Steamed and grated tempeh gets seasoned with sage, fennel seeds, paprika, and tamari, then formed into patties, dredged in cornmeal, and fried into savory, sausage-style rounds.
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Cut tempeh into 2-inch pieces and for 20 minutes in steamer basket over water. Cool to room temperature.
Grate tempeh on large holes on box grater. Combine grated tempeh with garlic, water, olive oil, tamari, sage, marjoram, thyme, paprika, cayenne, fennel seeds, pepper, and oat flour. Mix well.
Form mixture into walnut-sized balls using 1-ounce ice cream scoop and press into patties. Dredge in cornmeal or flour.
Prepare plate with paper towel for draining. In sauté pan, heat oil and patties until well browned on both sides. Drain tempeh.
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