Tempeh and White Bean Sausage Patties Recipe

Name: Tempeh and White Bean Sausage Patties Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound tempeh, crumbled into bite-size pieces; 4 teaspoons Bragg Liquid Aminos or tamari (or soy sauce for that matter); 1 cup cooked white beans; 3 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon fennel seed, crushed; 1 heaping tablespoon chopped fresh thyme; 1 heaping teaspoon chopped fresh sage (about 5 leaves); Pinch of ground cayenne pepper; Pinch of ground nutmeg; 1 tablespoon tomato paste; 1/4 cup plain bread crumbs; Dash of salt; A few dashes fresh black pepper

Servings: persons

1 pound tempeh, crumbled into bite-size pieces
4 teaspoons Bragg Liquid Aminos or tamari (or soy sauce for that matter)
1 cup cooked white beans
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon fennel seed, crushed
1 heaping tablespoon chopped fresh thyme
1 heaping teaspoon chopped fresh sage (about 5 leaves)
Pinch of ground cayenne pepper
Pinch of ground nutmeg
1 tablespoon tomato paste
1/4 cup plain bread crumbs
Dash of salt
A few dashes fresh black pepper

1
Place the tempeh into a saucepan and just barely cover with water (its okay, even preferable, if some of the tempeh is peeking out of the water).
2
Add 1 teaspoon of Bragg, cover and bring to a boil.
3
Simmer for about 15 minutes, or until most of the water is absorbed.
4
Drain any remaining water and transfer the tempeh to a large bowl.
5
Add the white beans, give a quick stir, and set aside.
6
This will heat the beans just for a bit for easier mashing and cool the tempeh down just a bit for easier handling.
7
Give the saucepan a quick rinse and dry.
8
Saute the garlic and fennel seed in 1 tablespoon olive oil over low heat, just until fragrant (about 1 minute).
9
Add the remainder of the spices and stir constantly for 30 seconds.
10
Add to the tempeh mixture along with the tomato paste and remaining tablespoon of Bragg.
11
Mash everything together with a potato masher or strong fork, until its just a bit chunky and there are no whole beans left (you dont want it pureed, you should still be able to see the beans).
12
Add the bread crumbs and combine well with a fork.
13
Taste for salt and spices and adjust to your liking.
14
Let sit for about 15 minutes to allow the flavors to meld.
15
Form into patties, using about 3 tablespoons worth of the mix (you can use a quarter-cup measuring cup filled three-quarters full to make the patties consistent in size).
16
Heat the remaining 2 tablespoons of olive oil over medium heat.
17
Cook the patties until brown, about 3 minutes each side.
18
You may need to add a little more oil when you flip them over.

211

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound tempeh, crumbled into bite-size pieces, 4 teaspoons Bragg Liquid Aminos or tamari (or soy sauce for that matter), 1 cup cooked white beans, 3 tablespoons olive oil, and more.

Yes, Tempeh and White Bean Sausage Patties Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!