The main ingredient in this recipe is Textured Vegetable Protein (TVP). If you’ve never heard of it before or cooked with it before, don’t worry! It’s really not intimidating at all. Once you’ve tried it, you’ll be dreaming up all kinds of recipes to make with it. We already used these vegan sausage crumbles in a number of recipes including these deliciousjalapeño poppers — that creamy, ricotta cheese mixed with the crumbles filling is soooo tasty.
We found a bag of TVP from Bob’s Red Mill at our local grocery store. I’m sure you can order it online if you can’t find it near you. It will look like this:
Facts About Textured Vegetable Protein (TVP):
- It’s a highly nutritious soy product rich in complete proteins.
- TVP contains no fat, so it is an excellent alternative to meat.
- It is also a good source of dietary fiber, iron, magnesium and phosphorus.
- It is easy to prepare and takes on the flavor of the spices in your recipe.
- TVP has a long shelf life and can sit in your pantry or cupboard for at least a year.
- It’s super cheap! I bought this bag for about $2.50!
Please tell me we’re not the only people who have a gazillion spices in our cabinet. We miiiight have every spice we would ever need and… maybe… I’m always looking for more ?. I mean, going to the spice market is seriously the best ♡!
This recipe for vegan sausage crumbles calls for a lot of aromatic and earthy dried spices like garlic powder, onion powder, dried sage, fennel seeds, dried thyme, and black pepper. We also include a bit of nutritional yeast to make it even more delectable.
We can’t wait to continue using it in different recipes – we’re thinking a warm sausage bread would be amazing. If you make this recipe, let us know what other recipe you paired it with in the comments (or if you ate it straight-up, that’s cool too!)
This easy recipe for Vegan Italian Sausage Crumbles is savory and sausage-y with spices like fennel seeds, sage, and thyme. Make this plant-based recipe to add to a number of dishes like pastas, pizzas, chilis and more.
- 1 cup water
- 1/2 teaspoon liquid smoke
- 2 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup
- 1 cup textured vegetable protein (TVP)
- 1/4 cup nutritional yeast
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried sage
- 1 teaspoon fennel seeds
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
Preheat your oven to 450°F/230°C. Line a baking sheet with parchment paper and set aside.
In a medium pot, stir together wet ingredients: water, liquid smoke, soy sauce and maple syrup. Heat on medium until the mixture comes to a light boil.
Meanwhile, in a separate bowl mix dry ingredients: TVP, nutritional yeast, garlic powder, onion powder, sage, fennel, thyme and black pepper. Stir into pot and lower the heat.
Cover the pot and heat on low for 5 minutes or until all the liquid has been absorbed. Then, transfer to the baking sheet and bake for 20 minutes or until crispy.