Tempeh Sausage

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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

Tempeh Sausage
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 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
Instructions
  1. Preheat the oven to 400°.
  2. Generously oil a baking sheet.
  3. Break up the tempeh and steam it in a basket steamer for about 10 minutes.
  4. When cool enough to handle, crumble it into a bowl and mix in 2 tablespoons of the oil and all of the remaining ingredients.
  5. Form the tempeh mixture into 1-inch balls or make larger ones, if you prefer.
  6. Place the balls on the prepared baking sheet and press them down into patties about ¼-inch thick.
  7. Brush the tops with the remaining oil.
  8. Bake for about 5 minutes, until the tops are browned.
  9. Use a spatula to flip the patties over and then bake for 5 minutes more, or until browned.
Notes

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