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.

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Recipe Summary

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

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  • 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
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/13/2018
I really liked this. It is very easy to make. I used gluten free whole grain flour and it worked perfectly. I accidentally added the flour before cooking so I added some water. It worked well anyway and the taste was bursting with flavor. The texture is similar to meat just slightly more crumbly but still chewy. This is very enjoyable. Thank you for the recipe. Read More
(2)
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