These are for the chefs who don't mind spending a little more time in the kitchen than others
2 packs tempeh, cut into cubes
1 tsp dried basil
1 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried thyme
1/2 tsp crushed red pepper flakes (more for a hotter sausage)
1/4 tsp pepper
1/2 cup whole wheat flour
1/2 cup tamari (or soy sauce)
1/4 cup olive oil
Oil for frying
Place the cubes of tempeh in a steamer, 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, 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.
Divide the mixture into small balls (roughly 1/2 the size of your fist) and chill in the fridge for 30-60mins.
Once out of the fridge roll into a sausage (size is up to you!)
Lightly grease a non-stick a fry pan with a little oil.
In batches, cook the tempeh sausages until well browned on each side, about 5-7 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 fry pan until heated through.
***I think you could use this recipe for meatballs too!
