Spicy Tempeh Breakfast Sausage Patties is a soy-free tempeh breakfast made with fresh, fermented chickpea tempeh instead of soy. A few simple swaps keep it gluten-free, too.
About 8 Patties · About 2 hr 30 min · Soy-free · Gluten-free option
Why fermented chickpea tempeh
This recipe is built on our fresh chickpea tempeh, which is fermented rather than pasteurized, so the culture stays active and the flavor stays full. It is naturally soy-free and holds its texture through cooking.
Ingredients
- 8 oz fresh tempeh, finely crumbled
- ¼ white onion, very finely minced
- 4 cloves garlic, minced
- 1 tsp brown sugar
- ½ tsp salt
- 1 tsp black pepper
- 1½ tsp dried sage
- 1½ tsp dried thyme
- 1½ tsp smoked paprika
- 2 tbsp fresh rosemary, minced
- ⅛ tsp nutmeg
- ¼ tsp cayenne
- ¼ tsp red pepper flakes
- 1 tbsp Worcestershire
- 1 tbsp olive oil (+ more for pan)
Instructions
- Crumble tempeh into bowl, pieces very small, pea-size or smaller. Mix in all remaining ingredients thoroughly with clean hands.
- Cover and refrigerate 2 hours minimum (overnight ideal), flavors bloom and mixture firms for easier shaping.
- Shape into 8 round patties ~⅓” thick. Press firmly, handle gently.
- Medium heat, thin film of oil. Cook 3 to 4 min until deeply browned. Gently flip, 3 to 4 more min. Don’t rush, the crust holds the patty together.
Chef note: Make a double batch and freeze cooked patties between parchment. Reheat from frozen in skillet with a splash of water and a lid, 4 minutes, done.
Make it with
This pairs with Tempeh Breakfast Patties. Start from a block of OG Raw Chickpea Tempeh (shop it here). Short on time? Reach for our heat-and-serve Tempeh Breakfast Sandwich.
Allergen swaps
Our tempeh is soy-free and gluten-free. Check any packaged sauces or condiments for soy and wheat if those are strict concerns.
Frequently asked questions
Is Spicy Tempeh Breakfast Sausage Patties soy-free?
Yes. Our tempeh is fermented from chickpeas, not soybeans, so this recipe is naturally soy-free. Check any packaged sauces or condiments if soy is a strict concern.
How do I make it gluten-free?
The tempeh itself is gluten-free. Use gluten-free bread, tamari, or noodles wherever the recipe calls for the standard version, and confirm any packaged sauces are gluten-free.
Can I make this ahead?
Yes. Components keep well in the fridge for a day or two. For the best texture, sear or crisp the tempeh fresh before serving.
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