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
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
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.
Use immediately or store refrigerated in airtight container for up to 5 days.
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.
I will have to try this, it looks really good and I always have tempeh in the house. Thanks!
It it super-yummy!
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?
Sure 🙂 I will post soon! Thanks for stopping by.
Looks delicious! Thank you. I’ve never tried fennel seeds, are they very strong in flavor?
Yes! Fennel seeds have a very distinctive, strong flavor. Sausage wouldn’t be sausage without fennel seed. It also is found in many Indian recipes.
Thanks, I always get fennel and fenugreek seeds mixed up 🙂
Fenugreek has a very distinctive character as well! Thanks for stopping by 🙂
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