Recipe by VegSocialWorker
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 fool any meat eaters into thinking that this is meat sausage, but that's ok by me as I don't like the taste of meat sausage. Great veggie alternative and I like that it does not have the extra sodium and other preservatives that the store bought veggie sausages have.
Top Review by Home Cookin 'n Vermont
this was fantastic - we followed this recipe for the tempeh, then simmered with some marinara sauce and served over spaghetti squash - even our 3-yr old cleaned his plate!
- 8 ounces tempeh
- 1 tablespoon fennel seed
- 1 teaspoon dried basil
- 1 teaspoon dried marjoram or 1 teaspoon dried oregano
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 teaspoon dried sage
- 2 teaspoons garlic, minced
- 2 tablespoons tamari or 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1⁄2 lemon, juice of
Directions See How It's Made
- In a saute pan, crumble the tempeh and add enough water to almost cover it.
- Over high heat, steam the tempeh until most of the water is absorbed, about 15 minutes.
- Drain the remaining water and add the rest of the ingredients and cook over medium heat, stirring occasionally, until lightly browned, about 10 minutes.