Tempeh Sausage
Ingredients
- 1 (10 ounce) package tempeh, broken into 4-5 pieces
- marinade ⓘ
- 1/2 cup tamari ⓘ
- 1 inch gingerroot, sliced ⓘ
- 1 black cardamom pod, crushed
- 3 smoked tea bags (either lapsang souchong or russian caravan)
- 1 -2 cup fresh water ⓘ
- mixed spice ⓘ
- 1/2 tablespoon fennel ⓘ
- 1 tablespoon whole black peppercorn ⓘ
- 2 teaspoons oregano ⓘ
- 1/2 teaspoon ground sage
- 2 garlic cloves, minced ⓘ
- 3 tablespoons olive oil
- 1 small onion, small diced
Instructions
- Combine the marinade ingredients in a pot with the tempeh, using just enough water to cover.
- Bring this to a boil, lower to a simmer. Simmer for 30 minutes, removing the teabags after 4 minutes.
- In a dry pot toast the fennel and peppercorns, then grind them. In a medium sized bowl combine with the other herbs and garlic.
- Drain the tempeh, and when cool enough to handle crumble and mix gently with the spices.
- In a medium sized cast-iron skillet heat the olive oil and cook the onions until tender.
- Add the tempeh mixture and cook until browned and crispy at the edges.
Nutrition & Diet Analysis (per serving)
545
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).