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.