Tempeh Breakfast Sausage Patties

Name: Tempeh Breakfast Sausage Patties
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 (8-ounce) package tempeh, any variety; 1/2 cup quick-cooking oats; 1/4 cup good-quality natural ketchup; 2 tablespoon maple or agave syrup; 2 tablespoon water; 1 tablespoon extra-virgin olive oil; 1 tablespoon barbecue seasoning; 2 teaspoon italian seasoning; 2 teaspoon smoked paprika; 2 teaspoon dried onion flakes; 1-2 teaspoon sriracha or other hot sauce (optional); 1 teaspoon garlic granules; cooking oil spray (optional); safflower or other high-heat oil for frying (optional)

The Daily Meal Staff|Jan. 11, 2021 1:43 pm EST

4.7 (3 ratings)

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Tempeh's firm and unique texture makes it easy to mold into patties. This recipe uses the plant-based protein for breakfast by turning it into sausage patties. Use it in a breakfast sandwich, or serve it with a side of home fries. Recipe courtesy of Nava Atlas, author of Plant-Powered Protein: 125 Recipes for Using Today's Amazing Meat Alternatives

Prep Time

10

minutes

Cook Time

30

minutes

Servings

8

Total time: 40 minutes

Ingredients

1 (8-ounce) package tempeh, any variety
1/2 cup quick-cooking oats
1/4 cup good-quality natural ketchup
2 tablespoon maple or agave syrup
2 tablespoon water
1 tablespoon extra-virgin olive oil
1 tablespoon barbecue seasoning
2 teaspoon italian seasoning
2 teaspoon smoked paprika
2 teaspoon dried onion flakes
1-2 teaspoon sriracha or other hot sauce (optional)
1 teaspoon garlic granules
cooking oil spray (optional)
safflower or other high-heat oil for frying (optional)

Directions

Step 1: Break up the tempeh into several pieces and put it in a food processor with the 1/2 cup oats, 1/4 cup ketchup, 2 tablespoons syrup, 2 tablespoons water, 1 tablespoon olive oil, 1 tablespoon barbecue seasoning, 2 teaspoons Italian seasoning, 2 teaspoons smoked paprika, 2 teaspoons onion flakes, 1 teaspoon garlic granules and 1-2 teaspoons sriracha (if desired). Pulse until the tempeh is finely and evenly chopped and everything is well combined; don’t puree!
Step 2: To cook the tempeh sausage, you may fry or bake it.
To fry: Spray the inside of a ¼-cup measuring cup with cooking oil spray, or spread a little oil in the cup with a paper towel. Scoop some of the tempeh mixture into the cup, leveling it off but not packing it in too tightly. Invert the cup onto a flat surface and release the mixture with a sharp tap. Repeat until all the mixture is used. Spray the bottom of the measuring cup with cooking spray and flatten each patty to about a ½-inch thickness. Wipe the bottom of the cup and respray from time to time to prevent the mixture from sticking.
Heat just enough safflower oil to coat the bottom of a nonstick skillet over medium-low heat. Arrange the patties in the pan in a single layer (in batches if necessary) and fry on both sides until golden and crisp. Place on paper towel–lined plates to absorb extra oil, if desired.
To bake: Alternately, if you wish to bake the tempeh sausage, preheat the oven to 350ºF. Line a baking sheet with parchment paper. Drop the tempeh mixture by the ¼ cup onto the prepared baking sheet.
Flatten gently with the back of the cup. For a crisp texture, spray the patties with cooking oil spray, if desired, before placing in the oven. Bake for 15 minutes, then flip and bake for 15 minutes longer, or until both sides are golden brown.