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Vegan Breakfast Sausage Tartines with Scrambled Cauliflower 

I adapted these "sausages" from Minimalist Baker's brilliant homemade technique here with tempeh. The cauli scramble is all me!

Prep Time 10 minutes
Cook Time 20 minutes
Servings 4


For the sausage:

  • 1 small shallot
  • 1 garlic clove
  • 8 fresh sage leaves or 1 teaspoon dried sage
  • 8 ounces gluten-free tempeh
  • 2 tablespoons gluten-free tamari it Worcestershire sauce
  • 1 tablespoon olive oil plus more for cooking
  • 2 teaspoons maple syrup
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon allspice

For the cauliflower:

  • 1 small head cauliflower cut into florets
  • Sea salt
  • 2 tablespoons vegan butter or olive oil
  • 1/2 teaspoon turmeric

For the tartines:

  • 4 slices Little Northern Bakehouse seeds & grains bread
  • 1 cup baby arugula leaves
  • 2 tablespoons thinly sliced chives


  1. Preheat the oven to 425 degrees.
  2. Add the shallot, garlic clove and sage to a medium food processor and pulse until finely chopped. Add the tempeh, tamari, olive oil, maple syrup, smoked paprika, sea salt, red pepper flakes, and allspice and pulse until the texture resembles ground meat—you don’t want it to be a smooth dough, rather wet and crumbly. Transfer the bowl of the food processor to the fridge to chill for at least 20 minutes or covered overnight.
  3. Meanwhile, make the cauliflower. Bring a large pot of salted water to boil. Add the cauliflower florets and cook until fork tender, 10 minutes. Drain the cauliflower very well in a colander and transfer to a large mixing bowl. Add the vegan butter or olive oil and turmeric. Using a potato masher or fork mash the cauliflower until it is just fluffy crumbles. Season with salt to taste. You can also add more turmeric if you want the color to be more yellow.
  4. When ready to cook, line a 1/4 cup measuring cup with plastic wrap and fill with the tempeh mixture. Pack it down with your fingers until it’s a tight puck.  Then gently remove and set on a baking sheet. Press down to form a 1/2-inch thick disc. Repeat until the mixture is used up - you should have 4 "sausages."
  5. Set a large skillet over medium heat. Once hot, add a thin layer of oil. Add the patties (only as many as will comfortably fit in the pan). Cook for 3-4 minutes or until the underside is browned. Gently flip and cook on the other side for 3-4 minutes more or until the underside is browned.
  6. Remove to the baking sheet and arrange the toast on the other side. Transfer to the oven for about 5 minutes until the bread is warm and toasty. Alternatively, you can do individually in a toaster.
  7. To serve, top each piece of toast with a little arugula, cauliflower scramble, and 1 sausage patty. Garnish with chives and enjoy immediately.