Vegan Italian Sausage Crumbles with TVP

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.

If you’ve been craving the taste of Italian sausage in your favorite savory meals then you are going to love these crumbles.

These vegan Italian sausage crumbles are the perfect addition to plant-based recipes like chili, pasta sauce, pizza, gravy, and more. They’re fat-free, high in protein, and gluten-free. And, you won’t believe how simple this recipe is to make.

Textured Vegetable Protein is combined with a mix of herbs and spices like ground fennel seeds, sage, and thyme. Then simply rehydrated and briefly fried in a nonstick skillet.

It’s hard enough going vegan. But, making the decision to adopt a whole-foods plant-based diet can feel a bit daunting. That’s why I think it’s important to have what I like to call “sane foods” to help the transition.

And, these vegan Italian sausage crumbles are one of the sanest foods you can incorporate into your life. But, be prepared for controversy because you have some who say TVP is healthy and some who like it’s the antichrist.

Me, personally? I love them but I ain’t going to war. Because on more than one occasion in my 10 years of being vegan, they’ve brought me great comfort and kept me from falling off the proverbial veggie wagon.

Whether it was making veggie sausage crumbles to use as a killer vegan pizza topping, delicious vegan bacon bits, or a ground meat substitute for a hearty bolognese sauce, I believe it’s one of the healthier and best vegan meat alternatives you could use.

If you’re still on the fence about TVP check out this Q & A video from one of my plant-based heroes, Dr. Michael Klaper.

What Is Textured Vegetable Protein (TVP)

Despite the name, TVP is usually made from soybeans rather than vegetables. It’s produced during the process of making soybean oil.

Once the oil is removed from the soybeans a paste that is high in protein and fat-free is left behind. This paste is pushed through a hot nozzle, forms tiny little pieces, and is then dehydrated.

I know, I know. Dehydrated soy paste doesn’t sound all that appetizing. But, trust me, rehydrated TVP is super versatile and you can do some pretty amazing things with it.

If you are looking for a plant-based alternative to meat without all the fat and cholesterol textured vegetable protein is a great substitute.

TVP is a great source of protein, dietary fiber, iron, magnesium, and phosphorus.

It’s also loaded with TVP is loaded with copper, which is a mineral that plays a vital role in iron metabolism and brain health. It’s also super cheap so there’s that.

Ingredients You’ll Need

TVP is very inexpensive and you can usually find it in your local grocery store. If not, there are several links throughout this post that will allow you to purchase it.

• TVP: Textured vegetable protein.
• Dry Seasonings: Italian seasoning, garlic powder, onion powder, ground sage, ground fennel, black pepper, and red pepper flakes.
• Nutritional Yeast: I like the nutty depth this adds to the recipe not to mention the B vitamins.
• Soy Sauce: Be sure and use a low-sodium soy sauce. Bragg’s Liquid Aminos is also a great option.
• Maple Syrup: I like just a hint of sweetness to offset the spice. But, if you prefer things more savory you can leave it out.
• Liquid Smoke: Obvious. It dds a rich smoky depth of flavor.
• Blackstrap Molasses: This is primarily for color but I feel it also adds an earthy essence as well.

How To Make Vegan Italian Sausage Crumbles

Vegan sausage crumbles are such a quick and easy recipe. It’s low-fat, a healthy plant protein, and perfect for adding to spaghetti sauce, vegan breakfast burritos, or making a delicious vegan sausage pizza. It’s easy as adding a handful of spices to some hot water…almost.

Ready? Let’s do it!

1. Start by heating a non-stick skillet over medium heat.
2. In a small saucepan add all of the wet ingredients and bring to a boil.
3. 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.
4. 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.
5. 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 “chewy” like sausage and not crisp.
6. Taste and adjust any seasonings as needed.
7. Serve right away or store in an airtight container for later use.

That’s it! Delicious meatless Italian sausage crumbles even your non-vegan friends and family will love.

Tips and Suggestions

• If you prefer a crunchier texture you can bake the crumbles after cooking on the stovetop. Preheat your oven to 425˚F, line a baking sheet with parchment paper, spread the crumbles out evenly, and bake for 15-20 minutes until crunchy.
• Use low-sodium tamari sauce to make this recipe gluten free.
• Store any leftovers in an airtight container for up to a week.

Why You Will Love TVP Sausage Crumbles

• Fat-free and low in calories
• A good source of protein
• Full of Italian herbs and fragrant flavors
• Super easy to make
• The perfect addition to your favorite vegan Italian dishes
• ABSOLUTELY DELICIOUS!

More Vegan Recipes You Will Enjoy

• Spicy Vegan Breakfast Sausage Patties
• Vegan Apple Crumble
• Easy Vegan Bacon Bits
• Best Healthy Substitutes For Cream Cheese (Vegan)
• Best Vegan BBQ Sandwich

I hope you enjoy these vegan Italian sausage crumbles. 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!

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