You can form the patties the day before, then cook them the morning of the brunch.
- 2 8-oz. pkgs. plain tempeh, cut into quarters 2 tsp. olive oil
- 1 medium onion, finely chopped
- 2 large cloves garlic, minced
- 4 tsp. chopped fresh sage
- 2 tsp. chopped fresh thyme
- 1 tsp. salt
- 1/4 tsp. freshly ground pepper
- 4 tsp. vegetable oil
In large saucepan fitted with steamer basket, bring 2 inches water to a boil. Place tempeh quarters in steamer basket; cover and steam 20 minutes.
Meanwhile, in large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cayenne and cook, stirring, 1 minute. Stir in sage, thyme, salt and pepper. Remove pan from heat.
Remove tempeh from steamer, reserving 1/4 cup steaming water. In large bowl, mash tempeh well with fork. Add onion mixture and reserved steaming water and mix well. Form mixture into 16 equal balls, then press firmly into patties about 2 inches in diameter.
In heavy 10-inch skillet, preferably nonstick, heat 2 teaspoons vegetable oil over medium heat. Add half the patties and cook until browned, about 3 minutes per side; remove to plate. Repeat with remaining oil and patties. Serve warm.
- Calories: 134
- Carbohydrate Content: 14 g
- Fat Content: 5 g
- Fiber Content: 3 g
- Protein Content: 6 g
- Saturated Fat Content: 1 g
- Sodium Content: 302 mg