Tempeh Breakfast Sausage Patties Recipes
TEMPEH AND WHITE BEAN SAUSAGE PATTIES
Make and share this Tempeh and White Bean Sausage Patties recipe from Food.com.
Provided by x_Gaz
Categories Breakfast
Time 45m
Yield 10 patties
Number Of Ingredients 14
Steps:
- place the tempeh in a saucepan and just barely cover it with water (it's okay, even preferable, if some of the tempeh is peeking out of the water). Add 1 teaspoons of the tamari, cover and bring to a boil. simmer for about 15 minute or until most of the water is absorbed. drain any remaining water and transfer the tempeh to a large bowl. add the white beans, give a quick stir, and set aside. this will heat the beans just a bit for easier mashing and cool the tempeh down just a bit for easier handling.
- give the saucepan a quick rinse and dry. saute the garlic and fennel seed in 1 tbs. olive oil over low heat, just until fragrant (about 1 min.). Add the remainder of the spices and stir constantly for 30 seconds. add to the tempeh mixture along with the tomato paste and remaining tbs. of tamari.
- mash everything together with a potato masher or a fork, until it's just a bit chunky and there are no whole beans left (you don't want it pureed, you should still be able to see the beans). add the bread crumbs and combine well with a fork. taste for sat and spices and adjust to your liking. let sit for about 15 minutes to let the flavors meld.
- form into patties, using 3 tbs. worth of the mix. heat the remaining 2 tbs. of olive oil over med. heat. cook the patties until brown, about 3 minute each side. you may need to add a little more oil when you flip them.
Nutrition Facts : Calories 192.3, Fat 9.3, SaturatedFat 1.6, Sodium 2288.2, Carbohydrate 14.9, Fiber 1.9, Sugar 1.1, Protein 15.1
TEMPEH SAUSAGE
Make and share this Tempeh Sausage recipe from Food.com.
Provided by VegBear
Categories Breakfast
Time 1h5m
Yield 2-3 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 517, Fat 35.7, SaturatedFat 6, Sodium 4039.8, Carbohydrate 22.3, Fiber 1.4, Sugar 2.8, Protein 34.4
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- Step 1: Break up the tempeh into several pieces and put it in a food processor with the 1/2 cup oats, 1/4 cup ketchup, 2 tablespoons syrup, 2 tablespoons water, 1 tablespoon olive oil, 1 tablespoon barbecue seasoning, 2 teaspoons Italian seasoning, 2 teaspoons smoked paprika, 2 teaspoons onion flakes, 1 teaspoon garlic granules and 1-2 teaspoons sriracha (if desired). Pulse until the tempeh is finely and evenly chopped and everything is well combined; don’t puree!
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