Are you looking for plant-based options that meet texture and flavor profiles similar to your traditional favorites, but offer plenty of nutrition and are much better for the planet? Meet Tempeh Sausage! If traditional sausage was something you once enjoyed, the flavors and texture of this fiber-, protein-, and iron-rich tempeh may do the trick.
You need to try this if:
sausage is something you used to love, but now want an alternative because you know it's not good for your health, the planet's health or for living beings.
you've never tried tempeh before and want to give it a try through a very simple recipe that's packed with flavor.
you want an easy grab-n-go plant-based protein that's readily available for tacos, pasta, salads, or grain bowls.
Making this plant-based protein is simple! The sausage comes together in less than 15 minutes. Really important: Have all of your ingredients portioned and ready-to-go because it'll come together quickly.
If you try it, please let me know about your experience and how you used it! If you need inspiration, try the Easy-to-Make Vegan Sausage Soup (with Greens and Beans!).
Prep time: 10 minutes
Cooking time: 13 minutes
2 tsps fennel seeds
8 ounces tempeh, crumbled or finely chopped
1 cup water
1/2 tsp garlic powder
1 1/2 tsps dried oregano
1 tsp smoked paprika
1/2 tsp onion powder
1 tsp minced fresh sage
1/2 tsp crushed red pepper flakes (optional)
2 Tbsps reduced sodium tamari or coconut aminos
1 1/2 tsps vegan Worcestershire sauce
1 Tbsp maple syrup
1 Tbsp minced parsley
How to make
Heat a large stovetop pan over medium heat. Add the fennel seeds and let cook until fragrant, about 1–2 minutes.
Add the tempeh to the pan along with the water. Increase heat to medium-high and let cook until all of the water is absorbed, stirring occasionally, about 3–5 minutes.
Meanwhile, mix all of the spices together in a small bowl (garlic powder, oregano, paprika, onion powder, sage, and red pepper flakes, if using).
Reduce the heat to medium. Add the spices and cook for 1 minute until fragrant.
Add the tamari, Worcestershire sauce, and maple syrup to the same small bowl and whisk to combine. Then add them to the tempeh and cook for 3–5 minutes until the tempeh is browned. Add 1–2 tablespoons of water, if needed, to deglaze the pan.
Remove from the heat and stir in the parsley.
Enjoy in grain bowls, salads, tacos, pasta sauce, and more!
We made this with a chickpea- and hemp-based tempeh and a traditional soy-based tempeh. The chickpea texture was more like traditional sausage texture if you're trying to sneak this onto picky eater's plates!
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.