Tempeh Maple Sausage

 
2 - 8 oz. pkgs. tempeh, cut into cubes
2 t. Herbes de Provence
1 t. garlic powder
1 t. onion powder
1/4 t. freshly ground black pepper
1/2 cup whole wheat flour
1/2 cup apple, peeled, cored, and finely chopped
1/4 cup maple syrup
2 T. apple juice
2 T. safflower oil, plus additional for oiling pan
2 T. tamari
 

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 5-7 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.

**Note: These tempeh sausage patties can be prepared in larger batches, precooked, and frozen in an airtight container for later use. Then simply reheat in the oven or in a nonstick skillet until heated through.

Yield: 10 sausage patties

 

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1999-2002  Beverly Lynn Bennett