If you've ever tried tempeh and thought "this just isn't for me" then you need to try tempeh using this recipe before you write it off for good. The salty smoky flavor reminiscent of the flavors found in a hot Italian sausage and the chewy texture are sure to win you over!
It has been a long time since my last post, almost a year in fact, because life simply kept me busy. A little over two months ago, I gave birth to a beautiful baby girl and have had my hands full! But I have not given up on my desire to keep creating and sharing delicious vegan recipes for all to enjoy!
I have had the idea of posting this recipe for a while but hadn't quite nailed down the exact recipe measurements until just this week. I usually eye-balled all the ingredients but I have now made this exact recipe a few times and am really happy with it. The key to helping all the flavors shine is the first step of boiling the tempeh. In addition the smoked paprika and the fennel seeds really give it the sausage-y flavor that I was aiming to achieve.
Tempeh is a very good source of protein, sporting 16 grams in a 3 ounce serving, making it a great addition to a plant based diet. That same serving also provides 10 percent of your daily iron needs. Serve this recipe alongside some roasted veggies, pack it into a sandwich, or crumbled in a salad or on top of a baked potato!
Italian Sausage Style Tempeh
makes approximately 2-3 servings
- one 8 oz pack of tempeh (I use Lightlife brand)
- 1 tbsp olive oil
- 1 tbsp braggs liquid aminos (or sub for low sodium tamari or soy sauce)
- 1/2 tbsp whole fennel seed
- 1/2 tbsp dried Italian seasoning blend
- 1/2 tsp chili flakes (or more, to taste)
- 1/2 tsp ground sage
- 1/2 tsp ground garlic
- 1/2 tsp smoked paprika
- 1/4 tsp liquid smoke (recommended but optional)
- smoked salt (recommended but optional)
1. Cut tempeh into 16 triangles, or squares, or whatever shape you like. Place in a cast iron skillet and fill with water to just barely covering the tempeh. Boil until water boils out, about 10-15 minutes.
2. While the tempeh boils in the skillet, combine all remaining ingredients, except the smoked salt. Once water boils out, lower heat to medium heat and brush half the spice mixture on all the tempeh pieces. Flip and brush the remainder of the spice mixture on the other side of the pieces.
3. Allow to cook for a 2-3 minutes to crisp up, flipping one more time. Remove from heat and sprinkle with smoked salt (optional). Serve as a main dish with roasted veggies, on top of a salad, in a sandwich, or crumbled on top of a baked potato.