Tempeh Sausage: adapted from Very Vegetarian

  • One 8 ounce package of tempeh
  • 1/4 tsp of thyme
  • 3/4 tsp rubbed sage
  • 1/8 tsp dried savory
  • 1/4 tsp of red pepper flakes
  • 1/8 tsp of pepper
  • 1/4 cup of whole wheat flour
  • 1 TB soy sauce
  • 1/4 cup of olive oil
  1. Steam the tempeh in a steamer basket for 15 minutes
  2. Crumble the tempeh, add spices and mix well.
  3. Add the soy sauce and oil and mix well
  4. Let the sausage rest for 10 minutes and then with wet hands form into four patties
  5. Chill for around one hour
  6. Cook in a skillet with olive oil  until well browned on each side

Serves 2-3

Bulgur Pilaf: adapted from Very Vegetarian

  • 1 TB olive oil
  • 1 diced onion
  • 1 minced clove of garlic
  • 1/4 cup chopped toasted cashews
  • 1/2 cup coarse bulgur
  • 1/4 tsp ground coriander
  • 1/2 tsp salt
  • pinch of black papper
  • 3 tomatoes – roasted in the oven and chopped
  1. Slice tomatoes in 1/2 inch thick slices and place on an oiled baking sheet. Pour 1 1/2 TB olive oil on slices and sprinkle with salt. Bake at 300 for around one hour or until wrinkly and starting to brown.
  2. Saute onions garlic and half the cashews in olive oil.
  3. Add bulgur, 1 cup hot water, spices and chopped roasted tomatoes. Cook covered over medium heat for 20 minutes.
  4. Remove from heat and let stand for 20 minutes.
  5. Before serving sprinkle with the remaining cashews

Serves 3-4

The tempeh sausage turned out pretty well considering that I forgot to add the olive oil (oops =) ). They were really yummy served with ketchup. We used organic bought ketchup but a homemade bbq sauce would have been even better! (Nathan’s idea =) ).

This was my first time using bulgur and I was very happy with the results. It tasted almost exactly like spanish rice – yum!

The asparagus was simply seasoned with soy sauce, olive oil and red pepper flakes. I baked the asparagus on an oiled baking sheet at 400 degrees until the pieces were nice and carmelized – double yum!