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Tempeh Andouille Sausage (vegan, gluten-free, spicy!)

Author Johnna

Ingredients

  • 1-8 ounce block tempeh (I use tempeh with flax, use a gluten-free variety of your choice)
  • 1 teaspoon grapeseed oil
  • 1/3 cup vegetable stock
  • 3 cloves minced garlic
  • 2 teaspoons smoked paprika
  • 1 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon liquid smoke
  • 1/2 teaspoon fennel seed
  • 1/4 teaspoon thyme
  • 1/4 teaspoon sage
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt

Instructions

  1. In a small bowl, combine vegetable stock and all spices. Stir to combine. Set aside.
  2. In a skillet, warm grapeseed oil over medium heat. Crumble tempeh into skillet.
  3. Cook tempeh until lightly browned.
  4. Add in vegetable stock and spice mixture.
  5. Continue cooking over medium heat until liquid is gone, stirring often. This will take 3 to 4 minutes.
  6. Enjoy in etoufee, as a spicy pizza topping or with red beans and rice!