Tempeh Sausage and Heirloom Tomatoes over Black Pepper Cheezy Polenta

Dan and Annie Shannon

Plate of vegan food

A perfect weekend brunch or a delicious dinner? You decide!

  1. Tempeh Sausage:
  2. 1 8oz package 3 grain tempeh
  3. 1 tablespoon + 1 teaspoon liquid amino acids (we use Bragg’s)
  4. 1 ½ teaspoons fennel seeds
  5. ¼ teaspoon freshly ground black peppercorns
  6. 1 teaspoon red pepper flakes
  7. 1 ½ teaspoon Italian seasoning
  8. ¼ teaspoon celery seed
  9. ½ teaspoon smoked paprika
  10. Dashes liquid smoke
  11. 1 clove garlic-minced
  12. Black Pepper Cheezy Polenta:
  13. 4 cups water
  14. 2 tablespoons olive oil
  15. 1/4 teaspoon sea salt
  16. 1 cup corn meal
  17. 2 pinches crushed black peppercorns
  18. 3 tablespoons nutritional yeast
  19. Other Ingredients:
  20. 1/4 cup white wine
  21. 2 tablespoons olive oil
  22. 2 teaspoons liquid amino acids (we use Bragg’s)
  23. 1 large red onion, diced small
  24. 1 cup cherry tomatoes, halved (we used heirloom cherry tomatoes, but you don’t have to)
  25. 1 red bell pepper, chopped into bite sized pieces
  26. 1 cup raw baby spinach leaves
  27. 5 large fresh basil leaves, cut small

  • In a large bowl, toss all the ingredients for the tempeh sausage. Cover and let marinate while you make your polenta.
  • In a Dutch oven or another large pot, bring 4 cups of water, olive oil and salt to a boil. Gradually add your corn meal to the boiling water using a whisk to blend it in. Try to break up any clumps you see start to form. Once all your corn meal is added, whisk in your pepper and nutritional yeast. Then move to stirring your polenta with a wooden spoon, be sure to scrap the sides and bottom of the pot while you stir. You’re going to be stirring pretty much continually while your polenta thickens for about 40-45 minutes. Polenta is a needy dish.
  • Once your polenta is soft but firm – you’ll know what I mean, put a lid on top . Heat 2 tablespoons of olive oil in your deepest skillet over a medium heat. Once your oil is hot, toss in your tempeh sausage mix, white wine, liquid amino acids and onions, and cook while mixing with a spatula until your tempeh has slightly crispy edges. Then toss your tomatoes and bell peppers in and let them cook for about 5 minutes, flipping them every once in a while to make sure they’re cooking evenly. Once your peppers are tender, mix in your spinach and basil leaves. Once they’re wilted, you’re done!
  • Serve your tempeh sausage & heirloom tomatoes over your polenta – being sure to get some of the thin “sauce” on the bottom of the skillet.

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