With its slightly fermented flavor and unique texture, tempeh is an ideal ingredient for homemade sausage patties. To make this well-seasoned tempeh vegan breakfast sausage recipe, everything just gets tossed into the food processor. Then, you have the option of either baking, or sautéing in a lightly oiled skillet.
Serve these tasty vegan sausage patties as a protein-boosting side for a pancake or French toast breakfast — they’re quite flavorful even without any embellishment. There’s no reason you can’t serve them for dinner as a companion to pasta or grain dishes, or to add a warm element to salads.
This recipe makes 8 small patties — not quite burger-size; it’s easy to double the recipe and freeze a portion. Freeze in an airtight container and bring to room temperature before reheating in a lightly oiled skillet or in the oven.
Turn these into a Breakfast Sandwich
Simply layer one of these patties onto an English muffin that’s been spread with vegan butter or mayo. Add a slice of vegan cheese — and optionally, a slice of tomato and/or avocado — and you’ve got a high-protein breakfast.
Recipe adapted from Plant-Powered Protein: 125 Recipes for Using Today’s Amazing Meat Alternatives © 2020 by Nava Atlas. Reprinted by permission. Photos by Hannah Kaminsky, BittersweetBlog.com.
- 8-ounce package tempeh, any variety
- 1/2 cup quick-cooking oats (oatmeal)
- 2 teaspoons dried onion flakes
- 1 teaspoon garlic granules
- 1/4 cup good-quality ketchup
- 2 tablespoons maple syrup or agave
- 1 tablespoon barbecue seasoning
- 1 to 2 teaspoons sriracha or other hot sauce, optional
- 2 teaspoons Italian seasoning
- 2 teaspoons smoked paprika
- 1 tablespoon olive oil
- 2 tablespoons water
- High-heat oil for frying, optional
Break the tempeh into several pieces and combine in a food processor with the remaining ingredients. Pulse on and off until the tempeh is finely and evenly chopped; don’t puree!
To fry: First, form the batter into patties with a 1/4 cup measure, not too tightly packed. Spray the inside of the measuring cup for easier release. To release, tap the cup onto a flat surface. Flatten to 1/2 inch with the back of a spatula.
Heat just enough oil to coat the bottom of a nonstick skillet. Arrange the patties in the pan in a single layer (in batches if need be) and fry over medium-low heat on both sides until golden and crisp. Place on paper towel-lined plates to absorb extra oil, if desired.
To bake: Preheat the oven to 350º F. Drop the tempeh mixture in 1/4 cups full onto a parchment-lined baking sheet. Flatten gently with the back of the cup. Spray with cooking oil spray to achieve a crispier result, if you’d like. Bake for 15 minutes, then flip and bake for 15 minutes longer, or until both sides are golden brown.
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