Gluten-Free Vegan Italian Sausage

8 oz. tempeh, crumbled
1 1/2 cup warm water
1 tbsp low-sodium tamari
1 cup cannelini beans
3 tbsp canned dice tomatoes (no liquid)
1 tbsp olive oil
2 tsp minced garlic
1 tsp fennel seed, crushed
1 tsp dried thyme
1/4 tsp dried sage
1/4 tsp dried marjoram
1/4 cup almond meal
salt to taste
black pepper to taste
red chili flakes to taste

Cook the tempeh in a covered saucepan over medium heat along with the water, tamari, and tomatoes for 15 minutes, or water is absorbed. Transfer the tempeh and the beans to a medium mixing bowl. Heat the oil over medium heat and cook the garlic for one minute, then add the fennel and herbs and heat for 30 seconds. Transfer the mixture to the mixing bowl, and use a potato masher to combine. Add in the almond flour, salt, and pepper and mix with a fork or by hand.