In comparison to heavily processed vegetarian sausages, these tempeh sausages use a handful of natural ingredients and really hit the spot for carnivores, vegans or vegetarians alike.
About this Recipe
For first-time users of rather unusual-looking tempeh, these sausages are sure to win them over. Add extra chilli or paprika to turn up the spice. Serve with a fresh salad or roasted vegetables.
Step by Step Instructions
- 1 block (250g) organic tempeh
- 1/3 cup sun-dried tomatoes, soaked for 2-4 hrs
- 2 cloves garlic, crushed & finely chopped
- 1/4 cup water
- 3 tbsp olive oil
- 1 ½ tbsp tamari (gluten-free soy sauce)
- 1 tbsp apple cider vinegar
- ¼ cup chickpea flour
- ¾ tsp chilli powder
- ¾ tsp smoked paprika
- ¼ tsp cumin seeds
- Coconut oil (if cooking on BBQ hot plate)
Add the tempeh to a pan of boiling water, then reduce the heat and simmer for 30 minutes. Drain and allow to cool. Once cool, crumble the cooked tempeh with your fingers into a bowl and set aside.
Rinse and drain the soaked sun-dried tomatoes well. Place in a food processor with the garlic, water, olive oil, tamari and apple cider vinegar, processing until combined – making a chunky paste. Add this mixture to the tempeh and combine well.
Add the chickpea flour, chilli powder, paprika and cumin seeds, season with black pepper and blend until well incorporated.
Line a baking tray with baking parchment and use two spoons to shape the mixture into 8 sausage-shaped lengths, about 8cm long, spaced out on the tray. Bake them at 180C for 20 minutes.
Alternatively, heat 1 tbsp coconut oil on the hot plate of a BBQ and grill the sausages until golden brown all over.
While processed and packaged vegetarian sausages tend to contain yeast, gluten and dairy, these are free of all these common allergens and as a fermented food, tempeh provides beneficial bacteria for gut health.
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