Name: Tempeh Breakfast Sausage
Total time: 45 min
Yield: Makes: 8 to 12 patties
Ingredients: One 8-ounce (227 g) package tempeh, lightly steamed if desired, cubed; ⅛ teaspoon crushed red pepper; ¼ teaspoon black pepper; ½ teaspoon dried rosemary; 1 teaspoon dried sage; 1 tablespoon red miso; 1 tablespoon olive oil (OF: 2 tablespoons broth); 2 tablespoons whole wheat flour; 2 tablespoons maple syrup

Preparation info

Makes:
8 to 12
patties

Difficulty
Easy
Ready in
45 min

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

This sausage takes center stage at brunch most weekends, usually next to a tofu scramble and roasted potatoes. Save any leftovers for your make-ahead breakfast burritos. We like Smiling Hara Black-Eyed Pea Tempeh, which also makes this recipe soy-free. Lightly steaming the tempeh reduces its bitterness.

Ingredients

One 8-ounce (227 g) package tempeh, lightly steamed if desired, cubed
2

Method

Preheat the oven to 400°F 200°C). Line a baking sheet with parchment paper.
Place the tempeh in the bowl of a food processor. Add the maple syrup, flour, oil, miso, sage, rosemary, black pepper, and crushed red pepper and pulse to combine.
Tr

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