Pumpkin Spice Tempeh Breakfast Sausage
Hold on to your basic-bitch PSL and plan an anything-but-basic brunch that includes these sweet 'n spicy Pumpkin Spice Tempeh breakfast sausages!
Ingredients
- 1 8 ounce package original tempeh
- 1 tsp ground flaxseed for the flax "egg"
- 3 tsp water for the flax "egg"
- ¼ cup oat flour just put the oats in a blender, and grid until they're fine - also, feel free to use coconut flour or regular wheat flour if you like
- ½ diced jalapeno remove the seeds or leave them for heat, whichever you prefer
- ¼ diced red onion
- ¼ cup pure maple syrup
- 4 tbsp brown or date sugar
- 2 pitted dates
- 1 tbsp pumpkin puree don't use pumpkin pie filling...
- 1 tbsp pumpkin spice
Instructions
- whisk the ground flaxseed in a bowl with water and refrigerate for about thirty minutes or until it gets goopy - like an egg
- while the flax "egg" is resting in the fridge, in a food processor combine all the other ingredients + pulse until everything is crumbly and transfer to a bowl
- add the flax egg, stir well, cover, + refrigerate overnight
- preheat your oven to 375 degrees fahrenheigt
- after the flavors have had a chance to rest, remove the mixture from the fridge, grease a muffin tin + scoop approximately 3 tablespoons of the "sausage" mixture into each (you should get about 9 thin patties)
- make sure the mixture if firmly pressed into each muffin space
- bake for 30 minutes, or until the tops are firm and crispy
- let set for about then minutes and serve upside down with maple syrup, tofu scramble, pancakes, or whatever brunch spread you have going on
- ENJOY! ;)