Tempeh Sausage

Posted · 6 Comments

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

5.0 from 1 reviews
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

6 Responses to "Tempeh Sausage"
  1. Wendy Nolan says:

    Hi Ya,
    Do you think this recipe would work stuffed into veggie sausage casings? I’ve never cooked with tempeh before so have no idea what the texture would be like.

    • laura says:

      Hi Wendy,
      Try grinding or finely crumbling the seasoned tempeh and sauteeing a little bit before stuffing the casings. I don’t think it would be so good otherwise. Haven’t tried it!

  2. Wendy Nolan says:

    Hi Ya,
    Do you think this recipe would work stuffed into veggie sausage casings? I’ve never cooked with tempeh before so have no idea what the texture would be like.
    Wendy

    • laura says:

      Hi Wendy,
      I’ve never tried that. I think the tempeh really needs to brown to be the right consistency. The casing would brown, but the filling might not get crisp the way that it would if it were baked or fried. I would suggest that you crumble finely, and try it. Let us know how it worked.

  3. Robert says:

    Excellent! Better than any veggie sausage you could buy at the store. I used some finely minced fresh sage from the garden, as I was out of dried sage. I crumbled the tempeh pretty much down to each individual grain before steaming, which wasn’t hard to do at all. Your hands will be drenched with vegetable oil (I used safflower) when you form them the balls. It was a tiny bit of a challenge to keep their round shape when I pressed them down into patties. I baked them until they were nicely browned and rather crispy.

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