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    Home » Vegan Recipes

    Crumbled Tempeh Sausage

    Published Sep 15, 2017 · Updated Aug 7, 2020 · 17 Comments

    1.5K shares
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    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

    JUMP TO RECIPE

    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

    Karissa Besaw
    This recipe for vegan crumbled sausage is full of flavor and definitely hits the mark.
    4.88 from 25 votes
    Print Recipe Pin Recipe
    Course Breakfast
    Cuisine Vegan
    Servings 6
    Calories 30 kcal

    Ingredients
      

    • 1 8 oz package of tempeh plain, unflavored
    • 1.5 cup water
    • 2 tablespoon soy sauce
    • 1 teaspoon worcestershire sauce
    • 1 teaspoon paprika
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • ½ teaspoon oregano
    • ½ teaspoon sage
    • ¼ teaspoon thyme
    • ¼ teaspoon black pepper
    • a pinch or two of chili flakes
    • 1 tablespoon 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!)

    Nutrition

    Calories: 30kcalCarbohydrates: 2gProtein: 1gFat: 2gSaturated Fat: 1gSodium: 349mgPotassium: 36mgFiber: 1gSugar: 1gVitamin A: 189IUCalcium: 2mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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      Recipe Rating




    1. Jasmine says

      March 11, 2022 at 11:04 am

      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?

      Reply
      • Karissa says

        March 13, 2022 at 11:58 pm

        They are on the firm side

        Reply
    2. Taylor says

      January 15, 2022 at 1:57 pm

      5 stars
      This was so good! Ate it with scrambled tofu and they paired so well together.

      Reply
    3. Margaret says

      September 02, 2021 at 12:55 pm

      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.

      Reply
      • Karissa says

        September 05, 2021 at 11:02 am

        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.

        Reply
      • Cait says

        April 04, 2022 at 11:37 pm

        It’s 19 g per 3 oz, not 8 🙂 tempeh is high in protein.

        Reply
    4. Mere Glase says

      August 03, 2021 at 4:16 am

      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.

      Reply
    5. Heather says

      February 03, 2021 at 12:32 am

      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!

      Reply
      • Karissa says

        February 05, 2021 at 6:11 pm

        It doesn't need to be pre-steamed.

        Reply
    6. joey says

      May 29, 2020 at 10:23 am

      Worcester sauce has anchovies in it, not very vegan

      Reply
      • Karissa says

        May 30, 2020 at 11:09 am

        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.

        Reply
      • Kim Hall says

        April 18, 2021 at 12:41 pm

        Use vegan Worcestershire sauce

        Reply
    7. Lynda Hungerford says

      April 09, 2020 at 1:37 pm

      5 stars
      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!

      Reply
    8. Sarah says

      February 21, 2020 at 9:44 pm

      5 stars
      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!

      Reply
    9. Sarah says

      June 26, 2019 at 8:09 pm

      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.

      Reply
      • Karissa says

        July 01, 2019 at 11:38 am

        Yes, I think that would work fine!

        Reply
    10. Debby says

      December 10, 2018 at 8:16 am

      5 stars
      Insanely good! Can't wait to try this in taco's or pasta bolognese.

      Reply

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