Best Tempeh Sausage Crumbles Recipes

SPICY TEMPEH BREAKFAST SAUSAGE

Steps:

• Finely chop tempeh and add to a mixing bowl (or a food processor) along with remaining ingredients.
• Mix with clean hands (or pulse in the food processor) until very thoroughly combined. The texture should resemble sausage.
• Taste a small amount and adjust flavor as needed, adding more cayenne pepper or red pepper flake for heat, salt and pepper for overall flavor, brown sugar for sweetness, or paprika for smokiness.
• Cover and refrigerate for at least 2 hours, preferably 24 hours, and up to 3 days to allow the flavors to develop.
• When ready to cook, line a 1/3 cup measuring cup with plastic wrap or parchment paper and fill with "sausage." Fold plastic wrap or parchment over the top and pack down. Then gently remove and set on a clean plate. Press down to form a 1/2-inch thick disc. Repeat until the mixture is used up - about 5 "sausages" (amount as original recipe is written // adjust if altering batch size)
• Heat a large skillet over medium heat. Once hot, add 1-2 Tbsp oil (or enough to coat the surface) and add only as many patties as will comfortably fit in the pan. Sprinkle with a bit more salt and pepper. (If trying to cut back on oil, see notes for baking instructions.)
• Cook for 3-4 minutes or until the underside is browned. Then gently flip (they can be fragile) and cook on the other side for 3-4 minutes more or until the underside is browned.
• Serve immediately. Store leftovers in the refrigerator up to 3-4 days or in the freezer up to 1 month. You can also make patties ahead of time (up to 1 month), freeze (uncooked), and then thaw before cooking.

TEMPEH SAUSAGE CRUMBLES

Steps:

• 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.

ITALIAN TEMPEH SAUSAGE

Steps:

• Place the cubes of tempeh in a steamer basket, steam for 15 minutes, and set aside to cool.
• Using your fingers, crumble the steamed tempeh into a bowl.
• Add the basil, oregano, garlic powder, onion powder, fennel, thyme, pepper flakes, and pepper to the tempeh and toss well to coat.
• Add the remaining ingredients and stir well to combine.
• Lightly oil or line a cookie sheet or tray with waxed paper, and set aside.
• Using a 1/4 cups measuring cup to portion the sausages, lightly fill it with the tempeh mixture and gently pack it into the cup with the back of a spoon. Flip the measuring cup over on to the tray and give it a tap to release the patty.
• Form the mixture into 10 patties and chill for 1 hour.
• Lightly grease a non-stick skillet with a little safflower oil. In batches, cook the tempeh sausages until well browned on each side, about 5-7 minutes per side.
• Add more oil to the pan, if needed, to prevent the sausages from sticking.
• **You can make these sausages in larger batches and freeze them for later use. Then simply reheat them in the oven or in a nonstick skillet until heated through.

TEMPEH SAUSAGE

Steps:

• Combine the marinade ingredients in a pot with the tempeh, using just enough water to cover.
• Bring this to a boil, lower to a simmer. Simmer for 30 minutes, removing the teabags after 4 minutes.
• In a dry pot toast the fennel and peppercorns, then grind them. In a medium sized bowl combine with the other herbs and garlic.
• Drain the tempeh, and when cool enough to handle crumble and mix gently with the spices.
• In a medium sized cast-iron skillet heat the olive oil and cook the onions until tender.
• Add the tempeh mixture and cook until browned and crispy at the edges.

SAUSAGE CRUMBLE

Steps:

• pre heat the oven to 180c.
• Grill the sausages until brown all over and put in an oven proof dish.
• Heat the beans with the soup and pour over the sausages.
• Mix the breadcrumbs, crushed crisps, sunflower seeds and season.
• Sprinkle this mix on top of the the soup and sausages mixture and bake in the oven for 30 minutes.
• Serve with some nice bread or vegetables, if you kids will eat them.