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
  • 11/2 tsp. Bragg Liquid Aminos or tamari
  • 1 tbs. extra-virgin olive oil, divided
  • 4 ounces tempeh, crumbled
  • 1 cup sliced sweet bell pepper
  • 11/2 cups quartered mushrooms
  • 4 cups baby spinach, washed

Mix the fennel seeds, paprika, sage, pepper, Bragg Aminos and 1 teaspoon of the olive oil in a bowl. Add the tempeh and marinate for about five minutes. 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. Add the spinach and stir to wilt. Serve warm.

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