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Tempeh "Sausage" Crumbles

This was so delicious! I’m not a fan of mock meat usually, but this really mimicked crumbled Italian sausage. And the best part is it's not heavily processed. Packs in a mean protein count comparable to beef! It was easy to prepare and could be added to many dishes such as pasta, lasagna, “meat sauce", an omelette, breakfast burritos, tacos etc etc. I used our Italian white bean tempeh which was perfect. I steamed it, marinated it and roasted it. I feel like I can be a little healthier this way when I add my own toppings to an indulgent meal of PIZZA.

Here’s how to do it-

  1. Slice your thawed Italian tempeh into 1/2-3/4 in. strips, width-wise.

  2. Steam for 5-10 minutes. While steaming, mix together 1/2 C olive oil, and 1/4 C balsamic vinegar, fennel seeds, garlic powder, salt and whatever dried herbs you like. Whisk together and place into a container with a lid.

  3. Place the steamed tempeh into the container with the marinade right away, shake/toss around and let stand on the counter for 30 min. Shake a few more times to ensure marinade is getting absorbed.

  4. Remove from container and place on a roasting sheet. Bake @350F for 10-15 minutes.

  5. Finish with salt, let cool, and crumble with your hands. Voila! Tempeh sausage crumbles!! ** Add to pizza at the end of cooking or you can bake it along with the pie, however it may dry out this way.

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