textured vegetable protein

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.

Vegan Italian Sausage Crumbles with TVP

water

soy sauce Bragg’s liquid aminos

maple syrup

liquid smoke

molasses

TVP (textured vegetable protein)

yeast

Italian seasoning

garlic powder

onion powder

sage

fennel

black pepper

red pepper flakes (optional)

salt to taste if needed

Start by heating a non-stick skillet over medium heat.

In a small saucepan add all of the wet ingredients and bring to a boil.

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.

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.

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 &#8220;chewy&#8221; like sausage and not crisp.

Taste and adjust any seasonings as needed.

Serve right away or store in an airtight container for later use.

Vegan Italian Sausage Crumbles with TVP are the perfect addition to favorite savory plant-based recipes like chili, pasta sauce, pizza, and more. Super easy to make, a good source of protein, fat-free, and a great meat replacement for plant-based recipes.

After having made your vegan bacon bits I knew I had to give this a try.  I made it tonight and you've done it again.  So easy and delicious!  It made a huge difference to our wfpb spaghetti with marinara sauce tonight.  Thanks for sharing your great recipes with everyone!

I haven’t made this yet but I will.  I made your spicy breakfast sausage and it is amazing so I’m sure this will be too.   Love your recipe’s.  Thank you for sharing.

Very tasty. Served it with wfpb marinara and pasta for dinner. Hubby said "make this again!"
First time ever using TVP, which I previously found intimidating (don't know why -- LOL). Even though I left out the salt, it was a bit salty for my taste, so I will use less tamari next time. And there WILL be a next time. Now, I need to try the breakfast sausage crumbles.

Delicious, fast, easy, cheap, and vegan! Everything about these easy TVP tacos speaks to my soul. Just 15 minutes to whip up this amazingly delicious and meaty taco filling. Top with your favorite taco toppings for a super easy dinner or lunch. YUM! Adapted from my Tofu Taco Crumbles recipe.

Easy TVP Tacos (vegan!)

light oil ((such as canola or vegetable))

onion

garlic (minced

vegetable broth broth

dry TVP granules ((textured vegetable protein))

chili powder

smoked paprika

cumin

cayenne (optional

salt ((or

tortillas

Cumin

Smoked Paprika

It has a rich onion taste and is fit for food dishes like French onion soup. Yellow onions are typically available throughout the year. This onion is higher in sulphur than the white onion, which gives it a stronger, more complex flavour. A dozen varieties of yellow onion are grown, following the time of year....

yellow onion

Heat the oil in a large skillet or non-stick frying pan. When hot add the onion and garlic and sauté until the onion turns translucent and just begins to brown, about 5 minutes.

Mix in the vegetable broth, TVP, chili powder, smoked paprika, cumin, cayenne, and salt. Bring to a simmer and cook for about 5 minutes until the vegetable broth has absorbed and the TVP is tender and chewy. If it gets a bit dry just add a splash more vegetable broth. Or if it is too wet continue to simmer a little longer until the vegetable broth is absorbed.

Spoon into tortilla shells, and decorate with your favorite toppings. Enjoy!

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.

Vegan Italian Sausage Crumbles

soy sauce (or tamari)

textured vegetable protein ((TVP))

fennel seeds

thyme

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.&nbsp;

Top 3 textured vegetable protein recipes from across the web

The most viewed textured vegetable protein recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Italian Sausage Crumbles with...

Easy TVP Tacos (vegan!)

Vegan Italian Sausage Crumbles

Top 3 textured vegetable protein recipes from across the web

The most viewed textured vegetable protein recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Italian Sausage Crumbles with...

Easy TVP Tacos (vegan!)

Vegan Italian Sausage Crumbles

The most viewed textured vegetable protein recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine