1 block of tempeh (can be gluten-free)
2 tbsp tapioca starch
1/2 tsp sage
1/2 tsp thyme
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp crushed black pepper
1 tbsp dried parsley flakes/2 tbsp fresh parsley, chopped
1 tbsp nutritional yeast
1 tbsp Bragg’s Liquid Aminos/soy sauce
2 tbsp tapioca starch
1/2 tsp sage
1/2 tsp thyme
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp crushed black pepper
1 tbsp dried parsley flakes/2 tbsp fresh parsley, chopped
1 tbsp nutritional yeast
1 tbsp Bragg’s Liquid Aminos/soy sauce
Bring a small pot of water to a boil. Add the tempeh and boil for 10 minutes. This will help to eliminate the bitter taste.
In a food processor, combine the boiled tempeh with the rest of the ingredients.
Roll the sticky “sausage” into balls, flatten, and fry in oil over medium heat on the stove for 2-3 minutes on each side until golden brown.
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