Makes about 2 cups
These vegan tempeh sausage crumbles are eternal. One of those building-block recipes that I use constantly. Crumbled tempeh sautéed in a hot pan with fennel, smoked paprika, thyme, sage, and tamari until the edges get crispy but the tempeh stays juicy. It tastes like Italian sausage because it basically is sausage, just made out of tempeh.
The recipe originally appeared in Vegan With a Vengeance and has been a reader favorite on the site for years. It’s the foundation for so many other things I make: tempeh sausage pasta, pizza topping, breakfast scrambles, tossed with garlicky greens, piled on top of polenta. Once you have a batch in the fridge, dinner gets easier all week.
The crushed fennel seed is key to the sausage-ness. It gives the tempeh that warm, slightly licorice note that is unmistakably sausaged. Smoked paprika adds depth and a pretty color. Thyme and sage round it out with those sausage seasonings. The spice blend is forgiving so you can play with it and adjust to your liking, depending on how you’re serving. Some serving suggestions below!
Why This Recipe Rocks
- Comes together in 20 minutes. One pan, a handful of spices, no fancy techniques, no shenanigans.
- Endlessly versatile. Pasta, pizza, sandwiches, scrambles, soups, grain bowls, salads.
- Holds up in the fridge for almost a week and reheats beautifully.
- The fennel-and-smoked-paprika spice blend tastes like Italian sausage without any commercial substitute.
What’s All In This Tempeh Sausage?
Tempeh. Obviously. Crumble it with your hands, don’t slice. You want irregular bite-size chunks that catch oil and seasoning differently in different spots.
Olive oil. For sautéing. Don’t skimp. The tempeh wants enough fat to brown properly.
Fennel seed. The signature flavor. Crush it lightly by running your knife through it so it blooms into the oil instead of sitting there in chunks.
Dried basil and marjoram. The Italian herb backbone. Oregano works in place of marjoram if that’s what you have.
Dried sage. Adds depth, that classic sausage note.
Red pepper flakes. Just a half teaspoon for warmth.
Garlic. Fresh, minced.
Tamari. Salty depth. Soy sauce works too.
Lemon juice. Brightness at the end. The little move that takes this from good to great.
How To Use Tempeh Sausage Crumbles
Make a batch on Sunday and use it all week. A few of my favorite ways:
Pasta. Toss into any tomato sauce, pesto, or cream sauce. See Tempeh Orzilla and Cacio e Pepe e Salsiccia.
Pizza topping. Sprinkle on top of your favorite pizza with sauce and cashew cheese or vegan mozz.
Breakfast scrambles. Mix into tofu scramble for a hearty Sunday morning. Or serve it on the side.
Garlicky greens. Sauté kale or chard with garlic and olive oil and crumble the sausage in.
Sandwiches and grinders. On a good roll with vegan cheese and roasted peppers.
Polenta. Pile on top of creamy polenta with sautéed greens.
Salads. Crumble warm or cold over a salad for a meal-sized bowl.
Lasagna. Layer into your favorite lasagna for a meaty bite.
Soups. Stir into minestrone or any tomato-based soup.
Gravies and probably other sauces too. This make the perfect sausage gravy.
Tempeh Sausage Crumbles FAQ
Should I steam the tempeh first? Not necessary. You kind of steam it in the first step when it’s boiled. Plus, but with this much fennel and tamari, you won’t notice and bitterness. This is a true one-pot wonder.
How long does it keep? About 5 days in an airtight container in the fridge. It also freezes well for up to 3 months.
Is this gluten-free? For sure. Use tamari (it’s gluten-free; soy sauce isn’t always) and you’re good. Tempeh is naturally gluten-free.
How did I end up here? You searched for vegan tempeh sausage, tempeh sausage recipe, or maybe just looked up what to do with a package of tempeh in your fridge. Bookmark this one.
Tempeh Sausage Crumbles
Ingredients
- 8 ounces tempeh
- 1 tablespoon fennel seed
- 1 teaspoon dried basil
- 1 teaspoon dried marjoram or oregano
- ½ teaspoon red pepper flakes
- ½ teaspoon dried sage
- 2 teaspoons garlic minced
- 2 tablespoons tamari or soy sauce
- 1 tablespoon olive oil plus a little extra
- 1 tablespoon lemon juice
Instructions
- In a small sauté pan, crumble the tempeh and add enough water to almost cover. Over high heat, steam the tempeh until most of the water is absorbed, about 15 minutes.
- Drain any remaining water. Add the fennel seed, basil, marjoram, red pepper flakes, sage, garlic, tamari, olive oil, and lemon juice. Cook over medium heat, stirring occasionally, until lightly browned, about 10 minutes. Add extra oil if needed.
- Use immediately or store in the fridge for up to 5 days.
made this tonight to go on top my pizza. So good. I even fooled meat-eaters into thinking the topping was REAL sausage. Thanks for this recipe!!
[…] up: mushroom sauteed with tempeh crumbles, chunks of avocado, stewed red beans and homemade salsa allllll over a bed of spinach and bulgur. […]
I don’t think mine would fool an omni, but these “sausage” crumbles were delicious with my pasta tonight!
I’m completely obsessed with this crumble recipe! I put them in everything, deep dish pizza, pasta, gravy, everything. Lately I’ve started steaming the tempeh with beer. I personally like darker beers with the crumbles because it gives the tempeh an almost smoky flavor.
I don’t know if mine ever really browned. My first tempeh experience and I had an impatient appetite, so I raced through the recipe. After making the crubles I mixed the them with some some cooked frozen veggies (zucchini, broccoli, cauliflower, carrots coins). I also added a can of non salted diced tomatoes drained. I added some salt and pepper and it was a good power meal for lunch, after my first workout from winter hiatus. When I cookfor myslef I just want veggies and a smart protein….if I would have cooked this for my boyfriend I wouldn’t have raced through the steps and put in on pizza, instead. haha
[…] absolutely new to me were tempeh ‘sausage’ crumbles, a kind of topping from the Appetite for Reduction cookbook that I found on the Post Punk Kitchen […]
Besides the Tempeh Rueben Sangwich, these crumbles are better than wild sex… in the working class!!
Dude, this is maybe my favorite recipe ever, EVER, I tell you. It is so good in traditionally “sausagey” things, and it’s a super good base for a veggie hash, just throw in diced veggies or greens after the tempeh is pretty browned, or potatoes, or a cooked grain….I’ve done it all!!
[…] used my black bean recipe and a recipe for tempeh sausage crumbles from the Post Punk Kitchen. I’m not one of those vegans who tries to mimic meat very much […]
[…] missing in a cheeseless version, and to the overall orangeness of the dish. I used some leftover tempeh sausage crumbles from my last post, which made them nice and […]
I followed Cate’s beer suggestion and it imparted great flavor. I was also cooking Indian curry, so I switched up the spices to cumin, smashed whole coriander seeds, turmeric, and garam masala to equal two tablespoons. It was FABULOUS! The coriander seeds softened and gave it beautiful texture. We used the tempeh almost as a condiment for raita, fresh salad, curry, rice, and naan. This was quite adaptable to my needs and I’m sure it would work beautifully with many spice combos. Isa, you are my idol! Thank you for another incredible addition to vegan cuisine.
Wow! I’m really happy about how good this is! This is my first time cooking with tempeh. I’ve been slowly switching from an omni diet to a veggie/vegan one and with recipes like this it should be no problem.
[…] Advantages and Responses: yes pamatga: here is my go-to recipe for soy: tempeh sausage crumbles (http://www.theppk.com/2008/10/tempeh-sausage-crumbles/). I'm usually making it in a hurry so I use garlic powder instead of minced and skip the lemon […]
[…] tempeh crumbles (adapted from post punk kitchen recipe, without the sage and added 1 tsp nutritional yeast) […]
[…] tempeh sausage is from a recipe I really like and use a lot from the Post Punk Kitchen. You can use them in a lot […]
[…] tempeh crumbles (I know I use these in like every recipe but they’re so good!) […]
[…] and make a beautiful presentation. Tempeh also makes a great “sausage”, a la this Tempeh Sausage Crumbles from The PPK. Shred tempeh with a cheese grater and you’ll have a stand in for ground beef, […]
This was so good, thanks for another great recipe! I made this yesterday and mixed it with cooked kale, mushrooms, onions and quinoa, stuffed everything into baked acorn squash halves, and then baked them a little more.
[…] pound of tempeh sausage crumbles (2 8 oz packs of tempeh, and use fresh […]
Haven’t tried Tempeh yet, but after reading all the above post……gonna have to get me some and try it out! 🙂
[…] – I’ve tried some really yummy seitan and tempeh vegan sausages. The list of types of homemade vegan bacons I have tried and liked are endless: tofu, tempeh, […]
[…] of my friends on Facebook posted about making this PPK recipe for Tempeh Sausage Crumbles. I hadn’t noticed the recipe before, but as I have recently started making homemade pizza […]
[…] lentils, then mashed them in a skillet with the same blend of seasonings Isa Chandra uses in her Tempeh Sausage Crumbles. I then added the sauage to the rice and veggies, and […]
Man o man, these are awesome. Wish i ground the fennel a little though!
[…] brown rice. I adapted part of the seasoning inspiration for the tempeh from Post Punk Kitchen’s Tempeh Sausage Crumbles so head over there and check that out too because it would be a great topping for pizza or when […]
I just made a double batch of this recipe. It is so delicious. I didn’t have all the spices that the recipe called for, but close enough. I poached the tempeh in veggie broth, then transfer the whole thing into a cast iron and cook and cook until pretty brown. It is so delicious I can’t stop munching on it. The next step is to find a soy-less “tempeh”, since my boyfriend is allergic to it. I grew up in Indonesia where tempeh is a staple, but I had never had it this good. I can see how this recipe will evolve. How about Spanish smoked paprika to make it into “chorizo”?
This is the jam! Totally steamed mine in an IPA tonight. Adding it to quinoa and an every-vegetable-in-the-fridge roast. So perfect.
[…] Source: Post Punk Kitchen […]
I make this every Sunday morning for family brunch. We add Indian coriander chutney, black beans, and chipotle pepper sauce at the end and serve on top of roasted vegetables on a bed of baby spinach. So easy and delicious!
[…] 30 more seconds, stirring the yogurt in half way through) Lunch: tempeh sausage crumbles (http://www.theppk.com/2008/10/tempeh-sausage-crumbles/) smashed with a little yogurt cheese and mayo to make a sandwich filling, 2 slices of homemade […]
[…] -serves two (tempeh inspired by Post Punk Kitchen) […]
[…] Tempeh Sausage Crumbles, from PPK.com […]
yumm!!! Had it on a pizza with the Veganomicon carmelized onion marinara sauce, some daiya cheese, jalapenos, and roasted garlic. will definitely make again:)
OMG..I have to try this.
Wow!! I’ve been cooking professionally for 20 years, and this recipe is awesome! I’m not a vegan myself, but i was amazed at how convincingly similar the flavor and texture of this recipe is to real sausage!
The first time I made this, I used tempeh and I didn’t like it at all. The second time I made it, I used tofu, and I loved it. Just turn the heat up really high and sauté the tofu until browned, then add the spices and mix it up. Just a suggestion for those who didn’t like the tempeh.
[…] used the recipe for Tempeh Sausage Crumbles from Vegan with a Vengeance (click for recipe). As I’ve mentioned before, I’m in the early stages of my tempeh appreciation. […]
This is delicious. However, next time I would omit the fennel seeds as they were too overpowering and cough-syrupy for my taste. Great on pizza and I also mixed some with a tomato pesto and used ut as a knish filling. Mmm.
[…] and Responses: yes nationalparker: I like this recipe for tempeh as a vegetarian protein source: http://www.theppk.com/2008/10/tempeh-sausage-crumbles/ It heats up nicely so I make a double batch and then eat it for lunch most days with a potato or […]
[…] Thursday: French toast with tempeh sausage crumbles […]
[…] Tempeh Sausage Crumbles – This is one of my ALL TIME favorite tempeh recipes from Isa Chandra of the Post Punk Kitchen – I absolutely LOVE LOVE LOVE her vegan cookbooks. […]
Fabulous!!! I did crush the fennel upon reading the comments. I was able to get it brown…the amount that remained at least…I was eating it out of the pan like lunch! Thanks so much for sharing. 🙂
Loved this!
I put it over roasted potatoes, spinach and peppers
Can’t wait to put it on pizza.
(I didn’t have fennel but wanted to make it exactly as written–bought some, did it…so fantastic!)
[…] sauce, finely minced onion and Tempeh Sausage using a combination of two recipes. The spices from Tempeh Sausage Crumbles combined with the marinade from the tempeh in the Quinoa Caesar Salad, again from “Isa Does […]
I am so pleased that I tried this recipe! Thank you! It went perfectly with my arugula pesto and quinoa pasta…, yummy! I took the advice from one of the posts and used extra firm tofu instead of the tempeh. I’m not really sure what tempeh sausage is made of or what flavor difference it might have but the price difference is what did it for me. Excellent recipe !!
[…] note about the tempeh sausage: after much tinkering, I determined that Isa Chandra’s sausage recipe on the PPK is sheer perfection in this recipe and cannot be topped! I suggest you click the link and use her […]
[…] down on your processed red meat intake, there are plenty of alternatives worth exploring – like tempeh sausage and vegan grain meat, like the kind sold from Field […]
[…] -serves two (tempeh inspired by Post Punk Kitchen) […]
This is an AMAZING recipe. We have used it on pizza and in spaghetti and both go over well with our family (including our 16 year old son!). The texture is ground beef and the fennel with the other spices is spot-on for the sausage flavor and aroma. Bravo on a wonderful recipe!
I really love this recipe. I made it last week with the addition of sun dried tomatoes in oil in addition to the olive oil called for in the recipe. I’m about to make it again now! So easy and delicious!