A plant-based dish that’s stuffed with protein, takes simply quarter-hour, and is ideal for every little thing from breakfast burritos to pizza, tacos, and pasta?! Depend us in. These simple vegan sausage crumbles mix protein-rich tempeh with traditional Italian sausage spices like fennel and paprika for a flavorful addition to any meal.
Simply 10 components required, buddies. Let’s get cooking!
The protein-packed base for these vegan sausage crumbles? Tempeh, a.okay.a. a fermented soybean miracle with intestine health-supporting prebiotics and vitamins like iron and calcium! Be taught extra about tempeh and its origin right here.
We minimize the tempeh into cubes and add it to a meals processor with Italian-inspired seasonings to make sure taste in each chunk. Fennel seeds, dried thyme, smoked paprika, and pink pepper flakes contribute smokiness, herby taste, and a refined warmth, whereas salt enhances all of it.
Subsequent, we cook dinner the crumbled, seasoned tempeh in a skillet in avocado (or olive) oil to provide it a subtly caramelized taste. After turning off the warmth, we end it off with tamari for wealthy, umami goodness and maple syrup for a candy stability. The mixture of all these flavors does a fantastic job of disguising the tempeh’s pure bitterness.
We hope you LOVE these vegan sausage crumbles! They’re:
Savory
Basic
Subtly spicy
Protein-packed
Fast & simple
& SO scrumptious!
They’re additionally extremely versatile, working nicely as a pizza topping, in pasta dishes, or in tacos and burritos. They maintain and reheat nicely, so you can also make a batch to have available for a simple, protein-packed addition to meals all through the week.
Extra Flavorful Tempeh Recipes
In case you do that recipe, tell us! Go away a remark, fee it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, buddies!
Servings 3 (Servings)
- 1 (8-oz) bundle tempeh*, minimize into 1-inch cubes (guarantee gluten-free as wanted)
- 1 ½ tsp fennel seeds
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/4-1/2 tsp pink pepper flakes (relying on how spicy you prefer it)
- 2 Tbsp avocado or olive oil
- 1 Tbsp tamari (guarantee gluten-free as wanted)
- 2 tsp maple syrup (for taste stability)
-
Add the cubed tempeh to a meals processor together with the fennel seeds, thyme, smoked paprika, garlic powder, salt, and pink pepper flakes and course of for ~10-15 seconds till you obtain a chunky crumble. Watch out to not over-process, as it’s going to break down extra on the range!
-
Warmth a big forged iron or different rimmed skillet over medium-high warmth, and as soon as scorching, add the avocado or olive oil. Add the tempeh crumbles and unfold them out in a fair layer. Go away the crumbles undisturbed for 5-6 minutes so that they brown on the underside, then stir and cook dinner for one more couple of minutes to get evenly toasty.
*Loosely tailored from our Spicy Tempeh Breakfast Sausage.
*Vitamin info is a tough estimate calculated with Lightlife Authentic Tempeh.
Serving: 1 serving Energy: 246 Carbohydrates: 9.9 g Protein: 17.1 g Fats: 13.3 g Saturated Fats: 1.5 g Polyunsaturated Fats: 3.1 g Monounsaturated Fats: 7.4 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 738 mg Potassium: 319 mg Fiber: 0.6 g Sugar: 3 g Vitamin A: 276 IU Vitamin C: 0 mg Calcium: 106 mg Iron: 2.5 mg
