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!
I don’t eat meat, so I can assure you that these are “sausage” free, but oh my goodness, if sausage is one of those things that you “miss”, these will satisfy that meaty, protein craving!
I have to warn you, these aren’t for everyone. But if you’re a die-hard PSL-fan, these are worth a try.
As always, they’re vegan and vegetarian friendly breakfast sausages.
Seriously, they look like the real thing, but they’re entirely plant-based and if you love tempeh as much as I do, then I don’t need to bring up the gut-health benefits to eating this incredible fermented food.
They’re even carnivore and kid-approved. Yep, my kids ate these, and liked them, soo…if that doesn’t inspire you to give these a try, I don’t know what will!
They take a little extra time, though. It’s important to let the flavors “settle” at least overnight, or else it’ll just taste like tempeh with some other flavors.
The longer you let these flavors “develop” with one another, the better these vegan breakfast sausages are going to taste.
The best thing about these? They’re super easy to make, requiring only a few simple ingredients.
You may not have all of these ingredients on hand, but you can find all of them at any grocery store, this recipe doesn’t call for anything wild that you need to visit a specialty store for.
Oats – for oat flour
Date or brown sugar
And those are literally the pantry staples of a basic biotch in October.
Try this recipe, love it, follow me @plantsdish, and let me know what you think!
Pumpkin Spice Tempeh Breakfast Sausage
- 1 8 ounce package original tempeh
- 1 tsp ground flaxseed for the flax "egg"
- 3 tsp water for the flax "egg"
- 1/4 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
- 1/2 diced jalapeno remove the seeds or leave them for heat, whichever you prefer
- 1/4 diced red onion
- 1/4 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
- 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! 😉