
Keywords: Tempeh breakfast sausages