Italian Tempeh Sausage Patties

Prep Time 45 minutes
Cook Time 7 minutes
Total Time 52 minutes
Course Dinner, Lunch
Cuisine American
Servings 4 servings


  • 16 ounce tempeh
  • 2/3 cup Whole Wheat Flour or gluten free flour
  • 2 tbsp onion minced
  • 2-3 cloves Garlic minced
  • 1 tbsp soy sauce
  • 1 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tbsp olive oil optional
  • 2 tsp Italian Seasoning
  • 1 tsp ground fennel
  • 1 tsp red pepper flakes or paprika
  • 1/2 tsp black pepper
  • 1 cup grape tomatoes
  • 1 cup diced zucchini


  • Steam the tempeh for 15 minutes, then chop or crumble into the bowl. Add remaining ingredients and mix well.
  • Lightly oil your hands, then take about 1/3 of the mixture and press into a patty. Set on plate and repeat to make 8 sausages.
  • Refrigerate for 30 minutes.
  • Oil the frying pan and fry the sausages over medium heat until golden brown, 5-7 minutes. Flip and fry another 5-7 minutes.
  • Sautéed grape tomatoes and zucchini in a bit of oil and served sausages on top.


These sausages are great in stuffed peppers too! Get some brown rice going for a more carb friendly dinner.
Plan Ahead – Prepare and refrigerate your patties the night before.
Soy Free Option – Use 1/2 cup chickpeas per serving instead of tempeh.
Tried this recipe?Let us know how it was!