Sweet Italian Tempeh Sausage

• steamer
• small bowl
• spoon
• plate
• frying pan
• spatula

• 1 pound tempeh
• 2/3 c whole wheat flour
• 2 T onion, minced
• 2-3 cloves garlic, minced
• 1 T soy sauce
• 1 T balsamic vinegar
• 1 T maple syrup
• 1 T olive oil
• 2 t Italian seasoning
• 1 t ground fennel
• 1 t red pepper flakes or paprika
• ½ t black pepper

Steam the tempeh for 15 minutes, then chop or crumble into the bowl. Add remaining ingredients and mix well.

Lightly oil your hands, then take about 1/3 of the mixutre and press into a patty. Set on plate and repeat to make 8 sausages.

Refrigerate for 30 minutes.

Oil the frying pan and fry the sausages over medium heat until golden brown, 5-7 minutes. Flip and fry another 5-7 minutes.

Serve hot or let cool and then refrigerate or freeze for later.

These sausages are great in stuffed peppers.

Adapted from the recipe for “Sweet Italian ‘Sausages’ ” in Vegan Bites – read my review.

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