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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
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!