Ingredients
Units
Scale
Wet Ingredients
- 1 cup water
- 1/4 cup Bragg’s Liquid Amino’s (sub with low-sodium soy sauce or tamari)
- 1 tablespoon maple syrup
- 1 teaspoon liquid smoke
- 1/2 teaspoon blackstrap molasses
Dry Ingredients
- 1 cup textured vegetable protein (TVP)
- 1/4 cup nutritional yeast
- 1 tablespoon garlic powder
- 1 teaspoon ground sage
- 1 teaspoon ground fennel
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Instructions
- 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.
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.
- Prep Time: 5 mins.
- Cook Time: 10 mins.
- Category: Vegan Breakfast Recipes
- Cuisine: Vegan
- Diet: Vegan
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