Tempeh Maple Sausage

Recipe Ingredients

2		Tempeh - (8 oz ea) - cut into cubes
2 teaspoons	10ml	Herbes de Provence
1 teaspoon	5ml	Garlic powder
1 teaspoon	5ml	Onion powder
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/2 cup	31g / 1.1oz	Whole-wheat flour
1/2 cup	73g / 2.6oz	Finely-chopped peeled cored apple
1/4 cup	82g / 2.9oz	Maple syrup
2 tablespoons	30ml	Apple juice
2 tablespoons	30ml	Safflower oil - plus
		Additional for oiling pan
2 tablespoons	30ml	Tamari

Recipe Instructions

Begin by placing the cubes of tempeh in a steamer basket, steam for 15 minutes, and then set aside to cool. Using your fingers, crumble the steamed tempeh into a medium bowl. Add the Herbes de Provence, garlic powder, onion powder, and pepper, and toss well to thoroughly coat the tempeh with the seasonings. Add the remaining ingredients and stir well to combine.

Line a cookie sheet with a piece of parchment paper and set aside. Using a 1/4-cup measuring cup, portion the sausage patties by lightly filling the measuring cup with the tempeh mixture and gently pack into the cup with the back of a spoon. Flip the measuring cup over on to the prepared cookie sheet and give it a tap to release the patty. Repeat the portioning procedure for the remaining tempeh mixture, yielding 10 patties. Place the cookie sheet in the refrigerator and chill the patties for 1 hour or more.

Using a little safflower oil, lightly oil a non-stick skillet and place it over medium heat. In batches, cook the tempeh sausage patties until well browned, about 5 to 7 minutes. Carefully flip them over with a spatula and cook the patties an additional 5 minutes or until golden brown and crisp around the edges. Add additional safflower oil to the skillet, as needed, to prevent the patties from sticking between batches.

Serve as a side dish, a sandwich filling, or crumble the cooked sausage patties on pizza, or use to add to sauces or main dishes.

This recipe yields 10 sausage patties.

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

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