Apple-Sage Tempeh Sausage over Savory Polenta

by eatwoo.com 1 June 2019, 08:22 1.7k Views

Apple-Sage Tempeh Sausage over Savory Polenta

Apple-Sage Tempeh Sausage over Savory Polenta: Our friend Stephanie once made a bold statement: “I will never like tempeh. It’s the worst.”

Challenge accepted!

This comment sparked a month of tempeh-focused experiments that resulted in some amazing new ways to enjoy this vegan staple. The polenta part of this recipe is a little labor intensive, but the tempeh sausage is so easy and delicious, you’ll forgive it anything. Or you can just use premade polenta to make this a quick and easy weekday dinner. It’s more expensive but if your time equals money, you might not mind.

MAKES 4 SERVINGS

$2.40 PER SERVING

Ingredients for Apple-Sage Tempeh Sausage over Savory Polenta recipe

1 (8-ounce) package tempeh, broken in bite-size pieces
1 cup vegetable broth (we recommend Better Than Bouillon)
1 tablespoon soy sauce or Bragg’s Liquid Aminos
1 tablespoon rubbed sage
1 teaspoon fennel seed
Pinch of celery seed
¼ teaspoon crushed black peppercorns
1½ teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon applesauce
½ teaspoon smoked paprika
Dash of vegan liquid smoke
4 tablespoons olive oil
¼ teaspoon salt
1 cup cornmeal
3 tablespoons nutritional yeast
1 red onion, chopped
1 large green apple, cored and diced
1 cup chopped kale leaves

How to make Apple-Sage Tempeh Sausage over Savory Polenta ?

In a large bowl, toss together the tempeh, broth, soy sauce, sage, fennel seed, celery seed, peppercorns, 1 teaspoon of the onion powder, the garlic powder, applesauce, paprika, and vegan liquid smoke. Cover and let marinate while you prepare the polenta.

In a Dutch oven or other large pot, bring 4 cups water to a boil with 2 tablespoons of the olive oil and the salt. Whisking continuously, gradually pour the cornmeal into the boiling water, breaking up any clumps that form. Whisk in the nutritional yeast and remaining ½ teaspoon onion powder. Then, stir the polenta with a wooden spoon every 8 to 10 minutes while it thickens. Be sure to scrape the sides and bottom of the pot while you stir to prevent any sticking. This should take about 40 to 45 minutes total. I apologize for how long it takes; there are some things even I can’t hack. Polenta is a needy dish.

Once the polenta is soft but firm, cover and remove from the heat.

Heat the remaining 2 tablespoons olive oil in your deepest skillet over medium heat. Once the oil is hot, toss in the tempeh mixture, the red onion, and the apples. Mix with a spatula until the tempeh has slightly crispy edges. Then toss in the kale and let cook for about 5 minutes, flipping occasionally with a spatula. Once the kale has wilted, you’re done!

Serve the tempeh sausage over the polenta. Make sure to include some of the thin “sauce” on the bottom of the skillet—it’ll really make a difference.

TEMPEH

One of our highlights of 2013 was visiting the Tofurky headquarters outside of Portland, Oregon. We played bocce ball with Tofurky founder Seth Tibbott and the Herbivore Clothing Company’s Michelle Schwegmann on the roof of their new environmentally friendly building, and got to sample some of their new products. One of the best parts was seeing where they make and store their tempeh—using the same techniques that have been used in Indonesia for generations. We have a few great tempeh recipes in this book. Try the Steamed Sesame Seitan Dim Sum, Tater Tot Pie, Turkish Pizza—Lahmacun, or Lasagna Sandwiches featuring Italian Tempeh Sausage.