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Vegan Tempeh Potato Patties
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Source: original recipe at http://www.vegancoach.com/vegan-breakfast.html#anchor-tempeh-potato
| Easy to make vegan breakfast or brunch treat to use up your leftover mashed potatoes. | |
| 4 ounces | tempeh,, (about 1/2 cup) |
| 1 cup | vegetable stock |
| 1/4 - 1/2 cup | onion, chopped |
| 2 Tablespoons | Earth Balance, or other non-dairy butter spread |
| 1 cup | mashed potatoes |
1. In a small saucepan, add tempeh to vegetable stock. Cook for 10 minutes. Remove tempeh and cool slightly.
2. Heat butter in a large skillet. Add onion and cook for 2-3 minutes.
3. In the meantime, add mashed potatoes to a large bowl. Crumble tempeh into potatoes. Flavor as desired, for example with Bragg Liquid Aminos, garlic powder, salt and pepper. Combine well. Form into patties and add to hot pan.
4. Brown patties on each side over medium high heat, turning carefully, until crisp.
Makes: Approximately 6 large patties
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