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"From postpunkkitchen (theppk.com)
Created by Isa- this recipe is all her.
I put it here to share with you all.
Use where ever you'd like to have vegetarian sausage crumbles, like in scrambled eggs or tofu or in pasta dishes. We enjoyed this on pizza, along with onions, olives, garlic and mushrooms. And no, you are not going to..."

Ingredients: dried basil, dried marjoram...

"From Isa Chandra Moskowitz's book, Vegan Brunch. This is a refreshing change of pace for breakfast time, but would make a great meal at any time of day. She suggests that steaming the tempeh before preparing this recipe gives it a juicier texture and reduces the bitterness of tempeh. I steamed it for five minutes with 2 tablespoons of water in..."

Ingredients: swiss chard, dried thyme...

"Taken from Vegan With A Vengeance by Isa Chandra Moskowitz. This recipe has been slightly modified to make it sattvic (no garlic and onions.)"

Ingredients: hing, tempeh...

"This easy recipe can be assembled the night before and prepared in the morning for a weekend breakfast or brunch. Great as a BLT. The tempeh strips can be left marinating in the fridge 2 to 3 days. Just be sure to eat the bacon as soon as it’s cooked—otherwise, it may lose its crispness. Adapted from Vegetarian Times(April 2008)."

Ingredients: ground cumin, tempeh...

"Sausage without the meat! A good alternative for vegetarians/vegans or just a change of pace for us meat-eaters. The packaged frozen stuff has so much salt and perservatives; not to mention the price...Eeek! I would imagine that you could freeze these after frying them up and have them on-hand just like the ones you get in the freezer case at the..."

Ingredients: cornstarch, dried sage...