Name: Spicy Tempeh Sausage Patties
Prep time: 45 min
Cook time: 105 min
Total time: 150 min
Yield: 5 servings
Ingredients: 8 ounces tempeh; 0.25 medium white onion ((diced)); 4 cloves garlic ((minced // 4 cloves yield ~2 tbsp)); 1 tsp organic brown sugar or coconut sugar (,); 0.5 tsp sea salt (,); 1 tsp ground black pepper (,); 1.5 tsp dried sage (,); 1.5 tsp dried thyme (,); 1.5 tsp smoked paprika (,); 2 tbsp fresh chopped rosemary (,); 0.125 tsp ground nutmeg (,); 0.25 tsp ground cayenne pepper (,); 0.25 tsp red pepper flake ((plus more for spicier sausage),); 2 tbsp vegan worcestershire sauce ((I like Annie’s brand or this GF brand!),); 1 tbsp neutral oil ((or other neutral oil // plus more for cooking),); 1 pinch allspice ((optional),); 0.5 tsp dried marjoram ((optional))

Instructions

Show units in method

1

Finely chop tempeh (8 ounces) and add to a mixing bowl (or a food processor) along with white onion (0.25 medium), garlic (4 cloves), organic brown sugar or coconut sugar (1 tsp), sea salt (0.5 tsp), ground black pepper (1 tsp), dried sage (1.5 tsp), dried thyme (1.5 tsp), smoked paprika (1.5 tsp), fresh chopped rosemary (2 tbsp), ground nutmeg (0.125 tsp), ground cayenne pepper (0.25 tsp), red pepper flake (0.25 tsp), and vegan worcestershire sauce (2 tbsp) and neutral oil (1 tbsp).
2

Mix with clean hands (or pulse in the food processor) until very thoroughly combined. The mixture should resemble sausage.
3

Taste a small amount and adjust flavor as needed, adding more [ground cayenne pepper] or [red pepper flake] for heat, [sea salt] and [ground black pepper] for overall flavor, [organic brown sugar or coconut sugar] for sweetness, or [smoked paprika] for smokiness.
4

Cover and refrigerate for at least 2 hours, preferably 24 hours, and up to 3 days to allow the flavors to develop.
5

When ready to cook, line a measuring cup (0.33 cup) with [plastic wrap] or [parchment paper] and fill with "sausage." Fold [plastic wrap] or [parchment paper] over the top and pack down. Gently remove and set on a clean [plate]. Press down to form a 0.5-inch thick disc. Repeat until the mixture is used up (about 5 patties).
6

Heat a [large skillet] over medium heat. Once hot, add [1-2 tbsp neutral oil] (or enough to coat the surface) and add only as many patties as will comfortably fit in the pan. Sprinkle with a bit more [sea salt] and [ground black pepper]. (If trying to cut back on oil, see notes for baking instructions.)
7

Cook for 3-4 minutes or until the underside is browned. Then gently flip and cook on the other side for 3-4 minutes more or until the underside is browned.
8

Serve immediately. Store leftovers in the refrigerator up to 3-4 days or in the freezer up to 1 month. You can also make patties ahead of time (up to 1 month), freeze (uncooked), and then thaw before cooking.