Name: Tempeh Breakfast Sausage
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; 1/4 teaspoon red pepper flakes; 2 tablespoons Worcestershire sauce; 1 tablespoon olive oil; 1/4 cup white onion, diced; 4 cloves garlic, minced

AuthorJeanne PetrucciCategoryBreakfast, Main Entrees

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:

Crumble tempeh.

Chop onions and garlic.

Make:

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.

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.

(Optional) Serve with an egg and avocado slices.

Ingredients