Yields1 Serving
 8 ounces tempeh, chopped/crumbled (to resemble ground meat)
 1 teaspoons maple syrup
 1/4 teaspoon salt
 1/2 teaspoon ground black pepper
 1 teaspoon dried sage
 1 teaspoon dried thyme
 1 teaspoon smoked paprika
 1 tablespoon rosemary, chopped
 1/8 teaspoon ground nutmeg
 1/8 teaspoon ground cayenne pepper [optional]
 1/4 teaspoon red pepper flakes [optional]
 2 tablespoons Worcestershire sauce
 1 tablespoon olive oil
 1/4 cup white onion, diced
 4 cloves garlic, minced
Prep:
1

Crumble tempeh.

2

Chop onions and garlic.

Make:
3

In a large bowl, combine the tempeh, maple syrup, salt, pepper, dried sage, dried thyme, smoked paprika, rosemary, nutmeg, cayenne pepper, red pepper flakes, and Worcestershire sauce. Stir well to combine.

4

In a pan over medium-high heat, add the olive oil. Saute onion and garlic until onion is translucent. Stir in tempeh mixture and cook until heated through.

5

(Optional) Serve with an egg and avocado slices.

Ingredients

 8 ounces tempeh, chopped/crumbled (to resemble ground meat)
 1 teaspoons maple syrup
 1/4 teaspoon salt
 1/2 teaspoon ground black pepper
 1 teaspoon dried sage
 1 teaspoon dried thyme
 1 teaspoon smoked paprika
 1 tablespoon rosemary, chopped
 1/8 teaspoon ground nutmeg
 1/8 teaspoon ground cayenne pepper [optional]
 1/4 teaspoon red pepper flakes [optional]
 2 tablespoons Worcestershire sauce
 1 tablespoon olive oil
 1/4 cup white onion, diced
 4 cloves garlic, minced

Directions

Prep:
1

Crumble tempeh.

2

Chop onions and garlic.

Make:
3

In a large bowl, combine the tempeh, maple syrup, salt, pepper, dried sage, dried thyme, smoked paprika, rosemary, nutmeg, cayenne pepper, red pepper flakes, and Worcestershire sauce. Stir well to combine.

4

In a pan over medium-high heat, add the olive oil. Saute onion and garlic until onion is translucent. Stir in tempeh mixture and cook until heated through.

5

(Optional) Serve with an egg and avocado slices.

Tempeh Breakfast Sausage