If you grew up with sausage patties on Sunday morning and would like a vegetarian alternative to fill that niche, try these. They’re dee-lish! The good cooking of Susan Jane Cheney, former Moosewood chef and forever Moosewood friend, was the inspiration for these sausages. Tempeh has a chewy, meaty texture and readily soaks up the savory seasonings of sage, thyme, and soy sauce. What’s particularly nice about these patties is that, unlike high-fat meat sausages, they are oven-baked to a lovely brown with only a little oil.
Yields 24 small patties
- 16 ounces tempeh
- 2½ to 3 tablespoons vegetable oil
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon soy sauce
- 2 tablespoons unbleached white flour
- Preheat the oven to 400°.
- Generously oil a baking sheet.
- Break up the tempeh and steam it in a basket steamer for about 10 minutes.
- When cool enough to handle, crumble it into a bowl and mix in 2 tablespoons of the oil and all of the remaining ingredients.
- Form the tempeh mixture into 1-inch balls or make larger ones, if you prefer.
- Place the balls on the prepared baking sheet and press them down into patties about ¼-inch thick.
- Brush the tops with the remaining oil.
- Bake for about 5 minutes, until the tops are browned.
- Use a spatula to flip the patties over and then bake for 5 minutes more, or until browned.
PER 0.75-OUNCE SERVING: 52 CALORIES, 3.6 G PROTEIN, 3.5 G FAT, 2.3 G CARBOHYDRATES, 0.8 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 133.7 MG SODIUM, 0.1 G TOTAL DIETARY FIBER