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home > recipes > vegetables > tempeh breakfast sausages
from USA 1/2 pound tempeh, thawed or fresh 1/3 cup water 2 tablespoons whole wheat pastry flour 1 tablespoon oil 1 tablespoon dark miso 1/2 teaspoon sage 1/2 teaspoon thyme 1/4 teaspoon marjoram 1/4 teaspoon garlic powder 1/4 teaspoon cayenne 1. Stem the tempeh for ten minutes; then cool and grate on the coarse side of a grater. 2. Combine the tempeh with the rest of the ingredients, mix well, and shape into six flat cakes, pressing together firmly. (Add a little flour if the mixture is too moist.) 3. Fry in a hot skillet until browned in just enough oil to keep the patties from sticking to the pan. 4. Drain on a paper towel. The patties can be made ahead and frozen. Separate each patty with waxed paper before placing in the freezer. Calories per sausage 110, total protein 7g, soy protein 7g, fat 5g, carbohydrates 9g, calcium 37 mg, fibre 3g, sodium 2mg From Tofu & Soyfoods Cookery by Peter Goblitz

Tempeh Breakfast Sausages


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keyword: tempeh
keyword: breakfast
keyword: sausages
recipes for vegetables
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(posted June 6, 2002)

from USA

1/2 pound tempeh, thawed or fresh
1/3 cup water
2 tablespoons whole
wheat pastry flour
1 tablespoon oil
1 tablespoon dark
miso
1/2 teaspoon
sage
1/2 teaspoon
thyme
1/4 teaspoon
marjoram
1/4 teaspoon
garlic powder
1/4 teaspoon
cayenne

1. Stem the tempeh for ten minutes; then cool and
grate on the coarse side
of a
grater.

2.
Combine the tempeh with the rest of the ingredients, mix well, and shape
into six
flat cakes, pressing together firmly. (Add a little flour if the
mixture is too moist.)

3.
Fry in a hot skillet until browned in just enough oil to keep the patties
from sticking to the
pan.

4.
Drain on a paper towel. The patties can be made ahead and frozen. Separate each patty with waxed paper before placing in the freezer.

Calories per
sausage 110, total protein 7g, soy protein 7g, fat 5g, carbohydrates 9g, calcium 37 mg, fibre 3g, sodium 2mg

From
Tofu & Soyfoods Cookery by Peter Goblitz



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