Tempeh and White Bean Sausage Patties Recipe - Bragg Liquid

Method

• Place the tempeh into a saucepan and just barely cover with water (its okay, even preferable, if some of the tempeh is peeking out of the water).
• Add 1 teaspoon of Bragg, cover and bring to a boil.
• Simmer for about 15 minutes, or until most of the water is absorbed.
• Drain any remaining water and transfer the tempeh to a large bowl.
• Add the white beans, give a quick stir, and set aside.
• This will heat the beans just for a bit for easier mashing and cool the tempeh down just a bit for easier handling.
• Give the saucepan a quick rinse and dry.
• Saute the garlic and fennel seed in 1 tablespoon olive oil over low heat, just until fragrant (about 1 minute).
• Add the remainder of the spices and stir constantly for 30 seconds.
• Add to the tempeh mixture along with the tomato paste and remaining tablespoon of Bragg.
• Mash everything together with a potato masher or strong fork, until its just a bit chunky and there are no whole beans left (you dont want it pureed, you should still be able to see the beans).
• Add the bread crumbs and combine well with a fork.
• Taste for salt and spices and adjust to your liking.
• Let sit for about 15 minutes to allow the flavors to meld.
• Form into patties, using about 3 tablespoons worth of the mix (you can use a quarter-cup measuring cup filled three-quarters full to make the patties consistent in size).
• Heat the remaining 2 tablespoons of olive oil over medium heat.
• Cook the patties until brown, about 3 minutes each side.
• You may need to add a little more oil when you flip them over.