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.