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Vegan Italian Sausage Crumbles with TVP

  • Author: Shane Martin
  • Prep Time: 10 mins.
  • Cook Time: 5 mins.
  • Total Time: 15 minutes
  • Yield: 8 servings 1x
  • Category: Vegan Side Dish Recipes
  • Method: Boil
  • Cuisine: Vegan
  • Diet: Vegan


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.


Units Scale

Wet Ingredients

Dry Ingredients

  • 1 cup TVP (textured vegetable protein)
  • 1/4 cup nutritional yeast
  • 1 tablespoon Italian seasoning
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground sage
  • 1 teaspoon ground fennel
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon red pepper flakes (optional)
  • salt to taste if needed


  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.


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.

To make these completely gluten-free use low-sodium tamari sauce.

Store any leftovers in an airtight container for up to a week.


  • Serving Size: 1/4 cup
  • Calories: 62
  • Sugar: 2.5 g
  • Sodium: 220.8 mg
  • Fat: 0.1 g
  • Carbohydrates: 7.1 g
  • Fiber: 3 g
  • Protein: 7.8 g
  • Cholesterol: 0 mg

Keywords: tvp, textured vegetable protein, veggie sausage crumbles, vegan italian sausage crumbles, vegan sausage crumbles