Italian Flavored Tempeh Nuggets Recipes

Steps:

• Cut tempeh into 1/2 inch wide cubes.
• Combine the marinade ingredients in a container with a lid, stir to combine.
• Add tempeh, cover and shake well until all pieces are coated.
• Pace in refrigerator for one hour or overnight.
• Shake container every now and again (when you think of it) to coat all pieces. The tempeh will begin to absorb all the marinade.
• When ready to cook, heat a non stick skillet over medium low heat.
• Add tempeh and any liquid and cook for about 10 minutes, turning pieces until they begin to caramelize.
• Serve immediately or keep in a covered container in fridge.

Steps:

• Place the cubes of tempeh in a steamer basket, steam for 15 minutes, and set aside to cool.
• Using your fingers, crumble the steamed tempeh into a bowl.
• Add the basil, oregano, garlic powder, onion powder, fennel, thyme, pepper flakes, and pepper to the tempeh and toss well to coat.
• Add the remaining ingredients and stir well to combine.
• Lightly oil or line a cookie sheet or tray with waxed paper, and set aside.
• Using a 1/4 cups measuring cup to portion the sausages, lightly fill it with the tempeh mixture and gently pack it into the cup with the back of a spoon. Flip the measuring cup over on to the tray and give it a tap to release the patty.
• Form the mixture into 10 patties and chill for 1 hour.
• Lightly grease a non-stick skillet with a little safflower oil. In batches, cook the tempeh sausages until well browned on each side, about 5-7 minutes per side.
• Add more oil to the pan, if needed, to prevent the sausages from sticking.
• **You can make these sausages in larger batches and freeze them for later use. Then simply reheat them in the oven or in a nonstick skillet until heated through.

Steps:

• Put the tempeh in a saucepan, add bay leaf and half the veggie stock. Cover and simmer 10 minutes.
• Cool tempeh, remove bay leaf, reserve the stock.
• Cook rice until tender in 2 cups veggie stock, about 40 minutes. If any stock left, reserve and add to final baking.
• Grate, crumble or cut small the tempeh and combine with: tamari, marjoram, thyme and garlic Heat skillet and saute in the olive oil, onion and celery about 10 minutes.
• Add tempeh and cook for a few minutes more.
• Mix rice, onions, celery, pecans parsley and left over liquid from cooking tempeh. Spoon into a lightly oiled baking dish.
• Cover and bake at 350°F for 15 minutes. Remove cover and bake another 15 minutes.
• Serve.
• If you wish to make this casserole ahead and do the final baking before serving: Cover and refrigerate, bring to room temp and then bake covered for 30 minutes.