This is delicious over pasta with marinara sace or as a pizza topping. It’s also good as a burrito filling or served for breakfast alongside scrambled tofu.
Ingredients
8 oz package tempeh
1 tablespoon fennel seed
1 teaspoon dried basil
1 teaspoon dried margoram or oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon dried sage
2 teaspoons garlic, minced
2 tablespoons tamari or soy sauce
1 tablespoon olive oil
juice of 1/2 a lemon
Directions
In a saute pan, crumble the tempeh and add enough water to almost cover it. Over high heat, steam the tempeh until most of the water is absorbed, about 15 minutes. Drain the remaining water and add the rest of the ingredients and cook over medium heat, stirring occasionally, until lightly browned, about 10 minutes.
made this tonight to go on top my pizza. So good. I even fooled meat-eaters into thinking the topping was REAL sausage. Thanks for this recipe!!
[…] up: mushroom sauteed with tempeh crumbles, chunks of avocado, stewed red beans and homemade salsa allllll over a bed of spinach and bulgur. […]
I don’t think mine would fool an omni, but these “sausage” crumbles were delicious with my pasta tonight!
I’m completely obsessed with this crumble recipe! I put them in everything, deep dish pizza, pasta, gravy, everything. Lately I’ve started steaming the tempeh with beer. I personally like darker beers with the crumbles because it gives the tempeh an almost smoky flavor.
I don’t know if mine ever really browned. My first tempeh experience and I had an impatient appetite, so I raced through the recipe. After making the crubles I mixed the them with some some cooked frozen veggies (zucchini, broccoli, cauliflower, carrots coins). I also added a can of non salted diced tomatoes drained. I added some salt and pepper and it was a good power meal for lunch, after my first workout from winter hiatus. When I cookfor myslef I just want veggies and a smart protein….if I would have cooked this for my boyfriend I wouldn’t have raced through the steps and put in on pizza, instead. haha
[…] absolutely new to me were tempeh ‘sausage’ crumbles, a kind of topping from the Appetite for Reduction cookbook that I found on the Post Punk Kitchen […]
Besides the Tempeh Rueben Sangwich, these crumbles are better than wild sex… in the working class!!
Dude, this is maybe my favorite recipe ever, EVER, I tell you. It is so good in traditionally “sausagey” things, and it’s a super good base for a veggie hash, just throw in diced veggies or greens after the tempeh is pretty browned, or potatoes, or a cooked grain….I’ve done it all!!
[…] used my black bean recipe and a recipe for tempeh sausage crumbles from the Post Punk Kitchen. I’m not one of those vegans who tries to mimic meat very much […]
[…] missing in a cheeseless version, and to the overall orangeness of the dish. I used some leftover tempeh sausage crumbles from my last post, which made them nice and […]
I followed Cate’s beer suggestion and it imparted great flavor. I was also cooking Indian curry, so I switched up the spices to cumin, smashed whole coriander seeds, turmeric, and garam masala to equal two tablespoons. It was FABULOUS! The coriander seeds softened and gave it beautiful texture. We used the tempeh almost as a condiment for raita, fresh salad, curry, rice, and naan. This was quite adaptable to my needs and I’m sure it would work beautifully with many spice combos. Isa, you are my idol! Thank you for another incredible addition to vegan cuisine.
Wow! I’m really happy about how good this is! This is my first time cooking with tempeh. I’ve been slowly switching from an omni diet to a veggie/vegan one and with recipes like this it should be no problem.
[…] Advantages and Responses: yes pamatga: here is my go-to recipe for soy: tempeh sausage crumbles (http://www.theppk.com/2008/10/tempeh-sausage-crumbles/). I'm usually making it in a hurry so I use garlic powder instead of minced and skip the lemon […]
[…] tempeh crumbles (adapted from post punk kitchen recipe, without the sage and added 1 tsp nutritional yeast) […]
[…] tempeh sausage is from a recipe I really like and use a lot from the Post Punk Kitchen. You can use them in a lot […]
[…] tempeh crumbles (I know I use these in like every recipe but they’re so good!) […]
[…] and make a beautiful presentation. Tempeh also makes a great “sausage”, a la this Tempeh Sausage Crumbles from The PPK. Shred tempeh with a cheese grater and you’ll have a stand in for ground beef, […]
This was so good, thanks for another great recipe! I made this yesterday and mixed it with cooked kale, mushrooms, onions and quinoa, stuffed everything into baked acorn squash halves, and then baked them a little more.
[…] pound of tempeh sausage crumbles (2 8 oz packs of tempeh, and use fresh […]
Haven’t tried Tempeh yet, but after reading all the above post……gonna have to get me some and try it out! 🙂
[…] – I’ve tried some really yummy seitan and tempeh vegan sausages. The list of types of homemade vegan bacons I have tried and liked are endless: tofu, tempeh, […]
[…] of my friends on Facebook posted about making this PPK recipe for Tempeh Sausage Crumbles. I hadn’t noticed the recipe before, but as I have recently started making homemade pizza […]
[…] lentils, then mashed them in a skillet with the same blend of seasonings Isa Chandra uses in her Tempeh Sausage Crumbles. I then added the sauage to the rice and veggies, and […]
Man o man, these are awesome. Wish i ground the fennel a little though!
[…] brown rice. I adapted part of the seasoning inspiration for the tempeh from Post Punk Kitchen’s Tempeh Sausage Crumbles so head over there and check that out too because it would be a great topping for pizza or when […]
I just made a double batch of this recipe. It is so delicious. I didn’t have all the spices that the recipe called for, but close enough. I poached the tempeh in veggie broth, then transfer the whole thing into a cast iron and cook and cook until pretty brown. It is so delicious I can’t stop munching on it. The next step is to find a soy-less “tempeh”, since my boyfriend is allergic to it. I grew up in Indonesia where tempeh is a staple, but I had never had it this good. I can see how this recipe will evolve. How about Spanish smoked paprika to make it into “chorizo”?
This is the jam! Totally steamed mine in an IPA tonight. Adding it to quinoa and an every-vegetable-in-the-fridge roast. So perfect.
[…] Source: Post Punk Kitchen […]
I make this every Sunday morning for family brunch. We add Indian coriander chutney, black beans, and chipotle pepper sauce at the end and serve on top of roasted vegetables on a bed of baby spinach. So easy and delicious!
[…] 30 more seconds, stirring the yogurt in half way through) Lunch: tempeh sausage crumbles (http://www.theppk.com/2008/10/tempeh-sausage-crumbles/) smashed with a little yogurt cheese and mayo to make a sandwich filling, 2 slices of homemade […]
[…] -serves two (tempeh inspired by Post Punk Kitchen) […]
[…] Tempeh Sausage Crumbles, from PPK.com […]
yumm!!! Had it on a pizza with the Veganomicon carmelized onion marinara sauce, some daiya cheese, jalapenos, and roasted garlic. will definitely make again:)
OMG..I have to try this.
Wow!! I’ve been cooking professionally for 20 years, and this recipe is awesome! I’m not a vegan myself, but i was amazed at how convincingly similar the flavor and texture of this recipe is to real sausage!
The first time I made this, I used tempeh and I didn’t like it at all. The second time I made it, I used tofu, and I loved it. Just turn the heat up really high and sauté the tofu until browned, then add the spices and mix it up. Just a suggestion for those who didn’t like the tempeh.
[…] used the recipe for Tempeh Sausage Crumbles from Vegan with a Vengeance (click for recipe). As I’ve mentioned before, I’m in the early stages of my tempeh appreciation. […]
This is delicious. However, next time I would omit the fennel seeds as they were too overpowering and cough-syrupy for my taste. Great on pizza and I also mixed some with a tomato pesto and used ut as a knish filling. Mmm.
[…] and Responses: yes nationalparker: I like this recipe for tempeh as a vegetarian protein source: http://www.theppk.com/2008/10/tempeh-sausage-crumbles/ It heats up nicely so I make a double batch and then eat it for lunch most days with a potato or […]
[…] Thursday: French toast with tempeh sausage crumbles […]
[…] Tempeh Sausage Crumbles – This is one of my ALL TIME favorite tempeh recipes from Isa Chandra of the Post Punk Kitchen – I absolutely LOVE LOVE LOVE her vegan cookbooks. […]
Fabulous!!! I did crush the fennel upon reading the comments. I was able to get it brown…the amount that remained at least…I was eating it out of the pan like lunch! Thanks so much for sharing. 🙂
Loved this!
I put it over roasted potatoes, spinach and peppers
Can’t wait to put it on pizza.
(I didn’t have fennel but wanted to make it exactly as written–bought some, did it…so fantastic!)
[…] sauce, finely minced onion and Tempeh Sausage using a combination of two recipes. The spices from Tempeh Sausage Crumbles combined with the marinade from the tempeh in the Quinoa Caesar Salad, again from “Isa Does […]
I am so pleased that I tried this recipe! Thank you! It went perfectly with my arugula pesto and quinoa pasta…, yummy! I took the advice from one of the posts and used extra firm tofu instead of the tempeh. I’m not really sure what tempeh sausage is made of or what flavor difference it might have but the price difference is what did it for me. Excellent recipe !!
[…] note about the tempeh sausage: after much tinkering, I determined that Isa Chandra’s sausage recipe on the PPK is sheer perfection in this recipe and cannot be topped! I suggest you click the link and use her […]
[…] down on your processed red meat intake, there are plenty of alternatives worth exploring – like tempeh sausage and vegan grain meat, like the kind sold from Field […]
[…] -serves two (tempeh inspired by Post Punk Kitchen) […]
This is an AMAZING recipe. We have used it on pizza and in spaghetti and both go over well with our family (including our 16 year old son!). The texture is ground beef and the fennel with the other spices is spot-on for the sausage flavor and aroma. Bravo on a wonderful recipe!
I really love this recipe. I made it last week with the addition of sun dried tomatoes in oil in addition to the olive oil called for in the recipe. I’m about to make it again now! So easy and delicious!
Oh yeah, I added some smoked paprika too!
[…] crust. I brushed it with olive oil and piled the toppings. To make the sausage, I used the Tempeh Sausage Crumble recipe from Post Punk Kitchen. It is perfect for “meatifying” a vegan […]
[…] stir fries, and it would work, a little bit. That is, until I came across this amazing recipe for Tempeh Sausage Crumbles. Now, I try to weave it into every dish I can possibly think of. It’s quick, easy, healthy, […]
[…] absolute favorite tempeh recipe is adapted from The PostPunkKitchen’s Tempeh Sausage Crumble Recipe. It has a ton of flavor and is not hard at all. My version of their recipe calls […]
Wow!! What a great post Isa. I am anxious for test it over the pasta, with marinara sauce. It is a very good choice. Ah!! And why not serve with the snacks. It is another nutritious possibility to bear in mind.
This was sooooo good! I could eat a whole pan by myself!
Thanks! These crumbles made my vegan pizza really savory – I didn’t even need any fake cheese. I didn’t have sage, fennel or red pepper flakes (it’s complicated) so I added more garlic and about a third of a serrano pepper instead. Yum!
Thank you for this recipe!! This is the tempeh sausage recipe I’ve been dreaming of for a very long time. Perfect!! Love it on pizza and baked potatoes. I’m trying your “Tempeh Orzilla” next. So glad I found you in an Internet search. Happy New Year! May your year be filled with delicious things.
omg….a definite keeper. Used this in my hash recipe and will ever ever use meat sausage again.
read that as never ever….lol
is there a way to make these into patties?
LOVE! I left out the oil and added 1/4 cup diced sun-dried tomatoes. Really good in lasagna.
I wasn’t sure exactly what this would turn out like, but since I own almost every Isa published cook book I should have known that this would be amazing. IT IS AMAZING. I was looking for an alternative to a nut stuffed squash (also supposed to taste like sausage), and this one definitely delivers. I have no idea how sage and onions make things taste so savory, but it worked. If you can’t remember the last time you ate meat, this will definitely taste like it to you.
I found this recipe maybe a week ago and already I’ve made it three (or maybe four?) times, including this morning! I guess it’s superfluous, then, for me to say IT IS AMAZING. After my MAIDEN VOYAGE, I slightly decreased the fennel seeds, increased the sage to one teaspoon, used a little black pepper, and added a splash of Bragg’s liquid aminos after tossing the herbs in. It’s even better the second day — if it lasts that long. I live alone (well, with a cat), and that it would even last beyond one day is pushing it. Thanks a trundle for such an incredible recipe!