- 227 g tempeh
- 1/4 white onion, diced (~28 g)
- 4 cloves garlic, minced (2 Tbsp or 12 g)
- 1 tsp organic brown sugar or coconut sugar
- heaping 1/2 tsp sea salt
- 1 tsp ground black pepper
- 1 1/2 tsp dried sage
- 1 1/2 tsp dried thyme
- 1 1/2 tsp smoked paprika
- 2 Tbsp (6 g) fresh chopped rosemary
- 1/8 tsp ground nutmeg
- 1/4 tsp ground cayenne pepper
- 1/4 tsp red pepper flake (plus more for spicier sausage)
- 2 Tbsp (30 ml) vegan Worcestershire sauce (I didn’t have any so I used a combo of rice wine vinegar, apple cider vinegar, tamari, garlic, ginger powder & maple syrup)
- 1 Tbsp (15 ml) olive oil, plus more for cooking
- optional: Pinch allspice
- optional: 1/2 tsp dried marjoram
- Finely chop tempeh and add to a mixing bowl (or a food processor or nutribullet) along with remaining ingredients.
- Mix with clean hands (or pulse in the food processor) until very thoroughly combined. The texture should resemble sausage.
- Taste a small amount and adjust flavour as needed, adding more cayenne pepper or red pepper flake for heat, salt and pepper for overall flavour, brown sugar for sweetness, or paprika for smokiness.
- Cover and refrigerate for at least 2 hours, preferably 24 hours, and up to 3 days to allow the flavors to develop.
- When ready to cook, take approx. 1/3 cup amount and pack into a disc shape and press down.
- Heat a large frying pan over medium heat. Once hot, add 1-2 Tbsp oil (or enough to coat the surface) and add only as many patties as will comfortably fit in the pan. Sprinkle with a bit more salt and pepper.
- Cook for 3-4 minutes or until the underside is browned. Then gently flip (they can be fragile) and cook on the other side for 3-4 minutes more or until the underside is browned. I popped mine into the oven for an extra 5 or so minutes to harden them up a little and make them a little crispier.*
- Serve immediately. Store leftovers in the refrigerator up to 3-4 days or in the freezer up to 1 month. You can also make patties ahead of time (up to 1 month), freeze (uncooked), and then thaw before cooking.
You can bake these instead of frying at 190 C on a parchment-lined baking sheet for 20-30 minutes or until golden brown and semi firm on the edges.
Serving size: 1 sausage (of 5) Calories: 156 Fat: 10.9 g Saturated fat: 1.8g Carbohydrates: 7.6 g Sugar: 2g Sodium: 258 mg Protein: 8.7 g