vegan sausage crumbles

A quick easy way to make your own vegan sausage crumbles for pizza.

Vegan Sausage Crumbles - For Pizza, Pasta, and Lasagna

water

tbsp Braggs Liquid Aminos

tbsp canola (or mild tasting oil-

½ tsp oregano flakes

fennel seeds

tsp salt

cayenne

TVP ((textured vegetable protein))

pizza crust (use a premade

pizza sauce

vegan cheese

Boil the water.

In a bowl add Braggs, oil, oregano, fennel seeds, cayenne, salt, and boiling water. Stir well.

Add TVP, stir, and then let it sit for about 2 minutes before stirring it 1 more time.

For the vegan sausage:

Preheat oven to 425°F (220°C).

Place the pizza crust on a cookie sheet or pizza stone.

Spread vegan pizza sauce evenly over the dough.

Top with your favorite vegan cheese.

Sprinkle with the sausage toppings.

Bake at 425°F (220°C) until the pizza is cooked. Usually about 12-15 minutes.

Turn the oven to broil for the last 2 minutes of baking to melt the cheese and crisp up the sausage.

Assemble the pizza:

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

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.

Switch up breakfast with a heaping side of tofu sausage crumbles. Made with a blend of spices, incuding smoked paprika to bring a some traditional flavors to the mix.

Pan-Fried Tofu Sausage Crumbles

super firm tofu

neutral oil (canola, vegetable)

soy sauce

nutritional yeast

smoked paprika

fennel seeds (crushed)

Red chili flakes (to taste

chili powder

Drain extra water from the super-firm tofu block and pat-dry with a clean towel or paper towel. If you&#039;re using firm tofu instead, press first.

Crumble tofu with your hands to sausage crumble-like pieces. Next, set a skillet or non-stick pan over high heat. 

Add two tablespoons of oil. Once the oil is hot, stir in tofu. Cook tofu and occasionally stir for about 10 minutes, or until there are golden bits. 

While the tofu is cooking grab a mixing bowl and whisk together soy sauce, water, nutritional yeast, smoked paprika, crushed fennel seeds, Italian seasoning, red chili flakes, garlic powder, and chili powder.  

Pour the sauce over the tofu and cook for another five minutes. Turn off heat and serve. 

Easy vegan sausage crumbles are so easy to make, incredibly realistic in taste and texture, and much healthier than store-bought vegan “meat”. This recipe is also completely oil-free.

Easy Vegan Sausage Crumbles

Bragg’s Liquid Amino’s (sub with low-sodium soy sauce

blackstrap molasses

textured vegetable protein (TVP)

cayenne pepper

Whisk all of the wet ingredients together in a medium saucepan and bring to a boil.

While waiting for the wet mixture to boil, add the dry ingredients to a small bowl and mix them together.

Once the liquid begins to boil lower the heat and add the dry ingredients and stir until all of the ingredients are completely incorporated. Turn off the heat and let the TVP sit for 5-10 minutes until all of the moisture is absorbed.

Preheat a nonstick skillet over medium heat and cook the crumbles for about 5 minutes while occasionally stirring.

Hi, Joyce. The TVP is used to make the sausage crumbles. TVP itself is bland and just dehydrated soy flour. Companies like Morningstar Farms, etc. add everything else.

Hi Shane - I made this tonight and it is very tasty! My non vegan wife could not stop eating it. I'm thinking taco meat for tomorrow night!
Keep the good recipes coming,

Steve G.

So good!  Will definitely be making this again!  Thank you!

Hi, can this recipe be frozen and then reheated?

Great recipe! I made the sausage to top pizza and loved the result. Just the right amount of spice for my somwhat wimpy palate. Thanks!

I have tried several of your recipes and they are great!    That being said,  this recipe was too sweet for me.  So I added to a large frying pan pan of pinto beans with some Ortega chills and some chili powder, cumin, garlic salt and oregano and it turned into some of the best chili beans I’ve ever had or made.  I will make this again.  Thank you.

I can’t begin to tell you how much I love this stuff. It is absolutely delicious.

One of my favorites!! So easy to make and it can be added to so many different things. Love your recipes Shane!

Shane after reading your Italian sausage crumbles recipe I was pleased to see this one. Both this recipe and the Italian one are what I have been looking for. Whether for pizza, spaghetti, lasagna, dips, or gravy, I know these two recipes are going to be great. 

Thanks so much Shane!

This was amazing! My husband loved sausage biscuits &amp; gravy in his former food life &amp; I was happy to make it for him &amp; he loved it. I was never a fan of it but I absolutely loved this recipe &amp; had to stop myself from nibbling on it while it was cooking. Loved it so much I'm making another batch to bring to work for my breakfast instead of oatmeal. 
I am so happy I found your site, you make it easy for those of us who are not kitchen wizards. 
Thanks for the sweet potato reubens, corn muffins and all of your positivity. 
Happy New Year!

These were really good and so so easy to make. I cheated a bit and just nuked the wet items and added dry once done. :)
The flavors are great and very close to some commercial ones, such as the hard to find and high fat Beyond Meat Breakfast Sausage Patties. 
These will be part of the brunch feasts for sure.
Thanks for sharing.

So yummy!  I used tofu for the TVP and it turned  out great.  Many thanks and many blessings!

THIS IS SOOOOOOO GOOD! Ohmygoodness, Shane! What a WINNER! 

You really NAILED the ingredients and the flavors. It really does check alllll the boxes for "sausage", and I will be making it again and again! 

Thank you!

Where's the Sixth Star!  Where is the Blue Ribbon!  This vegan sausage crumbles recipe is a rare, for me, occurrence of a faux-carnivore food that actually delivers as much, if not more, than it promises.   I have not had sausage in decades and I haven't missed it after going plant-based but, in a blind comparison taste test, I might very well ID this by mistake as better than my memory of the real thing...just...just...WoW!   If you go public, I'm buying shares.

So easy and just delicious in the gravy for biscuits and gravy! Thank you for using TVP and all of your amazing recipes.

Wow so good!!! I pulsed the dry ingredients in the food processor to chop the oats a bit then added the wet, pulsed a few times and let it sit, so prefect! The flavor is amazing, texture very pleasing, so easy to make the patties and cooks fast with no sticking at all! I tried making vegan sausage once when we first went WFPB last year and they were not appetizing so I was buying Morning Star. (Lower in fat than most) Hubby said he likes them better than the store bought! Yay!

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