Monday Archive: Tempeh Tube Sausage

Well, I’ve got some pumpkin spice granola and a cup of coffee in me, so I’m ready to hit the MoFo Monday madness that’s in store! (Oh and btw WordPress just informed me that this is my 400th post!  Woohoo, what a run the past 4ish years have been!  Loving it!)  The weekend was super fun and super exhausting (fun = a show in Charlottesville, good food, good friends; exhausting = house renovation & sanding all the woodwork in the house), but I’m ready to live out the week and make the best of it (part of that “positive thing” I’m trying to get myself into–this week **will** be good).

(On a side note, I don’t know how many of you are following Occupy Wall Street, but the “We are the 99%” Tumblr is really an interesting/eye opening read. I always forget how lucky I am to have a job, benefits, secruity, etc., and while obviously the least of us in the US have far more than those in other developing nations, I’m really a crazy person to ever think that times are tough. Just something to think about on a Monday.)

But for the food, it’s Monday Archive time, and this week I decided to hit the breakfast/brunch archive and see what I could whip up on a decidely chilly Sunday morning. Pancakes and “sausage” sounded win-win, so I re-did the Tempeh Tube Sausage from my Vegan Mofo III (2009) post. I made it as written, except for subbing a clove of fresh garlic for the powdered garlic and I used fresh parsley from the garden instead of the dried stuff. Something to be careful about is to not over-process the tempeh in order to keep a good “meaty” texture, but otherwise, the recipe is still as good as the first time I made it! Just wish I’d had a good ‘fu scramble to go with it; I’ll have to get on that for next weekend fo sho.

Tempeh Tube Sausage

Originally posted October 24, 2009

1 block of tempeh (can be gluten-free)
2 tbsp tapioca starch
1/2 tsp sage
1/2 tsp thyme
1/2 tsp paprika
1/2 tsp garlic powder (or 1 clove fresh garlic)
1/2 tsp crushed black pepper
1 tbsp dried parsley flakes/2 tbsp fresh parsley, chopped
1 tbsp nutritional yeast
1 tbsp Bragg’s Liquid Aminos/soy sauce

Bring a small pot of water to a boil. Add the tempeh and boil for 10 minutes. This will help to eliminate the bitter taste.

In a food processor, combine the boiled tempeh with the rest of the ingredients.

Roll the sticky “sausage” into balls, flatten, and fry in oil over medium heat on the stove for 2-3 minutes on each side until golden brown.

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Posts of MoFos Past:
2008: Dinner in a Bowl
2010: Gardein Chickn Strips

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Comments
4 Responses to “Monday Archive: Tempeh Tube Sausage”
  1. Jojo says:

    Yum, those look great & you’re right they’d be great alongside some tofu scramble.

  2. Intriguing! All of the faux sausage recipes I’ve seen so far are seitan-based. Tempeh does often get upstaged in favor of more “trendy” mock meats, so I’d love to see it make a comeback. This sounds like the start of a revolution, perhaps? 😉

  3. chow vegan says:

    Congratulations on your 400th post! I’m no where near that many. Love the tempeh sausage, they’re so nice and meaty looking. 🙂

  4. Emily says:

    Congrats on your post count!
    And I have some tempeh in the fridge that is just asking to be used in this nice easy recipe. I can’t wait to try!

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