30-Day Whole Foods Cookbook and Meal Plan: Eliminate Processed Foods and Revitalize Your Health by Lori Nedescu MS RDN CSSD

Author:Lori Nedescu MS RDN CSSD [Nedescu MS RDN CSSD, Lori]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2018-12-11T08:00:00+00:00

tempeh sausage patties

DAIRY-FREE, GLUTEN-FREE, GRAIN-FREE, MAKE AHEAD, NUT-FREE, QUICK, VEGAN

serves: 4 | serving size: 2 patties | prep time: 10 minutes | cook time: 15 minutes

These hearty patties take care of all my breakfast sausage cravings. I love making a big batch and eating them not only for breakfast with fruit, but also over greens for lunch, drizzled with Golden Tahini Dressing.

1 (8-ounce) package tempeh

1 baked sweet potato, peeled

¼ cup dried blueberries, chopped

2 tablespoons tahini

1 tablespoon coconut aminos or tamari

1 tablespoon maple syrup

½ teaspoon dried sage

¼ teaspoon freshly ground black pepper

Salt

Coconut oil, for cooking

1. Crumble the tempeh into a large bowl and mash with the sweet potato.

2.Work in the blueberries, tahini, aminos or tamari, maple syrup, sage, and pepper, using your hands to combine everything thoroughly. Season to taste with salt.

3.Use your hands to form 8 patties with the tempeh mixture.

4.In a large skillet over medium heat, heat about a tablespoon of coconut oil.

5.Working in batches, add the patties to the skillet and cook for about 6 minutes on each side, until lightly browned. Repeat with the remaining patties, adding more oil as needed.

6.Serve or cool and refrigerate.

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