Finding plant-based options that meet texture and flavor profiles similar to your traditional favorites, while providing much more nutritional value, is key when it comes to sticking with long-term healthy habits. Enter Tempeh Sausage! If traditional sausage was something you enjoyed, the flavors and texture of this fiber-, protein-, and iron-rich tempeh may do the trick! Use it in pasta sauce, tacos, or grain bowls (just to name a few!).
Yields4 ServingsPrep Time10 minsCook Time13 minsTotal Time23 mins
Ingredients
2tspfennel seeds
8ozorganic tempeh (crumbled using a grater or finely chopped)
1cupwater
½tspgarlic powder
1 ½tspdried oregano
1tspsmoked paprika
½tsponion powder
1tspfresh 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)
1tbspparsley (minced)
Directions
1
Heat a large stovetop pan over medium heat. Add the fennel seeds and let cook until fragrant, about 1–2 minutes.
2
Add the tempeh to the pan along with the water. Increase heat to medium-high and let cook until all of the water is absorbed, stirring occasionally, about 3–5 minutes.
3
Meanwhile, mix all of the spices together in a small bowl (garlic powder, oregano, paprika, onion powder, sage, and red pepper flakes, if using).
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 the tempeh is browned. Add 1–2 tablespoons of water, if needed, to deglaze the pan.
6
Remove from the heat and stir in the parsley.
7
Enjoy in grain bowls, salads, tacos, pasta sauce, and more!
Chef's Notes
Types of tempeh
We made this with a chickpea- and hemp-based tempeh and a traditional soy-based tempeh. The chickpea texture was more like sausage, if you want a close approximation.
Whole food sweetener
Use date paste in place of maple syrup.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
Ingredients
2tspfennel seeds
8ozorganic tempeh (crumbled using a grater or finely chopped)
1cupwater
½tspgarlic powder
1 ½tspdried oregano
1tspsmoked paprika
½tsponion powder
1tspfresh 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)
1tbspparsley (minced)
Directions
1
Heat a large stovetop pan over medium heat. Add the fennel seeds and let cook until fragrant, about 1–2 minutes.
2
Add the tempeh to the pan along with the water. Increase heat to medium-high and let cook until all of the water is absorbed, stirring occasionally, about 3–5 minutes.
3
Meanwhile, mix all of the spices together in a small bowl (garlic powder, oregano, paprika, onion powder, sage, and red pepper flakes, if using).
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 the tempeh is browned. Add 1–2 tablespoons of water, if needed, to deglaze the pan.
6
Remove from the heat and stir in the parsley.
7
Enjoy in grain bowls, salads, tacos, pasta sauce, and more!
