|Title:||Sammy's Spicy Tempeh Sausages|
|Category:||Main Dishes - Clean (Only natural/organic ingredients), Vegetarian|
|From:||Vegan Food for the Soul|
2 pckgs. (8 oz.) tempeh
1/2 c whole wheat flour
1 1/2 T tamari, nama shoyu, or Bragg Liquid Aminos
1 1/2 T balsamic vinegar
1 T olive oil
1 t dried basil
1 t dried oregano
1 t dried thyme
1 t garlic powder
1 t onion powder
1 t ground fennel
1/2 t crushed red pepper flakes
1/4 t freshly ground black pepper
|Directions:||1. Using your fingers, crumble tempeh into a medium bowl. Add the remaining ingredients and stir well to combine. Line a cookie sheet with parchment paper, and set aside. Using a 1/4-cup measuring cup, portion tempeh sausage patties by gently packing tempeh mixture into the cup with back of a spoon. Flip the measuring cup over onto the prepared cookie sheet, and tap it to release patty. Repeat portioning procedure, yielding 10 patties. Cover with plastic wrap, and refrigerate for 1 hour or more.
2. Using olive oil, lightly oil a large nonstick skillet. In batches, cook tempeh sausage patties over medium heat for 5 to 7 minutes or until well browned. Carefully flip over patties with a spatula and cook an additional 5 minutes, or until golden brown and crisp around the edges. Transfer cooked patties to a large plate. Add additional olive oil to the skillet, as needed, to prevent patties from sticking and between batches.
3. Serve as a side dish, sandwich filling, pizza topping (crumbled), or use to add to sauces, pasta or grain-based salads or main dishes. They can also be frozen in an air-tight container for later use. Then, simply reheat in the oven or in a nonstick skillet until heated through.
Tempeh Maple Sausage: Omit all dried herbs and crushed red pepper flakes, replacing with 2 t Herbes de Provnce. Add 1/2 c apple- peeled and finely chopped. Also, replace tamari and balsamic vinegar with 1/4 c pure maple syrup and 2 T apple juice. Then, prepare tempeh sausage patties in the same manner as described above.