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    Easy Vegan Sausage Crumbles

    Jump to Recipe·Print Recipe

    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.

    vegan sausage crumbles in bowl

    These easy vegan sausage crumbles are so versatile and so close to the real thing it’s scary. And, you WILL NOT believe how simple they are to create.

    Something this good and easy ought to be illegal. FYI, it’s not illegal.

    I realize I already have an Italian crumbles recipe. But, I wanted to make another one that was more like a country sausage. And, yes, it’s amazing!

    The flavor, aroma, and even the texture are so realistic no one would ever know it’s vegan. And, not just vegan but healthy.

    Sprinkle these savory bits in your pancake batter for one amazing breakfast recipe. Or, toss them into this vegan queso for a truly memorable dip on game day.

    Ready? Salivating? Then, let’s do this!

    Table of Contents

    • What Is A Vegan Substitute For Sausage?
    • What Are Meatless Crumbles Made Of?
    • Ingredients
    • How To Make Vegan Sausage Crumbles
    • Serving Suggestions
    • Helpful Notes and Tips
    • Try These Other “Meaty” Plant-based Recipes
    • Easy Vegan Sausage Crumbles

    What Is A Vegan Substitute For Sausage?

    There are several different options when it comes to making a sausage substitute. The key is texture. The most common are TVP (textured vegetable protein), extra-firm tofu, and tempeh.

    They’re firm, meaty, and great for making crumbles that are excellent for tacos, pizza, and salad toppings.

    But, if you’re looking for an actual sausage patty and one that doesn’t use soy protein then try my Spicy Vegan Breakfast Sausage Patties. They’re made out of oats and chia seeds. I know it sounds weird but they’re actually pretty amazing.

    crumble ingredients

    What Are Meatless Crumbles Made Of?

    These meatless crumbles are made using TVP and a variety of spices. Sage and fennel seed are an absolute must for sausage. And, sometimes I’ll toss in a pinch or two of thyme if I’m feeling wild and crazy.

    I prefer using TVP because it’s so easy to work with and the texture is spot on when using it as a meat replacement.

    vegan crumbles in pot with spoon

    Ingredients

    You need a very simple set of wet and dry ingredients to make the most realistic and delicious vegan sausage crumbles.

    The right combination of herbs and spices creates the most amazing sausage flavor in this recipe.

    Wet Ingredients

    • Boiling Water: for rehydrating the textured vegetable protein.
    • Bragg’s Liquid Aminos: an all-purpose seasoning from soy protein. It adds the “salty” and savory flavor. I prefer the flavor of aminos over low-sodium soy sauce and it eliminates the need for any extra salt.
    • Pure Maple Syrup: a touch of sweetness that pairs perfectly with salty.
    • Liquid Smoke: I love the smokiness and aroma this adds to the vegan sausage crumbles.
    • Blackstrap Molasses: a hint of earthy depth but also helps in adding a darker color that resembles sausage once it’s cooked.

    Dry Ingredients

    • TVP: I perfer TVP for the meat replacement but you could also used crumbles tofu or tempeh as well.
    • Nutritional Yeast: adds a savory nuttiness.
    • Garlic Powder and Onion Powder: great for seasoning and brightnes the flavor of recipes that are lower in sodium.
    • Ground Sage: sage is the signature essence of sausage. DO NOT leave this out if want realistic flavor.
    • Ground Fennel: fennel seed is another necessary herb for sausage.
    • Black Pepper and Cayenne Pepper: changes the flavor of food, adding depth and some spice with a little kick.
    vegan sausage crumbles in nonstick skillet with spoon

    How To Make Vegan Sausage Crumbles

    Easy vegan sausage crumbles are simple and come together in less than 10 minutes including prep time.

    1. Whisk all of the wet ingredients together in a medium saucepan and bring to a boil.
    2. While waiting for the wet mixture to boil, add the dry ingredients to a small bowl and mix them together.
    3. 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.
    4. Preheat a nonstick skillet or frying pan over medium heat and cook the crumbles for about 5 minutes while occasionally stirring.
    vegan crumbles in bowl

    Serving Suggestions

    • Serve over whole-grain pasta with fat-free marinara sauce.
    • Add to this delicious hash brown casserole or vegan fritatta to make some amazing breakfast dishes.
    • Use as a topping on your favorite vegan pizza.
    • Stir these into this delicious vegan tofu ricotta and make some amazing vegan lasagna rolls or stuffed jumbo shells.
    • Spread some of my garlic herb vegan cheese on a piece of toasted whole-wheat beer bread then top with tomatoes and sausage crumbles. Pretty amazing.

    Helpful Notes and Tips

    • This is a basic sausage crumble recipe. But, you can add other herbs and spices that work incredibly well. Some of my favorites are paprika, basil, oregano, and parsley. It would essentially be like making my vegan Italian sausage crumbles.
    • Make this recipe gluten-free by using tamari in place of the liquid aminos.
    • If you don’t have a good nonstick skillet simply spread the crumbles on a baking sheet lined with parchment paper. And, bake in the oven at 350˚F for 10-15 minutes. But, it’s not necessary.
    vegan sausage crumbles

    Try These Other “Meaty” Plant-based Recipes

    • Vegan Lentil Meatloaf
    • Tofu Bacon
    • Chickpea Meatloaf
    • Crispy Blackened Tofu

    I hope you enjoy this Easy Vegan Sausage Crumbles recipe. Please leave a comment below with a star rating. And, be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!

    Print
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    Easy Vegan Sausage Crumbles

    ★★★★★ 4.9 from 11 reviews
    • Author: Shane Martin
    • Prep Time: 5 mins.
    • Cook Time: 10 mins.
    • Total Time: 15 minutes
    • Yield: 16 1x
    • Category: Vegan Breakfast Recipes
    • Cuisine: Vegan
    • Diet: Vegan
    Print Recipe

    Description

    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.


    Ingredients

    Units Scale

    Wet Ingredients

    • 1 cup water
    • ¼ cup Bragg’s Liquid Amino’s (sub with low-sodium soy sauce or tamari)
    • 1 tablespoon maple syrup
    • 1 teaspoon liquid smoke
    • ½ teaspoon blackstrap molasses

    Dry Ingredients

    • 1 cup textured vegetable protein (TVP)
    • ¼ cup nutritional yeast
    • 1 tablespoon garlic powder
    • 1 teaspoon ground sage
    • 1 teaspoon ground fennel
    • ½ teaspoon black pepper
    • ¼ teaspoon cayenne pepper

    Instructions

    1. Whisk all of the wet ingredients together in a medium saucepan and bring to a boil.
    2. While waiting for the wet mixture to boil, add the dry ingredients to a small bowl and mix them together.
    3. 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.
    4. Preheat a nonstick skillet over medium heat and cook the crumbles for about 5 minutes while occasionally stirring.

    Equipment

    TVP

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    Whisk

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    Spatulas

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    Bragg’s Liquid Aminos

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    Nonstick Skillet

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    Maple Syrup

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    Notes

    This is a basic sausage crumble recipe. But, you can add other herbs and spices that work incredibly well. Some of my favorites are paprika, basil, oregano, and parsley. It would essentially be like making my vegan Italian sausage crumbles.

    Make this recipe gluten-free by using tamari in place of the liquid aminos.

    If you don’t have a good nonstick skillet simply spread the crumbles on a baking sheet lined with parchment paper. And, bake in the oven at 350˚F for 10-15 minutes. But, it’s not necessary.

    Nutrition

    • Serving Size:
    • Calories: 31
    • Sugar: 1.7 g
    • Sodium: 244.5 mg
    • Fat: 0 g
    • Carbohydrates: 3.8 g
    • Fiber: 1.4 g
    • Protein: 4 g
    • Cholesterol: 0 mg

    Keywords: vegan sausage crumbles, meatless crumbles, vegan meat

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    « Vegan Chocolate Ganache (Just 2 Ingredients!)
    The Best Vegan Sausage Gravy and Biscuits »

    Reader Interactions

    Comments

    1. Gina

      January 02, 2023 at 4:59 pm

      This was amazing! My husband loved sausage biscuits & gravy in his former food life & I was happy to make it for him & he loved it. I was never a fan of it but I absolutely loved this recipe & 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!

      ★★★★★

      Reply
      • Shane Martin

        January 03, 2023 at 12:12 pm

        That’s so awesome! Thank you!!!

        Reply
    2. Frank

      December 14, 2022 at 3:20 pm

      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!

      ★★★★★

      Reply
      • Shane Martin

        December 14, 2022 at 4:33 pm

        Awesome, Frank and thank you for the kind words.

        Reply
    3. Danielle Goodrich

      July 16, 2022 at 3:53 pm

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

      ★★★★★

      Reply
    4. Roseann Crile

      June 27, 2022 at 8:27 pm

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

      ★★★★★

      Reply
    5. Charlene Streeter

      May 23, 2022 at 8:37 pm

      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.

      ★★★★

      Reply
      • Shane Martin

        May 24, 2022 at 1:29 am

        Thanks, Charlene! Always make it fit your taste. You can scale back on the maple syrup if you wish. Blessings.

        Reply
    6. Sharon B

      May 13, 2022 at 5:55 pm

      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!

      ★★★★★

      Reply
      • Shane Martin

        May 15, 2022 at 11:30 pm

        Awesome!!!

        Reply
    7. Dee

      March 19, 2022 at 5:06 pm

      Hi, can this recipe be frozen and then reheated?

      ★★★★★

      Reply
      • Shane Martin

        March 19, 2022 at 7:11 pm

        Hi, Dee!

        These do not freeze well. But, you can keep them in airtight container in the fridge or at room temp. for up to a week. The batch doesn’t make a ton so you should have no problem using them up.

        Hope this helps.

        peace,
        shane

        Reply
    8. BERNADETTE DEGRANGE

      February 17, 2022 at 11:17 am

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

      ★★★★★

      Reply
    9. Steven Gaulke

      January 11, 2022 at 8:28 pm

      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.

      ★★★★★

      Reply
      • Shane Martin

        January 11, 2022 at 11:03 pm

        That sounds like a plan! Thanks so much, Steve.

        Blessings,
        shane

        Reply
    10. Jenna

      January 03, 2022 at 9:31 pm

      Hey Shane – Thanks for the recipe, looking forward to trying it.

      I’m new to TVP. Could you make ‘sausage crumble’ and add it to a slow cooker recipe such as a spaghetti sauce? Or will the TVP react poorly to sitting in extra moisture?

      Reply
      • Shane Martin

        January 18, 2022 at 4:18 pm

        I would add the sausage crumbles after the spaghetti has cooked in the slow cooker. But, should hold up well.

        Reply
    11. Shellie

      December 31, 2021 at 4:02 pm

      Happy New Year, Shane.

      Looking forward to trying these. Can I substitute soy curl crumbs for the TVP?

      Reply
      • Shane Martin

        January 18, 2022 at 4:20 pm

        Absolutely!

        Reply
    12. Shane Martin

      December 30, 2021 at 10:18 pm

      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.

      ★★★★★

      Reply
    13. Joyce A Stevens

      December 30, 2021 at 2:14 pm

      I am not understanding this recipe. So you are using TVP to make tvp? Isn’t TVP full of other ingredients like Morningstar Farms foods, etc.

      Reply
      • Shane Martin

        December 30, 2021 at 10:18 pm

        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.

        ★★★★★

        Reply

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