Italian Tempeh Sausage

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• 2 (8 ounce) packages tempeh, cut into cubes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground fennel
• 1/2 teaspoon . dried thyme
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon pepper
• 1/2 cup whole wheat flour
• 1/2 cup braggs liquid aminos or 1/2 cup tamari
• 1/4 cup olive oil
• 2 tablespoons safflower oil (for frying)

Recipe

• 1 place the cubes of tempeh in a steamer basket, steam for 15 minutes, and set aside to cool.
• 2 using your fingers, crumble the steamed tempeh into a bowl.
• 3 add the basil, oregano, garlic powder, onion powder, fennel, thyme, pepper flakes, and pepper to the tempeh and toss well to coat.
• 4 add the remaining ingredients and stir well to combine.
• 5 lightly oil or line a cookie sheet or tray with waxed paper, and set aside.
• 6 using a 1/4 cups measuring cup to portion the sausages, lightly fill it with the tempeh mixture and gently pack it into the cup with the back of a spoon. flip the measuring cup over on to the tray and give it a tap to release the patty.
• 7 form the mixture into 10 patties and chill for 1 hour.
• 8 lightly grease a non-stick skillet with a little safflower oil. in batches, cook the tempeh sausages until well browned on each side, about 5-7 minutes per side.
• 9 add more oil to the pan, if needed, to prevent the sausages from sticking.
• 10 **you can make these sausages in larger batches and freeze them for later use. then simply reheat them in the oven or in a nonstick skillet until heated through.