Tempeh Soysage - Yoga Journal

Tempeh Soysage


Ron Heatley created the Tempeh Soysage recipe because he wanted a breakfast protein that does not include sugar. He usually serves these patties with biscuits, vegan gravy and oven-roasted potatoes. Leftover patties are great in sandwiches with lettuce, onion and soy mayonnaise.

  • SERVINGServings


  • 3 Tbs. tamari soy sauce
  • 1 1/2 Tbs. olive oil, optional
  • 12 oz. tempeh
  • 1/4 cup rolled oats
  • 1/2 cup oat bran
  • 1 1/2 tsp. dried sage
  • 1 tsp. dried marjoram
  • 1 tsp. dried thyme
  • 1/4 tsp. freshly ground black pepper


  1. Combine the tamari, 6 tablespoons water and oil, and set aside.
  2. Insert a steamer basket into a large saucepan, and steam the tempeh over boiling water for about 15 minutes, or until it is cooked through.
  3. Remove from the heat, and set aside. When cool enough to handle, crumble the tempeh into a large mixing bowl. Stir in the remaining ingredients. Add the tamari mixture.
  4. Form the tempeh mixture into patties, using a generous tablespoonful per patty. Spray a nonstick skillet with nonstick cooking spray. Put a spoonful of the mixture into the hot skillet, pressing it down with a fork. Cook the patties for 5 minutes, or until browned and to the desired doneness. Turn over, and cook the second side for 5 minutes. Remove from the heat, and serve.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 220
  • Carbohydrate Content: 23 g
  • Fat Content: 6 g
  • Fiber Content: 7 g
  • Protein Content: 19 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 760 mg
  • Sugar Content: 3 g