Yields2 ServingsPrep Time15 minsCook Time13 minsTotal Time28 mins
Ingredients
2tspfennel seeds
8ozorganic tempeh (crumbled using a grater or finely chopped)
1cupwater
½cuporganic apple juice (unsweetened)
½cuporganic apple (grated)
½tspgarlic powder
1 ½tspdried oregano
1tspsmoked paprika
½tsponion powder
1tbspfresh sage (minced)
½tspred pepper flakes (optional)
2tbsporganic tamari (reduced-sodium, or coconut aminos)
1 ½tspWorcestershire sauce (vegan)
1tbspmaple syrup (or date paste, link in Chef’s Notes)
2tbspparsley (chopped)
Directions
1
Heat a large stovetop pan over medium heat. Add the fennel seeds and cook until fragrant, about 1–2 minutes.
2
Add the tempeh to the pan along with the water, apple juice, and grated apple. Increase heat to medium-high and cook until most of the liquid is absorbed, stirring occasionally, about 3–5 minutes.
3
Meanwhile, mix all the spices in a small bowl (garlic powder, oregano, paprika, onion powder, sage, and optional red pepper flakes).
4
Reduce the heat to medium. Add the spices and cook for 1 minute until fragrant.
5
Add the tamari, Worcestershire sauce, and maple syrup to the same small bowl and whisk to combine. Then add them to the tempeh and cook for 3–5 minutes until it is browned. If needed, add 1–2 tablespoons of water to deglaze the pan.
6
Remove from the heat and stir in the parsley.
7
Enjoy your tempeh sausage in grain bowls, salads, tacos, pasta sauce, and more!
Chef’s Notes
Substitutions Substitute pear juice and grated pear in place of apple.
Types of Tempeh We made this with chickpea- and hemp-based tempeh and a traditional soy-based tempeh. The chickpea texture was more like sausage if you want a closer approximation.
Whole Food Sweetener Use date paste in place of maple syrup.
Storage Store tempeh sausage leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.
Nutrition Facts
2 servings
Serving size
244g
Amount per serving
Calories310
% Daily Value *
Total Fat13g17%
Saturated Fat 3g15%
Trans Fat 0g
Cholesterol0mg
Sodium290mg13%
Total Carbohydrate31g12%
Dietary Fiber 3g11%
Total Sugars 15g
Includes 2g Added Sugars4%
Protein24g
Calcium 180mg14%
Iron 4.4mg25%
Potassium 650mg14%
Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
2tspfennel seeds
8ozorganic tempeh (crumbled using a grater or finely chopped)
1cupwater
½cuporganic apple juice (unsweetened)
½cuporganic apple (grated)
½tspgarlic powder
1 ½tspdried oregano
1tspsmoked paprika
½tsponion powder
1tbspfresh sage (minced)
½tspred pepper flakes (optional)
2tbsporganic tamari (reduced-sodium, or coconut aminos)
1 ½tspWorcestershire sauce (vegan)
1tbspmaple syrup (or date paste, link in Chef’s Notes)
2tbspparsley (chopped)
Directions
1
Heat a large stovetop pan over medium heat. Add the fennel seeds and cook until fragrant, about 1–2 minutes.
2
Add the tempeh to the pan along with the water, apple juice, and grated apple. Increase heat to medium-high and cook until most of the liquid is absorbed, stirring occasionally, about 3–5 minutes.
3
Meanwhile, mix all the spices in a small bowl (garlic powder, oregano, paprika, onion powder, sage, and optional red pepper flakes).
4
Reduce the heat to medium. Add the spices and cook for 1 minute until fragrant.
5
Add the tamari, Worcestershire sauce, and maple syrup to the same small bowl and whisk to combine. Then add them to the tempeh and cook for 3–5 minutes until it is browned. If needed, add 1–2 tablespoons of water to deglaze the pan.
6
Remove from the heat and stir in the parsley.
7
Enjoy your tempeh sausage in grain bowls, salads, tacos, pasta sauce, and more!
