Tempeh Breakfast Sausage

Preparation info
  • Makes:

    8 to 12

    • Difficulty


    • Ready in

      45 min

Appears in
The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts... And the Rest of your Life

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.


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


  1. Preheat the oven to 400°F 200°C). Line a baking sheet with parchment paper.
  2. 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.
  3. Tr