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Out of love for sausage gravy and biscuits, I had to come up with a really good vegan crumbled sausage recipe! This one definitely hits the spot.
Vegan Crumbled Sausage
We recently hit up a local vegan spot for brunch after months of wanting to go. They only offer brunch on the weekends and of course, every time I'd think about going, it was not the weekend. Finally, we made it there, and it was legit life changing. Like, I realized I could make vegan sausage gravy and biscuits, life-changing.
Seriously, look at this spread though!
My son was obviously quite excited for the chocolate chip pancakes.
I had the breakfast bowl (sweet potatoes, tempeh sausage, gravy, grits, tofu scramble...I'm sure I'm missing something) and my husband had the sausage gravy and biscuits with a side of sweet potato hash browns. That tempeh sausage was LEGIT. It was in patty form, though, and when I used to make sausage gravy at home as a non-vegan, I'd make it with crumbled sausage.
The very next day I grabbed a package of tempeh from the store and got to work in the kitchen. I was NOT disappointed. This stuff is SO GOOD. I will forever crave it for as long as I live. It's not only good as a breakfast sausage - the spices also work for vegan "Italian sausage" if you wanted to add this into a marinara sauce. Change up the seasoning a little (leave out the sage and thyme and swap for chili powder and cumin) and use it in burritos, tacos, on top of nachos...yum.
Vegan Crumbled Tempeh Sausage
Ingredients
- 1 8 oz package of tempeh - plain, unflavored
- 1.5 cup water
- 2 tbsp soy sauce
- 1 tsp worcestershire sauce
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp oregano
- ½ tsp sage
- ¼ tsp thyme
- ¼ tsp black pepper
- a pinch or two of chili flakes
- 1 tbsp oil
Instructions
- Crumble the tempeh into a pan.
- Add water and remaining ingredients, except for the oil, and stir well.
- Bring to a simmer on medium-low heat. Let simmer until the tempeh has absorbed all the water.
- Mix in the oil and continue to cook on medium heat for another 5 minutes or so. (If you have cut oil out of your diet, this step is optional, and the sausage will still come out delicious!)
Jasmine says
I’m an experienced cook but kind of new to this vegetarian lifestyle. I have never tried tempeh before and am wondering are my pieces supposed to be firm/textured? I followed the recipe and added a little bit of amino acids but not sure what to aim for texture wise?
Karissa says
They are on the firm side
Taylor says
This was so good! Ate it with scrambled tofu and they paired so well together.
Margaret says
This looks delicious, and I really appreciate your including the nutrition table. I'm wondering, though, if there might not be more than 1 gram of protein per serving? The 8 oz block of Trader Joes tempeh that I have lists 19 grams total. Divided by 6, that would equate to a little more than 3 grams per serving.
Karissa says
Hi Margaret! It seems that may be the case. Sometimes the nutrition calculator I use isn't completely accurate when it comes to vegan products.
Cait says
It’s 19 g per 3 oz, not 8 🙂 tempeh is high in protein.
Mere Glase says
Do not use a food processor to pulse/crumble the tempeh. Mine turned into a mushy and unappetizing paste after cooking. Instructions could be a bit more detailed in this regard.
Heather says
Does the tempeh need to be pre-steamed or, does the water included with this recipe take place of that?
I’m new to tempeh and would love to try this!
Karissa says
It doesn't need to be pre-steamed.
joey says
Worcester sauce has anchovies in it, not very vegan
Karissa says
Hey, Joey. There is vegan Worcestershire sauce (some store brands are vegan, Annie's is vegan.) If you click the link in the recipe card, it actually brings you to a recipe for vegan Worcestershire sauce.
Kim Hall says
Use vegan Worcestershire sauce
Lynda Hungerford says
I just found you and I am an experienced vegan cook, but I needed this for my husband particularly he can "do" tempeh but not tofu. I know this will be good but just hadn't found the right thing until you. Can't wait to try and I will be back!
Sarah says
This recipe is the bomb dot com. I’ve probably come back to it about a thousand times.
A flavorful vegan addition to pasta dishes, homemade pizzas, tacos, and much, much, more. I really can’t say enough good things about it. Thanks!
Sarah says
Do you think this (or crumbled tempeh in general) would freeze well? We’re preparing for baby #2 and I’m all about freezer meals at the moment, but we were not vegetarians when we had our first so it’s a whole new ball game.
Karissa says
Yes, I think that would work fine!
Debby says
Insanely good! Can't wait to try this in taco's or pasta bolognese.