This is a very versatile recipe.I prefer to roll the mixture into a log, wrap in plastic and slice off pieces as requested. Serve with sautéed onions and mushrooms, tofu scramble or plain applesauce.
Noble Bean Tempeh from Perth, Ontario makes an excellent quality three-grain tempeh. Serve with Herbed Basmati Rice as shown.
1 package (8 oz/250 g) 3-grain tempeh, thawed
2 Tbsp (30 mL) wholewheat flour
1 egg, lightly beaten
1 clove garlic, minced
2 tsp (10 mL) lightly packed brown sugar
1 tsp (5 mL) ground sage
½ tsp (2 mL) ground nutmeg
½ tsp (2 mL) dried rosemary
½ tsp (2 mL) ground cardamom
¼ tsp (1 mL) ground allspice
¼ tsp (1 mL) chili powder
½ tsp (2 mL) salt
¼ tsp (1 mL) black pepper
¼ cup (60 mL) olive oil
1. Slice tempeh into 1-inch (2.5 cm) wide slices. Place in bamboo basket or stainless steel steamer. Cover and steam for 15 minutes.
2. Transfer tempeh to a medium sized bowl and mash. Stir in flour. Add egg, garlic, sugar, sage, nutmeg, rosemary, cardamom, allspice, chili powder, salt and pepper and mix well.
3. Lay a long piece of plastic wrap or parchment out on a work surface. Scrape the sausage ingredients into the center of the plastic. Bring up the long ends and roll the ingredients into a cylinder shape that is about 1-1/4 inches (3 cm) in diameter. Wrap tightly, twisting the ends to seal, and use immediately or refrigerate for up to 3 days. Bring back to room temperature if refrigerated and cut into 1-inch (2.5 cm) slices.
4. Heat oil in a skillet over medium-high heat. Add sausage slices and cook in batches, in one layer in the pan. Fry for 1 to 2 minutes, turn and fry on the remaining side for 1 to 2 minutes or until reddish-brown. Remove and drain on a paper-lined plate. At the same time, fry ground pork patties following these directions.
Makes 18 sausages.
The recipe for Tempeh Sausage Patties is from the book Everyday Flexitarian: Recipes for Vegetarians & Meat Lovers Alike. Photo by Pat Crocker.
