Eat to Energise and Release Body Fat › Release Recipe 06

Tempeh Sausage

Prep 10 min · Cook 13 min · Serves 4

Ingredients

• 2 tsp fennel seeds
• 8 oz tempeh, crumbled
• 1 cup water
• 1/2 tsp garlic powder
• 1 ½ tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• 1 tsp fresh sage, minced
• 1/2 tsp red pepper flakes (optional)
• 2 tbsp reduced-sodium tamari
• 1 ½ tsp vegan Worcestershire sauce
• 1 tbsp maple syrup or date paste
• 1 tbsp minced parsley

Method

1. Toast the fennel seeds in a pan over medium heat for 1-2 minutes, until fragrant.
2. Add the tempeh and water, increase heat to medium- high, and cook until the water is absorbed, 3-5 minutes.
3. Stir in the garlic powder, oregano, paprika, onion powder, sage, and red pepper flakes, and cook 1 minute more.
4. Whisk the tamari, Worcestershire, and maple syrup together, add to the pan, and cook 3-5 minutes until browned.
5. Remove from heat and stir in the parsley.

Highlights: A make-ahead component: 9g protein per 1/2-cup serving.

Nutrition is per serving. The figures are estimates, so use them as a guide only.

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