1 lb tempeh


1 T ground fennel  seed

1 t dried basil


1 t dried margoram

1 t red pepper flakes


1 t dried sage

1 t garlic powder


2 T tamari sauce


2 T olive oil


juice of 1 lemon

1 beer, malty

1.      Crumble tempeh in pan, add beer and simmer until  almost absorbed, about 15 min.

2.      Add rest of ingrediants and sauté until lightly browned, about 10 min

3.      Use as you would sausage.

Find more recipes at tempehgirl.com