Oh my vegan goodness! Thanks to Beverly Lynn Bennett, The Vegan Chef, I can now make my own sausage! So excited because I will never have to buy packaged sausage again.
Italian Tempeh Sausage (makes 8 patties)
1 8 oz package tempeh (for this recipe I used Lightlife Tempeh)
1 tablespoon Italian seasoning (oregano + marjoram + thyme + basil + rosemary + sage)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Fresh black pepper
1/4 cup brown rice flour
1/4 cup tamari
1 to 2 tablespoons olive oil
Peppers & Onions
1 red pepper
1 orange pepper
1 yellow pepper
1 gigantic onion
Cut tempeh into cubes and steam for 15 minutes. Set aside to cool.
Crumble the tempeh and coat with the seasonings. Add flour and tamari. Mix well. Add a tablespoon of olive oil. If too dry, add the second.
Have a baking sheet ready and make sure it fits flat in the refrigerator. Using a 3 tablespoon ice cream scooper, pack the mixture, and then form it into patties . Make all 8 and chill for an hour.
Cut onions into semi circles and saute in olive oil on high heat, letting the onions get a little brown. Stir often so they don’t stick. Cut off the top and bottom of each pepper, slice it open, clean out the seeds and ribs, lay it flat, and cut into thin strips. Add to onions and saute until the peppers are soft too.
Brown sausages in non-stick skillet with a touch of safflower oil. Drain on paper towels.
Serve sausages on top of peppers and onions. Enjoy!