Tempeh Breakfast Sausages Vegan

March 13, 2014 March 13, 2014/ Morgan

Yup, another breakfast recipe. I can’t help but just love the heck out of breakfast these days. Between overnight oats, chocolate waffles and biscuits with gravy I just couldn’t help feeling like I was missing something. Some vegan sausages, that’s what! 

They are made with tempeh. Do you cook with tempeh? It’s my favorite but I’m sure that there are some recipes that aren’t so fabulous that are floating around out there that may have turned you off from it. Or maybe it’s the texture? Grating and then simmering the tempeh gives it a totally different texture and flavor. It’s very “meaty” and doesn’t taste much like beans! 

They’re spicy but not too hot, crispy, moist and best of all they are plant strong so you don’t have to worry about eating a couple extra of them on a lazy weekend morning. 

They make perfect breakfast sandwiches, taste lovely with a bit of maple syrup on them next to some waffles and they also taste really good crumbled up on top of some homemade pizza – mmmmmmm!!! 

Oh and these do freeze well (either cooked or uncooked!) so if you feel like doubling the recipe you can save some for later! 

  • 2 cups grated tempeh (about two packages worth – grate with a box grater like this one) 
  • 1 & 1/2 cups water
  • 4 Tablespoons tamari or soy sauce
  • 2 cloves garlic, grated with a microplane grater or finely minced
  • 2 teaspoons rubbed sage
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon finely ground black pepper
  • a couple of pinches of red chile flakes
  • 1/4 cup whole wheat flour

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silpat non-stick baking mat. 

Bring the tempeh, water and tamari to a simmer in a large pan over medium high heat. Let it simmer uncovered until the liquid has all been absorbed and evaporated. Transfer the tempeh to a bowl and let it cool for a few minutes. 

Stir in the remaining ingredients and mix well. Form the mixture into small patties and place on your lined baking sheet. 

Bake for 12-15 minutes, flip and cook for about 10 minutes longer. 

Serve up with some Plant Strong Biscuits and some Creamy Peppered Country Gravy – Yumm!!!

March 13, 2014/ Morgan/