Best Italian Tempeh Sausage Recipes

ITALIAN TEMPEH SAUSAGE

Italian Tempeh Sausage image

I got tired of not finding a vegan italian sausage and then found this recipe at veganchef.com -- decided to post it here so i do not lose it and also can keep track of the nutritional data for my own diet

Provided by Inspiritual

Categories Tempeh

Time 2h

Yield 10 patties, 10 serving(s)

Number Of Ingredients 13

Ingredients

2 (8 ounce) packages tempeh, cut into cubes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground fennel
1/2 teaspoon . dried thyme
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1/2 cup whole wheat flour
1/2 cup Braggs liquid aminos or 1/2 cup tamari
1/4 cup olive oil
2 tablespoons safflower oil (for frying)

Steps:

Place the cubes of tempeh in a steamer basket, steam for 15 minutes, and set aside to cool.
Using your fingers, crumble the steamed tempeh into a bowl.
Add the basil, oregano, garlic powder, onion powder, fennel, thyme, pepper flakes, and pepper to the tempeh and toss well to coat.
Add the remaining ingredients and stir well to combine.
Lightly oil or line a cookie sheet or tray with waxed paper, and set aside.
Using a 1/4 cups measuring cup to portion the sausages, lightly fill it with the tempeh mixture and gently pack it into the cup with the back of a spoon. Flip the measuring cup over on to the tray and give it a tap to release the patty.
Form the mixture into 10 patties and chill for 1 hour.
Lightly grease a non-stick skillet with a little safflower oil. In batches, cook the tempeh sausages until well browned on each side, about 5-7 minutes per side.
Add more oil to the pan, if needed, to prevent the sausages from sticking.
**You can make these sausages in larger batches and freeze them for later use. Then simply reheat them in the oven or in a nonstick skillet until heated through.

Nutrition Facts : Calories 183.2, Fat 13.2, SaturatedFat 2, Sodium 5, Carbohydrate 9.3, Fiber 0.9, Sugar 0.1, Protein 9.3

BEST ITALIAN SAUSAGE SANDWICHES

Best Italian Sausage Sandwiches image

Need a different type of sandwich? This rich tomato sauce simmers all afternoon in the slow cooker, getting ready to top freshly grilled Italian sausages. It's an amazing combination with lots of crowd appeal! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 4h10m

Yield 10 servings.

Number Of Ingredients 7

Ingredients

2 jars (24 ounces each) pasta sauce
2 medium green peppers, cut into strips
2 medium onions, thinly sliced
1/2 teaspoon garlic powder
1/2 teaspoon fennel seed, crushed
2 packages (20 ounces each) Italian turkey sausage links
10 hoagie buns, split

Steps:

In a 3-qt. slow cooker, combine the first 5 ingredients. Cook, covered, on low until vegetables are tender, about 4 hours., Grill sausages according to package directions. Serve on buns with sauce. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 454 calories, Fat 15g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1716mg sodium, Carbohydrate 52g carbohydrate (17g sugars, Fiber 4g fiber), Protein 29g protein.

HOT ITALIAN SAUSAGE

Hot Italian Sausage image

Homemade hot Italian fennel sausage isn't a chore. Lightly browned and crumbled, this pork sausage makes a terrific topping for pizza or an addition to a rustic pasta dish.

Provided by David Tanis

Categories quick, side dish

Time 10m

Yield Makes 1 pound

Number Of Ingredients 6

Ingredients

1 pound coarsely ground pork shoulder, not too lean
1 teaspoon salt
1 teaspoon crushed fennel seeds
1/2 teaspoon hot red pepper flakes, or more to taste
1 tablespoon mild paprika
3 garlic cloves, minced

Steps:

Put the pork in a bowl and add all remaining ingredients. Mix well to distribute the seasoning evenly throughout the meat.
Cover and refrigerate for up to 3 days, or freeze for future use.

Nutrition Facts : @context http, Calories 185, UnsaturatedFat 8 grams, Carbohydrate 1 gram, Fat 14 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 5 grams, Sodium 183 milligrams, Sugar 0 grams

TEMPEH SAUSAGE

Tempeh Sausage image

Make and share this Tempeh Sausage recipe from Food.com.

Provided by VegBear

Categories Breakfast

Time 1h5m

Yield 2-3 serving(s)

Number Of Ingredients 16

Ingredients

1 (10 ounce) package tempeh, broken into 4-5 pieces
marinade
1/2 cup tamari
1 inch gingerroot, sliced
1 black cardamom pod, crushed
3 smoked tea bags (either lapsang souchong or russian caravan)
1 -2 cup fresh water
mixed spice
1/2 tablespoon fennel
1 tablespoon whole black peppercorn
2 teaspoons oregano
1/2 teaspoon ground sage
2 garlic cloves, minced
3 tablespoons olive oil
1 small onion, small diced
salt

Steps:

Combine the marinade ingredients in a pot with the tempeh, using just enough water to cover.
Bring this to a boil, lower to a simmer. Simmer for 30 minutes, removing the teabags after 4 minutes.
In a dry pot toast the fennel and peppercorns, then grind them. In a medium sized bowl combine with the other herbs and garlic.
Drain the tempeh, and when cool enough to handle crumble and mix gently with the spices.
In a medium sized cast-iron skillet heat the olive oil and cook the onions until tender.
Add the tempeh mixture and cook until browned and crispy at the edges.

Nutrition Facts : Calories 517, Fat 35.7, SaturatedFat 6, Sodium 4039.8, Carbohydrate 22.3, Fiber 1.4, Sugar 2.8, Protein 34.4