Simple Way to Tempeh Buddha Bowl Protein

Tempeh Breakfast Sausage Patties

This gluten free vegan rice bowl with smoky tempeh is a delicious hot vegetarian dinner but also makes a great cold lunch on the go.

Recipe Summary Tempeh Breakfast Sausage Patties

This is a great vegan, cholesterol-free alternative to pork breakfast sausage. It's very easy to make and can be made ahead for a quick weekday breakfast.

Ingredients | Tempeh Buddha Bowl Protein

1 (8 ounce) package tempeh, grated

¼ cup tamari

3 cloves garlic, crushed, or more to taste

2 ½ teaspoons dried sage

1 ½ teaspoons smoked paprika

1 teaspoon ground black pepper

2 teaspoons red pepper flakes

¼ cup whole wheat flour

½ teaspoon olive oil, or as needed

Directions

Combine tempeh, tamari, garlic, sage, paprika, black pepper, and red pepper flakes in a saucepan. Simmer, stirring tempeh frequently, until completely reduced, about 7 minutes.

Stir flour into tempeh mixture. Let cool in the saucepan until safe to handle, about 15 minutes. Shape into 2-inch patties.

Heat a skillet over medium heat and grease with olive oil. Pan-fry the patties until well-browned, about 3 minutes per side. Drain on paper towels.

Instead of pan-frying, you can put 1 tablespoon olive oil into the cooled tempeh, shape into patties, and bake on a parchment-lined baking sheet at 400 degrees F (204 degrees C) for 20 minutes, turning once.

Info | Tempeh Buddha Bowl Protein

prep: 10 mins cook: 13 mins additional: 15 mins total: 38 mins Servings: 11 Yield: 11 2-inch patties

TAG : Tempeh Breakfast Sausage Patties

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