Weekend brunch is a beautiful thing, right? It’s nice when we’re not in a huge rush and we can just take a few extra minutes for something special. I think a lot of people that go plant-based suddenly assume that brunch is out. So many of the menu items are based around animal products from eggs to breakfast meats and even pancakes. But I’m here to prove that plant-based brunch is to be celebrated, and to get started let me show you how to make tempeh breakfast sausage.
Most people know what tofu is but tempeh feels like it belongs to a previous generation of flower children. For people who shy away from tempeh I know that it’s because they haven’t had it cooked well before. Even my son who is hot-and-cold on the plant-based staple can’t get enough of these.
This is a quick and easy addition to your weekday breakfast or weekend brunch that reminds me of the sausage rounds I had growing up. So now you know how to make tempeh breakfast sausage you’ll never miss the meaty counterpart!
These are great on their own, but beautifully paired with a tofu scramble, pancakes, a fruit salad and potatoes. Whatever you add it to it’ll be delicious!
Plant-based brunch lovers rejoice! Here’s a simple delicious recipe for how to make tempeh breakfast sausage.
Preheat your oven to 400 F
Gather all your ingredients and toss them into a food processor. Seriously. It's that simple! Pulse until everything is well combined.
Using wet hands shape them into 10 similar sized balls and flatten them onto a silicon or parchment lined baking sheet.
Bake for 30 minutes, flipping halfway through.
These will keep well in the fridge for a few days or freezer for several months, so feel free to make a double or triple batch. Because if you just make one they’re going to disappear in your mouth!
Servings 10
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
