Italian Tempeh Sausage

Recipe Ingredients

2		Tempeh - (8 oz ea) - cut into cubes
1 teaspoon	5ml	Dried basil
1 teaspoon	5ml	Dried oregano
1 teaspoon	5ml	Garlic powder
1 teaspoon	5ml	Onion powder
1 teaspoon	5ml	Ground fennel
1/2 teaspoon	2.5ml	Dried thyme
1/2 teaspoon	2.5ml	Crushed red pepper flakes
1/4 teaspoon	1.3ml	Pepper
1/2 cup	31g / 1.1oz	Whole wheat flour
1/2 cup	118ml	Bragg Liquid Aminos or tamari
1/4 cup	59ml	Olive oil
		Safflower oil - for frying

Recipe Instructions

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.

This recipe yields 10 sausage patties.

Source:
The Vegan Chef at http://www.veganchef.com

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