Smokey Tempeh Breakfast Sausage

(makes 12)

Spice mixture:
1 teaspoon dried sage
1 teaspoon dried thyme
2 teaspoons dried oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
pinch of cayenne pepper
6 teaspoons vegan Worcestershire sauce
1 teaspoon liquid smoke
2 tablespoons pure maple syrup
1 tablespoon soy sauce
2 teaspoons tomato paste

Tempeh mixture:
8 ounce package tempeh
2 cups vegetable stock
3 tablespoons soy sauce
1/3 cup whole-wheat panko bread crumbs
1 tablespoon flaxseed meal
Olive oil for frying

1. In a small mixing bowl, whisk together all of the spice mixture ingredients. Set aside.
2. In a medium saucepan, break tempeh into four chunks. Pour half of the spice mixture evenly over tempeh. Add vegetable stock and soy sauce. Cover, bring to a boil, reduce heat to medium-low, and simmer for 15 minutes.
3. Remove tempeh from broth and place in large mixing bowl. Mash with a potato masher until tempeh resembles ground meat.
4. Add flaxssed meal to the remaining spice mixture and whisk to combine. Pour over tempeh and mix thoroughly. Stir in bread crumbs and mix well. Form mixture into patties approximately 2-inches wide by 3/4-inch thick.
5. In a skillet over medium heat, heat 1 tablespoon oil. Fry sausage for about 3 minutes per side or until golden brown.


this recipe from June 2008 issue of VegNews