Vegan Italian Sausage Crumbles with TVP
Vegan Italian Sausage Crumbles are so easy to make and a great meat replacement for certain plant-based recipes. Made with Textured Vegetable Protein along with a mix of herbs and spices like ground fennel seeds, sage, thyme, and more, these veggie crumbles are the perfect addition to favorite savory plant-based recipes like chili, pasta sauce, pizza, and more. Low-fat, high in protein, and gluten-free.
Ingredients
- 1 cup of water
- 1/4 cup low-sodium soy sauce or 2 1/2 tablespoons Bragg’s liquid aminos
- 1 tablespoon pure maple syrup
- 2 teaspoons liquid smoke
- 1/2 teaspoon blackstrap molasses (may be omitted, used primarily for color)
- 1 cup TVP (textured vegetable protein)
- 1/4 cup nutritional yeast
- 1 tablespoon Italian seasoning
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground sage
- 1 teaspoon ground fennel
- 1/2 teaspoon black pepper
- 1/8 teaspoon red pepper flakes (optional)
- salt to taste if needed
Directions
- 1
Start by heating a non-stick skillet over medium heat.
- 2
In a small saucepan add all of the wet ingredients and bring to a boil.
- 3
While waiting for the water to boil, add the TVP with all of the other dry ingredients to a large bowl and mix together until well combined.
- 4
Pour the boiling water into the dry TVP mixture, and stir until everything is completely mixed. Let the mixture sit for about 5 minutes so all of the water can be absorbed. There may be a little moisture in the bottom of the pan but it will cook off once you add the mixture to the frying pan.
- 5
Pour the TVP crumbles into the frying pan, stirring occasionally, and cook until most of the moisture is gone. Usually about 2-3 minutes. The mixture will be more “chewy” like sausage and not crisp.
- 6
Taste and adjust any seasonings as needed.
- 7
Serve right away or store in an airtight container for later use.