Tempeh is my favorite meat substitute of the moment. I love the texture and versatility, and it’s loaded with protein to keep you full and satisfied. This Vegan Italian Sausage is full of robust herbs and the perfect addition to pasta night.

I’ve been eating tempeh on repeat because I am trying to reduce my animal product intake in order to live a more sustainable life. Because of that, I have been transforming and adding tempeh into everything from pasta as these Italian Sausage Crumbles to a protein addition to my stir fry!

 

Ingredients

8 oz tempeh
1 1/4 cup vegetable broth
2 tbsp olive oil
½ tsp garlic powder
½ tsp salt
1 tbsp fresh basil or 1/2 tsp dried basil
½ tsp oregano
¼ tsp thyme
¼ cup dry white wine

 

Directions:

  1. Crumble tempeh by hand into small pieces, similar to a ground beef. Add 1 cup of broth and tempeh to a medium saucepan on medium high heat and bring to a boil. Cover and allow to boil for 8-10 minutes.
  2. While tempeh is boiling, combine garlic powder, salt, basil, oregano, and thyme to form a spice rub.
  3. Remove tempeh from the pan and strain. Return pan to the heat, add olive oil, and reduce to heat medium low.
  4. Toss tempeh in spice rub until evenly coated, and add to the pan and saute until crumble begins to become golden and crispy.
  5. Add white wine and allow to boil and reduce the volume by half.
  6. Add remaining vegetable oil and stir to form a light and thin gravy. Serve over fresh pasta and enjoy you Vegan Italian Sausage!

Tempeh is my favorite meat substitute of the moment. I love the texture and versatility. This Vegan Italian Sausage is full of robust herbs and the perfect addition to pasta night.

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Vegan Italian Sausage
Tempeh is my favorite meat substitute of the moment. I love the texture and versatility. This Vegan Italian Sausage is full of robust herbs and the perfect addition to pasta night.
Author: Maddie Augustin
Ingredients
  • 8 oz tempeh
  • 1 1/4 cup vegetable broth
  • 2 tbsp olive oil
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp basil
  • ½ tsp oregano
  • ¼ tsp thyme
  • ¼ cup dry white wine
Instructions
  1. Crumble tempeh by hand into small pieces, similar to a ground beef. Add 1 cup of broth and tempeh to a medium saucepan on medium high heat and bring to a boil. Cover and allow to boil for 8-10 minutes.
  2. While tempeh is boiling, combine garlic powder, salt, basil, oregano, and thyme to form a spice rub.
  3. Remove tempeh from the pan and strain. Return pan to the heat, add olive oil, and reduce to heat medium low.
  4. Toss tempeh in spice rub until evenly coated. Add to pan and saute until crumble begins to become golden and crispy.
  5. Add white wine and allow to boil and reduce the volume by half.
  6. Add remaining vegetable oil and stir to form a light and thin gravy. Serve over fresh pasta and enjoy!