Tempeh Sausage Crumbles

Vegan tempeh sausage crumbles with fennel, basil, marjoram, and sage. A versatile sausage for pasta, pizza, salads, and more.

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Course Breakfast, Brunch, Side Dish

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.

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