Sammy's Spicy Tempeh Sausages

These tempeh sausage patties can be prepared in larger batches, precooked, and frozen in an airtight container for later use. Then, simply reheat in the oven or in a non-stick skillet until heated through.

2 packages (8 ounces each) tempeh
1/2 cup whole-wheat flour
1 1/2 tablespoons tamari, nama shoyu, or Bragg Liquid Aminos
1 1/2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon dried {basil}
1 teaspoon dried {oregano}
1 teaspoon dried {thyme}
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground {fennel}
1/2 teaspoon crushed {red pepper} flakes
1/4 teaspoon freshly ground {black pepper}
Using your fingers, crumble tempeh into a medium bowl. Add the remaining ingredients and stir well to combine. Line a cookie sheet with parchment paper, and set aside. Using a 1/4-cup measuring cup, portion tempeh sausage patties by gently packing tempeh mixture into the cup with the back of a spoon. Flip the measuring cup over onto the prepared cookie sheet, and tap it to release patty. Repeat portioning procedure, yielding 10 patties. Cover with plastic wrap, and refrigerate for 1 hour or more.

Using olive oil, lightly oil a large nonstick skillet. In batches, cook tempeh sausage patties over medium heat for 5 to 7 minutes or until well browned. Carefully flip over patties with a spatula and cook an additional 5 minutes, or until golden brown and crisp around the edges. Transfer cooked patties to a large plate. Add additional olive oil to the skillet, as needed, to prevent patties from sticking between batches.

Ease of Preparation: Moderate

Preparation Time: 15 min
chill 1 hr

Cook Time: 10-15 min

Servings: yield 10 sausage patties

Recipe By: Beverly Lynn Bennett

From:  The Complete Idiot's Guide to Vegan Living
Used with permission of Beverly Lynn Bennett

Chef Suggestions
Serve as a side dish, sandwich filling, pizza topping (crumbled); or use to add sauces, pasta or grain-based salads, or main dishes.