Tempeh Andouille Sausage (vegan, gluten-free, spicy!)
(I use tempeh with flax, use a gluten-free variety of your choice)
crushed red pepper
In a small bowl, combine vegetable stock and all spices. Stir to combine. Set aside.
In a skillet, warm grapeseed oil over medium heat. Crumble tempeh into skillet.
Cook tempeh until lightly browned.
Add in vegetable stock and spice mixture.
Continue cooking over medium heat until liquid is gone, stirring often. This will take 3 to 4 minutes.
Enjoy in etoufee, as a spicy pizza topping or with red beans and rice!
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.