Italian Tempeh Sausage
2 packages (8 ounces each) tempeh, cut into cubes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground fennel
1/2 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1/2 cup whole wheat flour
1/2 cup Bragg Liquid Aminos or tamari
1/4 cup olive oil
safflower oil for frying
Place the cubes of tempeh in a steamer basket, steam for 15 minutes, and set aside to cool.
Using your fingers, crumble the steamed tempeh into a bowl. Add the basil, oregano, garlic powder, onion powder, fennel, thyme, pepper flakes, and pepper to the tempeh and toss well to coat. Add the remaining ingredients and stir well to combine.
Lightly oil or line a cookie sheet or tray with waxed paper, and set aside. Using a 1/4-cup measuring cup to portion the sausages, lightly fill it with the tempeh mixture and gently pack it into the cup with the back of a spoon. Flip the measuring cup over on to the tray and give it a tap to release the patty. Form the mixture into 10 patties and chill for 1 hour.
Lightly grease a non-stick skillet with a little safflower oil. In batches, cook the tempeh sausages until well browned on each side, about 5 to 7 minutes per side. Add more oil to the pan, if needed, to prevent the sausages from sticking.
You can make these sausages in larger batches and freeze them for later use. Then simply reheat them in the oven or in a nonstick skillet until heated through.