FUSION: Tempeh Breakfast Sausage

I was checking out the cookbook section of my local used bookstore, and I almost screamed when I spotted Tofu and Soyfoods Cookery because I knew that inside would be my favorite tempeh recipe. I am so glad to have found it. I will keep searching until I find the rest too, somewhere, somehow.

½ lb. fresh or thawed, frozen tempeh
1/3 cup water
2 TBSP whole wheat pastry flour
1 TBSP oil
1 TBSP dark miso
½ tsp sage
½ tsp thyme
¼ tsp marjoram
¼ tsp garlic powder
¼ tsp cayenne pepper

1. Steam the tempeh for 10 minutes; then cool and grate on the course side of a grater.
2. Combine the tempeh with the rest of the ingredients, mix well, and shape into 6 flat cakes, pressing together firmly. (Add a little flour if the mixture is too moist.)
3. Fry in a hot skillet until browned in just enough oil to keep the patties from sticking to the pan.
4. Drain on a paper towel. The patties can be made ahead and frozen. Separate each patty with waxed paper before placing in the freezer.

FUSION: Tempeh Hash

Jeff and I ate this for supper last night. Afterwards, we were very full and happy. To re-create this wonderful meal, you will need:

1 8oz-package of tempeh
1 cup vegetable broth
2 large potatoes, diced small
1 large onion, diced
1 teaspoon cumin seeds
1 Tablespoon olive oil
1 cup small or diced vegetables (such as corn, carrots, peas, etc.)
1/2 a yellow or red bell pepper, slivered
1 Tablespoon chili powder
1-2 Tablespoons Bragg’s Liquid Aminos

Simmer the tempeh in the vegetable broth. Cool, then grate.

Broil the potatoes until they are brown on all sides.

Saute the onion and cumin seeds in oil for 2 minutes. Then add the tempeh. Cook it until it has browned lightly.

Add the remaining ingredients. Heat through.

From Everyday Vegan