Tempeh Sausage Patties

In heavy 10-inch skillet preferably nonstick heat 2 teaspoons vegetable oil over medium heat. 5 cups vegetable broth 1 ¼ liter or use 5 cups water and 2 veggie stock cubes.

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In large bowl mash tempeh well with fork.

Tempeh sausage patties. The burgers should be. Patties should be about 4 inches in diameter and less then ½ inch thick. Bring this to a boil lower to a simmer.

Carefully flip them over with a spatula and cook the patties an additional 5 minutes or until golden brown and crisp around the edges. Block tempeh cut into small cubes. Drain any remaining water and transfer the tempeh to a large bowl.

Tempeh sausage patties. Brush with remaining oil then bake in preheated oven. Simmer for 30 minutes removing the teabags after 4 minutes.

Drain any remaining water and transfer the tempeh to a large bowl. Place the tempeh in a saucepan and just barely cover it with water its okay even preferable if some of the tempeh is peeking out of the water. Yields 24 small patties.

Tempeh has a chewy meaty texture and readily soaks up the savory seasonings of sage thyme and soy sauce. Transfer patties to a baking sheet. Combine the marinade ingredients in a pot with the tempeh using just enough water to cover.

Use balance of oil to brush onto unbaked tempeh patties. Oil with all other ingredients. 1 8 oz.

This will heat the beans just for a bit for easier mashing and cool the tempeh. Simmer for about 15 minute or until most of the water is absorbed. Bake for 15 minutes then flip and bake 10 to 15 minutes more.

Simmer for about 15 minutes or until most of the water is absorbed. Add 1 teaspoons of the tamari cover and bring to a boil. Preheat oven to 400ï½F.

Make 1 inch balls place on oiled baking sheet and flatten balls use spatula or fork to 12 inch thickness. Using a little safflower oil lightly oil a non-stick skillet and place it over medium heat. Form mixture into 16 equal balls then press firmly into patties about 2 inches in diameter.

Tempeh Sausage adapted from The New Farm Vegetarian Cookbook yields 12 sausages depending on size serves 4 8 ounces tempeh 12 tsp dried sage 12 tsp thyme large pinch asafoetida this is my addition and optional but it gives a nice funky depth if youve got it 2 Tbsp flour 2 Tbsp warm water 2 Tbsp oil I use canola 2 Tbsp soy sauce. Whats particularly nice about these patties is that unlike high-fat meat sausages they are oven-baked to a lovely brown with only a little oil. In batches cook the tempeh sausage patties until well browned about 5 to 7 minutes.

Mix everything with a spoon and eventually you hand. Remove tempeh from steamer reserving 14 cup steaming water. Add onion mixture and reserved steaming water and mix well.

Add the tempeh mixture to the bowl with the seitan and herbs. You want a mixture that will hold together to form a ball and sausage. Soy sauce or Tamari.

Add the white beans give a quick stir and set aside.

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