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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 3 |
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A great sausage crumble for making patties or as a layer in lasagne! Smokey and flavorful! Ingredients:
1 (10 ounce) package tempeh, broken into 4-5 pieces |
marinade |
1/2 cup tamari |
1 inch gingerroot, sliced |
1 black cardamom pod, crushed |
3 smoked tea bags (either lapsang souchong or russian caravan) |
1 -2 cup fresh water |
mixed spice |
1/2 tablespoon fennel |
1 tablespoon whole black peppercorn |
2 teaspoons oregano |
1/2 teaspoon ground sage |
2 garlic cloves, minced |
3 tablespoons olive oil |
1 small onion, small diced |
salt |
Directions:
1. Combine the marinade ingredients in a pot with the tempeh, using just enough water to cover.
2. Bring this to a boil, lower to a simmer. Simmer for 30 minutes, removing the teabags after 4 minutes.
3. In a dry pot toast the fennel and peppercorns, then grind them. In a medium sized bowl combine with the other herbs and garlic.
4. Drain the tempeh, and when cool enough to handle crumble and mix gently with the spices.
5. In a medium sized cast-iron skillet heat the olive oil and cook the onions until tender.
6. Add the tempeh mixture and cook until browned and crispy at the edges.
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