Tempeh Sausage and Golden Bean Gravy

 
6 precooked Italian Tempeh Sausages
1 - 15 oz. can baby butter beans or other white bean, drained and rinsed
3/4 cup vegetable stock
1/2 cup onion, finely diced
1/4 cup nutritional yeast flakes
1 t. garlic, minced
1/2 t. salt
1/4 t. pepper
1/4 t. rubbed sage
 

Using your fingers, crumble the sausage patties into a bowl, and set aside. In a blender or food processor, combine all of the remaining ingredients, and blend until smooth and creamy. Transfer the bean mixture to a small saucepan and stir in the crumbled sausage. Place the saucepan over low heat, and stirring often, cook until heated through. Taste and adjust seasonings as needed.

Yield: 3 Cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett