VEGAN CRUMBLED TEMPEH SAUSAGE
This recipe for vegan crumbled sausage is full of flavor and definitely hits the mark.
Provided by Karissa Besaw
Categories Breakfast
Number Of Ingredients 13
Steps:
- Crumble the tempeh into a pan.
- Add water and remaining ingredients, except for the oil, and stir well.
- Bring to a simmer on medium-low heat. Let simmer until the tempeh has absorbed all the water.
- Mix in the oil and continue to cook on medium heat for another 5 minutes or so. (If you have cut oil out of your diet, this step is optional, and the sausage will still come out delicious!)
Nutrition Facts : Calories 30 kcal, Carbohydrate 2 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 349 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ITALIAN TEMPEH SAUSAGE
I got tired of not finding a vegan italian sausage and then found this recipe at veganchef.com -- decided to post it here so i do not lose it and also can keep track of the nutritional data for my own diet
Provided by Inspiritual
Categories Tempeh
Time 2h
Yield 10 patties, 10 serving(s)
Number Of Ingredients 13
Steps:
- Place the cubes of tempeh in a steamer basket, steam for 15 minutes, and set aside to cool.
- Using your fingers, crumble the steamed tempeh into a bowl.
- Add the basil, oregano, garlic powder, onion powder, fennel, thyme, pepper flakes, and pepper to the tempeh and toss well to coat.
- Add the remaining ingredients and stir well to combine.
- Lightly oil or line a cookie sheet or tray with waxed paper, and set aside.
- 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.
- Form the mixture into 10 patties and chill for 1 hour.
- 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.
- Add more oil to the pan, if needed, to prevent the sausages from sticking.
- **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.
Nutrition Facts : Calories 183.2, Fat 13.2, SaturatedFat 2, Sodium 5, Carbohydrate 9.3, Fiber 0.9, Sugar 0.1, Protein 9.3
BEST ITALIAN SAUSAGE SANDWICHES
Need a different type of sandwich? This rich tomato sauce simmers all afternoon in the slow cooker, getting ready to top freshly grilled Italian sausages. It's an amazing combination with lots of crowd appeal! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 4h10m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine the first 5 ingredients. Cook, covered, on low until vegetables are tender, about 4 hours., Grill sausages according to package directions. Serve on buns with sauce. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 454 calories, Fat 15g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1716mg sodium, Carbohydrate 52g carbohydrate (17g sugars, Fiber 4g fiber), Protein 29g protein.
TEMPEH SAUSAGE
Make and share this Tempeh Sausage recipe from Food.com.
Provided by VegBear
Categories Breakfast
Time 1h5m
Yield 2-3 serving(s)
Number Of Ingredients 16
Steps:
- 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 Facts : Calories 517, Fat 35.7, SaturatedFat 6, Sodium 4039.8, Carbohydrate 22.3, Fiber 1.4, Sugar 2.8, Protein 34.4
TEMPEH SAUSAGE CRUMBLES
From postpunkkitchen (theppk.com) Created by Isa- this recipe is all her. I put it here to share with you all. Use where ever you'd like to have vegetarian sausage crumbles, like in scrambled eggs or tofu or in pasta dishes. We enjoyed this on pizza, along with onions, olives, garlic and mushrooms. And no, you are not going to fool any meat eaters into thinking that this is meat sausage, but that's ok by me as I don't like the taste of meat sausage. Great veggie alternative and I like that it does not have the extra sodium and other preservatives that the store bought veggie sausages have.
Provided by VegSocialWorker
Categories Breakfast
Time 32m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a saute pan, crumble the tempeh and add enough water to almost cover it.
- Over high heat, steam the tempeh until most of the water is absorbed, about 15 minutes.
- Drain the remaining water and add the rest of the ingredients and cook over medium heat, stirring occasionally, until lightly browned, about 10 minutes.
Nutrition Facts : Calories 155.1, Fat 9.8, SaturatedFat 1.8, Sodium 509.7, Carbohydrate 7.9, Fiber 0.9, Sugar 0.3, Protein 11.9
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