Tempeh Sausage Crumbles

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These tasty sausage crumbles are versatile, lending a satisfying umami flavor and a chewy  bite to gravy, sauces, rice or other grain dishes–even pizza!

Tempeh Sausage Crumbles

adapted from a recipe by Lindsay Nixon

Ingredients:

1 tsp fennel seeds

1 8-oz pkg tempeh

2 tbsp low-sodium soy or tamari sauce

1 tsp rubbed sage (not powdered)

1 tsp onion powder (granulated)

1 tsp garlic powder (granulated)

1/2 tsp dried oregano

1/2 tsp dried thyme

dash of black pepper

1/2 tbsp olive oil

Method:

Grind fennel seeds into a fine powder using mortar and pestle or electric spice grinder and set aside.

Shred tempeh using a cheese grater and mix with soy or tamari sauce and spices (add fennel last)

Heat oil in non-stick skillet over medium-high heat then add tempeh mixture to saute, stirring constantly until browned and crisp.

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Use immediately or store refrigerated in airtight container for up to 5 days.

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Note: You can adjust the seasonings, such as leaving out the sage and adding basil and a pinch of crushed red pepper for an Italian flavor. For a sweeter breakfast style sausage, add a bit of maple syrup.

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4 thoughts on “Tempeh Sausage Crumbles

  1. I have not tried shredding tempeh. I usually make bacon strips with my tempeh. This looks like something to change up my tempeh routine. Looks like you enjoyed it as part of biscuits and gravy. Will you please share the biscuit recipe?

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