Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a great vegan, cholesterol-free alternative to pork breakfast sausage. It's very easy to make and can be made ahead for a quick weekday breakfast.

Gallery

Recipe Summary

cook:
13 mins
additional:
15 mins
total:
38 mins
prep:
10 mins
Servings:
11
Yield:
11 2-inch patties
Advertisement

Ingredients

11
Original recipe yields 11 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine tempeh, tamari, garlic, sage, paprika, black pepper, and red pepper flakes in a saucepan. Simmer, stirring tempeh frequently, until completely reduced, about 7 minutes.

    Advertisement
  • Stir flour into tempeh mixture. Let cool in the saucepan until safe to handle, about 15 minutes. Shape into 2-inch patties.

  • Heat a skillet over medium heat and grease with olive oil. Pan-fry the patties until well-browned, about 3 minutes per side. Drain on paper towels.

Cook's Note:

Instead of pan-frying, you can put 1 tablespoon olive oil into the cooled tempeh, shape into patties, and bake on a parchment-lined baking sheet at 400 degrees F (204 degrees C) for 20 minutes, turning once.

Nutrition Facts

59 calories; protein 5g; carbohydrates 5.2g; fat 2.6g; sodium 365.1mg. Full Nutrition
Advertisement