Tempeh Sausage

1. 1

   Combine the marinade ingredients in a pot with the tempeh, using just enough water to cover.

2. 2

   Bring this to a boil, lower to a simmer. Simmer for 30 minutes, removing the teabags after 4 minutes.

3. 3

   In a dry pot toast the fennel and peppercorns, then grind them. In a medium sized bowl combine with the other herbs and garlic.

4. 4

   Drain the tempeh, and when cool enough to handle crumble and mix gently with the spices.

5. 5

   In a medium sized cast-iron skillet heat the olive oil and cook the onions until tender.

6. 6

   Add the tempeh mixture and cook until browned and crispy at the edges.

* Per serving · 4 servings · Values may vary.

No additional tips available.