Orange Fennel Tempeh Sausage Crumbles
Serves 3-4 paired with sides
This richly flavored tempeh is inspired by the herbs and flavors of traditional Greek sausage. Orange zest makes a big impact along with white wine, fennel and a touch of tomato paste. This relatively fast tempeh can be prepared while rice is simmering or potatoes are roasting; pair it with a salad for a hearty meal, or stuff it into pita and serve with a Tomato Dill Raita (a cousin of tzdiki sauce) and a salad.
- 8 to 10 ounce package tempeh, diced into small 1/2 inch cubes.
- 2 tablespoons olive oil
- 1/2 cup orange juice
- 1/2 cup white wine
- 2 tablespoons soy sauce
- 1 tablespoon tomato paste
- 4 cloves garlic, pressed or grated on a microplane grater
- Finely grated zest from 1 orange
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon fennel seeds
- 1/2 teaspoon ground allspice
- 1/2 teaspoon black pepper
1. In a large deep skillet over medium high heat fry the tempeh in the olive oil, turning the chunks frequently to evenly brown the cubes for about 8 minutes. Meanwhile, in a large 4 cup measuring cup whisk together the remaining ingredients.
2. When the tempeh cubes look evenly browned, pour on the marinade and bring to an active simmer. Turn down the heat slightly and continue to simmer, stirring occasionally, until most of the marinade has been absorbed but the tempeh looks saucy, about 10-12 minutes. Turn off heat and serve immediately.
