Tempeh Sausage Crumbles

This tempeh sausage recipe has been a hit every time we've made it. It is unlikely to fool any omnivores, but if you have a vegetarian loved one (oh wait, you have several) they will certainly enjoy it, and I imagine you will too. Or just give it a try for something a little different. Consider serving it with biscuits and this gravy. This comes from the Vegan With A Vengence cookbook.

1 (8 oz) package tempeh*
1 tbsp. fennel seed
1 tbsp. dried basil
1 tsp. marjoram or oregano
1/2 tsp. red pepper flakes
1/2 tsp. dried sage
2 cloves garlic, minced
2 tbsp. tamari or soy sauce
1 tbsp. olive oil
1 1/2 tbsp. lemon juice

In a small pan, crumble the tempeh and add enough water to almost cover it. Over medium-high heat, simmer the tempeh until most of the water is absorbed, about 12-15 min. Drain the remaining water and add the rest of the ingredients. Cook over medium heat, stirring occasionally, until lightly browned, about 10 min.

*some normal grocery stores carry tempeh, but a natural food store might be better (and often cheaper).