Vegan Tempeh Maple Breakfast Sausage Patties

Ingredients

• 8 oz tempeh
• 1/2 cup water
• 1 tbsp soy sauce or tamari
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 2 tbsp maple syrup
• 1 tsp vegan Worcestershire sauce
• dash of liquid smoke (optional)
• 1 tsp dried sage
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper
• 1/2 cup panko style bread crumbs

Instructions

1. 1

   Crumble the tempeh into a small pot and...: Crumble the tempeh into a small pot and add the water, soy sauce, and olive oil. Bring the pot to a boil, then lower the heat and simmer with the lid ajar until the water is gone, 10-15 minutes. If after 15 minutes there's still some water, drain it.

2. 2

   Put the tempeh in a mixing bowl and...: Put the tempeh in a mixing bowl and leave to cool enough to handle. You can put the bowl in the freezer for about 5 minutes to speed up the process.

3. 3

   Add the garlic, maple syrup, Worcestershire sauce, liquid...: Add the garlic, maple syrup, Worcestershire sauce, liquid smoke (a couple drops), dried sage, onion powder, salt, pepper, and crushed red pepper and mix to combine. Then, add the panko and use your hands to mix together, squeezing to mash slightly, until the mixture holds together nicely. If it remains loose, you can more bread crumbs, 1 tablespoon at a time, until it holds together.

4. 4

   Divide the mixture into 6 equal parts (~60g...: Divide the mixture into 6 equal parts (~60g or 1/4 cup) and form into patties. Fry over medium heat in a little oil until golden, about 4-5 minutes per side.