Tempeh Sausage, Crumbled

Prep Time

10 minutes

Cooking Time

13 minutes

Yields

4 servings

Ingredients

  • 2 tsp fennel seeds
  •  8 oz organic tempeh (crumbled using a grater or finely chopped)
  • 4 cloves garlic, minced
  • 1 head shallot, minced
  • 2 tbsp olive oil
  •  1 cup water
  •  ½ tsp garlic powder
  •  1 ½ tsp dried oregano
  •  1 tsp smoked paprika
  •  ½ tsp onion powder
  •  1 tsp fresh sage (minced)
  •  ½ tsp red pepper flakes (optional)
  •  2 tbsp organic amino acids (soy or coconut, or sub tamari)
  •  1 ½ tsp Worcestershire sauce
  •  1 tbsp date syrup (can sub maple syrup)
  •  1 tbsp fresh parsley (minced)

Directions

  1. Heat a large stovetop pan over medium heat. Add the fennel seeds and let cook until fragrant, about 1–2 minutes.
  2. Add the olive oil the garlic and the shallot to the pan and sauté for 1 minute. Add the tempeh and the water. Increase heat to medium-high and let cook until all of the water is absorbed, stirring occasionally, about 3–5 minutes.
  3. Meanwhile, mix all of the spices together in a small bowl (garlic powder, oregano, paprika, onion powder, sage, and red pepper flakes, if using).
  4. Reduce the heat to medium. Add the spices and cook for 1 minute until fragrant.
  5. Add the amino acids, Worcestershire sauce, and date syrup to the same small bowl and whisk to combine. Then add them to the tempeh and cook for 3–5 minutes until the tempeh is browned. Add 1–2 tablespoons of water, if needed, to deglaze the pan.
  6. Remove from the heat and stir in the parsley.
  7. Use in any dish that calls for sausage. Your carnivore friends won’t even know the difference, it’s that good.

Notes

Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.

Borrowed from Food Revolution – With Gratitude!