Tempeh Sausage on English Muffin
8 ounces tempeh
1 tablespoon canola oil
1 tablespoon maple syrup
2 tablespoons soy sauce
1/2 teaspoon dried sage
1/4 teaspoon marjoram
1/8 teaspoon cayenne
1/4 teaspoon thyme
Black Pepper, to taste
2 tablespoons flour
Nondairy cheese (optional)
4 English Muffins
Vegan mayonnaise (We use Wildwood's Garlic Aioli)
1 tomato, sliced
1. Prepare a steamer basket and turn to high. Cut the tempeh into 2" blocks and then place on the steamer basket. Cover and steam for 15 minutes. Pull out and set on a plate until it is cool enough to touch.
2. Grate the tempeh into a large bowl. Add the oil, maple syrup, soy sauce, and herbs and stir to combine. Add flour and mix until thick and sticky.
3. Heat an oiled skillet over medium heat. Form golf ball sized patties of dough and then flatten into a patty. Fry on each side until dark brown. If desired, place a slice of nondairy cheese on top of each patty and heat until melted.
4. Toast the muffins, cover one side in vegan mayonnaise. Top with a cooked patty and tomato. Enjoy!
Source of recipe: We came about this type of recipe at the People's Organic Food Co-op in San Diego. We loved the idea and the taste! So we came up with our own version and I think you will find yourself loving it as much as we do. The recipe makes 4 regular size patties or 6 small ones.