Sausage (Tempeh) & Peppers w/ Greens

To prepare the Tempeh Sausage:

2 packages soy tempeh (total of 16 oz)
2 TBSP fennel seeds
2 tsps dried basil
2 tsps dried oregano
1 tsp red pepper flakes
1 tsp dried sage (or 3/4 tsp ground sage)
4 garlic cloves, minced or crushed
1/4 cup soy sauce
2 TBSPs extra virgin olive oil
3 TBSPs lemon juice (juice of 1 lemon)

• In a large saute pan, crumble the tempeh (using your hands) and add enough water to almost cover it (about 3/4 cup).
• Over medium heat, cover pan & steam the tempeh until the water is absorbed, about 10 minutes.
• Drain or cook off any remaining water (if necessary).
• Add the rest of the ingredients, and cook over medium heat, stirring occasionally, until lightly browned, about 10 minutes.
• Cover to keep warm.

To prepare the vegetables:

2 TBSPs extra virgin olive oil
1 large onion, sliced into long thin strips
1 large red bell pepper, sliced
2 bunches swiss chard (about 24 oz), stems removed and roughly chopped

• In a separate large saute pan, cook onion in olive oil over medium heat for 5 – 10 mins, (until softened and starting to brown).
• While onion is cooking, slice bell pepper and saute with the onions until cooked through – about 5 mins.
• Wash swiss chard and dry well (I use a salad spinner to thoroughly remove all the moisture).
• Add chard to saute pan with onion/peppers and cook until softened and wilted, about 5 mins.
• Transfer onion mixture to the pan holding the tempeh, toss to combine and serve immediately.

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SIDE NOTES:

~ The tempeh sausage recipe, on its own, is pure genius, adapted from Post Punk Kitchen. It is fantastic.  Try it next to eggs, tossed with pasta, or as a homemade pizza topping.

~ To make things easier, if you know you’ll be in a time crunch around dinner time, do some prep work ahead of time. For example, in this case, you can combine all of the liquid ingredients (and crushed garlic) in one container, and the dried spices in another. This way, when the time comes, all you have to do is open & pour =)

~ Of course, feel free to use pork sausage if you’d like, but I recommend using only high-quality, pastured pig products, if any.

~ You may need to drizzle in a bit more oil as you add the peppers and/or greens.

This is a killer dish – Hope you enjoy it as much as we do.

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