Our recipe for the sausage is only lightly adapted from Adam Sobel in his cookbook ode to elaborate plant-based cuisine Street Vegan.
Preheat the oven to 350 degrees F. Add to a food processor or high-powered blender 1 8-oz. package of tempeh (coarsely crumbled), 3 T. white or chickpea miso, 2 T. toasted sesame oil, 1-2 T. dried sage, 1 T. fennel seeds, 3/4 cup chopped onion, 2 cloves of minced garlic, 1 heaping t. crushed red chili flakes, 1 T. agave nectar or 2 T. maple syrup, a large dash of liquid smoke and 1/3 cup oat bran. Process until you have a thick, almost smooth paste.
Lightly oil a baking sheet or line it with a Silpat. With damp hands, take 3 T. of the ground mixture and roll into a small ball. Flatten a bit and place on baking sheet. Repeat until all of the tempeh mixture has been used. Brush the tops of each patty with a bit of olive oil.
Bake for about 18-20 minutes. The sausage sliders should be browned on top, somewhat firm but not too dry.
Serve as sliders or with spaghetti and marinara sauce or for breakfast with scrambled eggs or tofu.
|Tempeh Sausage Sliders with Creamy Green Olive Spread, Chicory and Cucumber Salad, Pan-fried Jerusalem Artichokes and Sauteed Broccoli|
Green Olive Spread
This recipe is adapted from Vegan Vittles by Joanne Stepaniak. Place in a blender or food processor 1 12-oz. package firm silken tofu (Mori-Nu brand), 10-12 pitted green olives, a handful of chopped parsley, 1 T. nutritional yeast flakes, 1 T. capers along with a bit of brine, a squirt of fresh lemon juice, 1 T. Dijon mustard, 1/2 t. salt, a large dash of crushed red chili flakes and 2 cloves of minced garlic. Puree until smooth. With the appliance still running, drizzle in slowly 3 T. olive oil.
Serve as a sandwich spread or a dip for vegetables or toasted pita chips.