Italian Sausage Style Tempeh

Look at you! All healthy and what not, eating fermented beans like it’s nobody’s business. I’m proud of you.


  • 1 package tempeh
  • 1 cup water
  • 1 tbsp italian seasoning
  • 4 tbsp olive oil
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1 tsp sugar
  • 2 tbsp Bragg Liquid Aminos
  • 1 tsp vegan worcestershire sauce
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp paprika


  1. Add 2tbsp of olive oil to a large skillet and heat on medium-low until thin.
  2. Crumble the tempeh with your hands into the skillet to the desired texture. (Be careful not to splash the hot oil since could burn you.)
  3. Add the rest of the ingredients except the water and remaining 2 tbsp of oil, and stir well.
  4. Continue simmering on medium-low and occasionally stirring the tempeh until all or most of the water has been absorbed.
  5. When the water has been absorbed, add the remaining 2 tbsp of oil and stir well. Remove from heat and allow to thicken for 2-3 minutes. (If using for a dry recipe, strain liquid with a fine strainer or cheese cloth.)

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