Ingredients

ROASTED YELLOW PEPPER SAUCE
2 yellow bell peppers, roasted, seeded, and chopped (See Note)
1 tablespoon extra-virgin olive oil
1 teaspoon fresh lemon juice
Coarse sea salt
Freshly ground black pepper

TEMPEH SAUSAGES
½ pound (one 8-ounce package) tempeh, cubed
3 cups vegetable stock
Coarse sea salt
2 teaspoons extra-virgin olive oil
1 cup diced yellow onion
½ teaspoon red pepper flakes
⅛ teaspoon cayenne pepper
Freshly ground black pepper
2 garlic cloves, minced
2 teaspoons minced fresh thyme
2 teaspoons minced fresh rosemary

Directions

• In a blender or food processor combine the roasted bell peppers, olive oil, lemon juice, 2 tablespoons water, 1 teaspoon salt and ⅛ teaspoon black pepper. Puree until smooth, adding a little water if necessary. The sauce should pour smoothly but shouldn’t be runny. Set aside.

FOR THE TEMPEH SAUSAGES
• Combine the tempeh cubes with the vegetable stock and 1 teaspoon salt in a medium saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 25 minutes, or until the tempeh is moist and saturated with vegetable broth. Remove from the heat and drain the tempeh into a colander.

• Meanwhile, warm the olive oil in a medium sauté pan over medium heat. Add the onion, red pepper flakes, cayenne, ½ teaspoon salt, and ⅛ teaspoon black pepper. Cook for about 7 minutes, until softened, stirring occasionally. Add the garlic and cook for 2 more minutes, or until the garlic had softened.

• In a food processor fitted with a metal blade, combine the tempeh cubes with the onion mixture, 1 teaspoon of the thyme, and 1 teaspoon of the rosemary. Pulse until the mixture is smooth and creamy, stopping to scrape the sides as necessary. Scrape the mixture into a bowl, cover, and refrigerate for 30 minutes.

• Preheat the oven to 350˚F just before removing the batter from the refrigerator. Lightly oil a baking sheet.

• Form the mixture into 16 walnut-sized balls and flatten them into patties with the palms of your hands. Place the patties on the baking sheet ½ inch apart. Bake for 20 minutes, turning after 10 minutes, until golden brown on each side.

• Warm the yellow pepper sauce in a medium saucepan over medium heat and serve each patty with a dollop of the sauce. Garnish with the remaining teaspoon of thyme and rosemary.

NOTE: ROASTING PEPPERS
• There are a few ways to roast whole peppers: on the top of a gas stove, under a broiler, or on a grill.

• If roasting on the burner of a gas stove, place them directly on a low flame and turn frequently with tongs. Remove from the burner when most of the skin is blistered and blackened, then place in a bowl and cover. Let the peppers cool for about 15 minutes, or until you can handle them without burning your hands. Remove from the bowl and peel off the skin with your hands (do not wash the peppers). Cut off the stem end, remove the core and seeds, and cut into strips, or as directed in the recipe. Place in a bowl, toss with olive oil, and refrigerate until ready to use.

• If broiling, place the peppers directly on the oven rack and roast until blistered and blackened, about 5 to 7 minutes, turning a few times with tongs. Proceed as above.

• If grilling, place the peppers directly on the grill, turning frequently with tongs. Remove when most of the skin is blistered and blackened. Proceed as above.