Thursday, June 24, 2010

Spicy Apple-Maple Tempeh Sausage Patties


I've been experimenting so much lately with vegetarian meat substitutes because as I stated, I'm trying to completely cut all fake, processed meat products from my diet. I've found that if I make double batches, form patties and keep them in the freezer, I'm more likely to not grab a box at the grocery store. One of my favorite meat substitutes is tempeh, which is simply fermented soybeans. I've read quite a bit about the link from soy to breast cancer as my Mom developed breast cancer two years ago (and beat it!), and from what I've read, soy in its whole form is ok, it's the processed soy products and oils that are more risky. So for me, that means tofu, tempeh and soymilk are ok! 
Soysausages are very convenient to top a pizza, serve with breakfast or throw in a sandwich, but again, super processed. So I thought I'd attempt soysausages with tempeh. I really liked these, but wish they had been a bit tighter. I think perhaps if I made them and froze them and then cooked the patties, they might not crumble as much, but they were still great. To incorporate the apple-maple flavor and add moisture, I used maple syrup and applesauce, and then simply flavored them with traditional sausage spices. 
I will definitely be making these again soon, with different variations and methods of cooking. For now though, I'm going to call this attempt a success! 

Spicy Apple-Maple Tempeh Sausage Patties

1 10 oz. package of plain tempeh
1 egg white
1/4 c. unsweetened applesauce
2 tbsp. pure maple syrup
2 tsp. fennel seeds
2 tsp. dried rubbed sage
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. crushed red pepper flakes

Cut tempeh in 1" chunks, add to a food processor with fennel seeds.
Pulse until tempeh is in a crumb, about the texture of ground beef.
Pour into a mixing bowl, add egg white, applesauce, maple syrup, sage, salt, pepper and crushed red pepper flakes.
Stir well to combine, refrigerate for 10 minutes.
Form into 5 patties (I use a hamburger press to get them really tight).
At this point, you can wrap them in saran wrap then foil and freeze or cook.
Heat a griddle over medium heat, spray with nonstick spray or EVOO, add patties.
Cook for 5 minutes, then gently flip and cook for another 5 minutes.

3 comments:

Dawn said...

These look so delish! I love tempeh too. When I talked to the food researchers at Native Sun they said there is a direct correlation of the emergence of food allergies to soy with the timing of when soy began to be genetically modified. I'm very careful to buy soy that has no GMOs.

Jenn (Jenn's Menu and Lifestyle Blog) said...

Oooh, I love the idea of tempeh sausage! That looks great. :)

Jenn

Joanne said...

I know this defeats the purpose of them being vegan, but maybe they would stick if you added in an egg? I love the clavor combo!