Tempeh "Sausage"

Tempeh is cultured, fermented soy beans pressed into a cake. Are you still with me? I've never been big on tempeh in general, but this is a great substitute for sausage if you're vegan or vegetarian (or just trying to cut down on your sausage intake). This recipe is originally from Lisa Boymann (the self dubbed Queen of Pizza), a friend of mine from the cooking school where we work. It really does taste a lot like sausage (trust me).

tempeh sausage on pizza

TEMPEH “SAUSAGE”

Yield: 2 cups (enough for 4, 10-inch pizzas)

1/3 cup + 2 tablespoons extra virgin olive oil
1 tablespoon finely minced or pressed garlic
1 tablespoon balsamic vinegar
1 (8 oz.) package three-grain tempeh, finely chopped
1 tablespoon ground dried sage
2 teaspoons dried thyme
1 teaspoon dried oregano
1 1/2 teaspoons ground dried fennel seed
3/4 teaspoon sea salt
1/2 to 1 teaspoon red pepper flakes

1.      In large sauté pan, warm the olive oil over medium heat. Gently soften the garlic in oil for 1-2 minutes.  Deglaze pan with vinegar and add remaining ingredients. 

2.      Stir over medium-high heat until tempeh is lightly browned, about 5 minutes.  Adjust seasonings to taste (it should be a little salty, like real sausage).

3.      Allow mixture to cool completely before applying to pizza.  Can be made ahead and kept refrigerated for up to 5 days.  Freezes well.

adapted from Lisa Boymann

pressing the garlic

slicing the tempeh
don't worry, slight discoloration is normal

chopped tempeh

spices

adding the balsamic vinegar

browning the tempeh

I freeze the tempeh sausage in small amounts to use on pizza

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