Vegan Breakfast With Tempeh “Sausage”

A few spices transform plain tempeh into something that tastes like Italian breakfast sausage.

fresh lentil salad

Makes two servings


  • 1 tsp. whole fennel seeds
  • 1 tsp. smoked Spanish paprika
  • 1/4 tsp. rubbed sage
  • 1/4 tsp. freshly ground black pepper
  • 1 1/2 tsp. Bragg Liquid Aminos or tamari
  • 1 tbs. extra-virgin olive oil, divided
  • 4 ounces tempeh, crumbled
  • 1 cup sliced sweet bell pepper
  • 1 1/2 cups quartered mushrooms
  • 4 cups baby spinach, washed


  1. Mix the fennel seeds, paprika, sage, pepper, Bragg Aminos and 1 teaspoon of the olive oil in a bowl.
  2. Add the tempeh and marinate for about five minutes.
  3. Heat the remaining olive oil in a skillet, and sauté the tempeh with the bell peppers and mushrooms until the vegetables are softened and the “sausage” is crisped.
  4. Add the spinach and stir to wilt.
  5. Serve warm.

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