Vegan Italian Sausage Crumbles

This recipe for Vegan Italian Sausage Crumbles is savory and sausage-y with spices like fennel seeds, sage, and thyme. Make this recipe to add to a number of dishes like pastas, pizzas, chilis and more.

Vegan Italian Sausage Crumbles by Pasta-based. A metal baking pan on a white marble countertop with vegan italian sausage crumbles scattered onto a piece of parchment paper on the pan. To vintage spoons lean against the top of the baking pan with vegan italian sausage crumbles scooped into one of the spoons.

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:

Vegan Italian Sausage Crumbles by Pasta-based. Textured Vegetable Protein (TVP) from Bob's Red Mill spills out of the bag onto a clean marble countertop. The TVP is a yellowy-brown and looks crunchy in texture.

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!

*sources: Bob’s Red Mill, USA Emergency Supply

Vegan Italian Sausage Crumbles by Pasta-based. The camera zooms into the vegan Italian sausage crumbles which look mouthwatering straight out of the oven. They are darker in color, crispy in texture, and loaded with aromatic spices like dried fennel seeds which you can see in the photo. Two spoons overlapping lay on the pan with a pile of vegan Italian sausage crumbles in the top spoon.

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!)

5 from 1 vote
Vegan Italian Sausage Crumbles
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins

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.

Course: Ingredient
Cuisine: American, Italian, Vegan, Vegetarian
Keyword: Italian Sausage, Textured Vegetable Protein, TVP, vegan
Servings: 8 servings
Calories per Serving: 57 kcal
wet ingredients
  • 1 cup water
  • 1/2 teaspoon liquid smoke
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon maple syrup
dry ingredients
  • 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
  1. Preheat your oven to 450°F/230°C. Line a baking sheet with parchment paper and set aside.

  2. 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.

  3. 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.

  4. 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. 

Recipe Notes



  1. Reply


    October 14, 2018

    Growing up in an Italian household I remember the sausage bread. I haven’t made it for myself in forever but I think it sounds wonderful. Bob’s is expensive where I live at almost 7.00 a bag for the same one. If you use it a-lot I found it on it is also NON-GMO.
    I hope this helps if you cannot find it or it’s expensive. Thanks for the recipe I am glad.I am not the only thinking sausage bread.

  2. Reply


    January 12, 2019

    Do you grind the fennel seeds or leave them whole. I am glad I found your site. I to grew up on the east coast and love Italian food and have been a vegan for the last 5 years and always look to perfect the same Italian foods. Thanks so much John

    • Reply


      January 16, 2019

      Hi John! Thanks for the comment. We leave the fennel seeds whole for this recipe.

  3. Reply

    Jen GJ

    January 24, 2019

    Couple questions, can I omit the nutritional yeast (don’t care for the taste), and how do you store it after it’s baked? I’m assuming it should be cooled and refrigerated. Excited to try this recipe for a weekend away with a bunch of meat-eaters! I want to show them not everything needs meat! 🙂

    • Reply


      February 2, 2019

      Yes, you can omit the nutritional yeast, for sure! Cool and refrigerate to store.

  4. Reply


    May 10, 2019

    Can this be frozen to use later?

  5. Reply


    June 14, 2019

    OMG this was so good! The best recipe for TVP I’ve tried so far. I haven’t made that many but they were all just so-so. (I especially disliked the one for vegan sausage that uses flour as a binder – it was mushy and pasty). Anyway, I did make a few minor adjustments to suit my personal taste – I reduced the sage, added a little marjoram and smoked paprika and a splash of angostura bitters. I love fennel and agree it’s best left whole for this recipe. (If you don’t have fennel or a reasonable substitute, make something else). I also cooked it for about 5 minutes in a skillet with a little olive oil to simulate the fat in sausage and keep it from drying out in the oven. I’ve been nibbling at it as it bakes and it for sure resembles sausage. Next time I think I’ll play with a way to make the crumbles larger, maybe by adding an egg or vegan egg to the mixture before browning it. I know I tinkered with the original recipe but I think I stayed close enough to it that I can recommend trying it. (But it IS annoying when people change recipes and then give NEGATIVE reviews!)

    • Reply


      June 20, 2019

      Appreciate your comment and glad you were able to make the recipe work for you! Cheers!

  6. Reply


    June 17, 2019

    Hi Paula, I know it’s late. I have frozen it with great results. If you are worried about it sticking together just separate it and pop it on a cookie sheet with some parchment on it. When its frozen just divide meal size portions. I am making it again today and also making a southwestern version to use. Hope this helps.