Tempeh Breakfast Sausage Crumble Recipe

The idea for this recipe popped into my head this Sunday morning when I was craving a savoury, protein-heavy breakfast to fuel me before some intense spring cleaning. I was a bit worried, because tempeh is really hit or miss, but it turned out perfectly.

I made this on the fly and let it marinate for about 30 minutes, but you could totally let it marinate all day or overnight if you want to make it ahead of time.

If you’re not familiar with tempeh, it’s a fermented soybean product… similar to tofu but also hella different. The fermentation increases the bioavailability of some nutrients and reduces the potency of the phytoestrogens so it’s a better choice for people are are sensitive to eating large amounts of soy. I usually use Light Life plain soy tempeh, which I buy from Loblaw’s, but I also really like the Noble Bean brand which you can get at most health food stores.

tempeh breakfast sausage vegan.JPG

Tempeh Breakfast Sausage Crumble

Ingredients (for 2 servings)

227g tempeh
2 tablespoons tamari
1 teaspoon smoked paprika
2 cloves garlic, minced
1 tablespoon maple syrup
1/2 teaspoon oregano
1/4 teaspoon black pepper
2 tablespoons olive oil
1/2 onion, chopped

Directions

  1. Use your hands to crumble the tempeh into a medium-sized bowl.

  2. Add the tamari, smoked paprika, minced garlic, maple syrup, oregano, black pepper and olive oil. Mix well and let sit for at least 30 minutes.

  3. Heat a cast iron skillet over medium heat and add a little olive oil. Add the chopped onion and cook until softened.

  4. Add the tempeh crumble and cook for about 5 minutes, stirring frequently.

  5. Serve with your favourite savoury breakfast things: toast, hash browns, roasted potatoes, veggies, eggs, tofu scramble, etc.

If you make this recipe, let me know what you think! And send me a picture because nothing makes me happier than seeing you recreating my recipes! :)

Ashley SauvéComment