First, I’d like to say that I don’t think I’ve had lunch in the past two weeks that hasn’t involved sweet potatoes. Check my instagram. I’m a junkie.
In all seriousness, I can’t get enough!! Something happens to me in the fall and I go into sweet potato overdrive. Purple sweets, jersey sweets, orange sweets, and new variety (to me anyway) called Murasaki sweet potatoes. They were on display at Trader Joe’s, so naturally they turned into a impulse buy. Super delicious btw, just read their description:
“An exotic alternative to traditional sweet potato varieties, Murasaki sweet potatoes are an eye-catching addition to any plate. Striking purple skin enrobes lightly colored flesh, with a chestnut-y flavor and slightly fluffy texture that’s at home in savory or sweet preparations.”
Bad-ass. And tasty to boot!! But enough sweet potato rant. Today I want the star to be my tempeh sausage (which happens to go swimmingly with roasted sweet potatoes 😉 I’ve always loved sausage; there’s something super comforting, hearty, and home-y about it. My mom would always make it in a big pan with chicken thighs and potatoes as well as sliced thin with broccoli-rabe. I always preferred the latter option as sweet and flavorful fatty sausage pairs so well with bitter and intense broccoli-rabe. So I set out to make the perfect veggie-version of a childhood favorite.
I turned to tempeh, which is my go-to hearty veggie ingredient for just about any meat dish. I’ve used it to make avocado salad, sandwich bread, pizza crust, and bacon to name a few. Not to mention the health benefits of tempeh! I’m all about taste first, but health not far behind. And when something that just happens to be amazingly healthy also can be turned into a super yummy dish, than I’m practically glowing.
The key to this sausage is all the seasonings. Caramelizing the onions first is extremely important because that’s where the sweetness comes from in the finished sausage. All the other seasonings blend perfectly to create my childhood memory of juicy, flavorful sausage that I greedily eat atop greens of all varieties, not just broccoli-rabe. Hey, when something is this good there’s no limitations to it’s veggie parings!
*This sausage came out so good I will be making a thanksgiving stuffing with it, so stay tuned!! Meat eaters and veggie-lovers alike will want a spoonful of stuffing made out of these veggie crumbles come the holidays
Tempeh Sausage Crumbles
1 package tempeh, diced
1/2 yellow onion, diced
1 Tbsp olive oil
3 garlic cloves, minced
1/4 cup soy sauce or tamari
1 tsp spicy brown mustard
2 tsp fennel seeds, crushed
1 tsp oregano
1 tsp basil
1/4 tsp sage
1/4 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp red pepper flakes (optional)
salt and pepper ( to taste)
- Saute the diced onions and olive oil on medium-low heat for 30 minutes, or until translucent.
- While the onions are sautéing, crumble the diced tempeh into a bowl and add the rest of the ingredients (besides the minced garlic and salt/pepper). Toss to combine.
- Turn the heat of the onions up to medium, and add the garlic. Saute for 1 minute, or until the garlic is fragrant. Add the seasoned tempeh.
- Cook for 5-7 minutes, or until the tempeh is fully heated. Allow to cool completely before storing in a air-tight container in the fridge. The sausage crumbles will last up to 5 days in the fridge.