Vegan Italian Sausage Crumbles

in
Authorfillyourface.comCategory
Yields1 Serving
 1 cup Textured Vegetable Protein
 1 cup Boiling Water
 1 tbsp Fennel Seed
 1 tsp Dried Basil
 1 tsp Dried Marjoram or Oregano
 1 tsp Dried Sage
 3 Garlic cloves (minced)
 2 tbsp Soy Sauce
 1 tbsp Extra Virgin Olive Oil
 2 tsp Lemon Juice or Vinegar

Add TVP to a Large Bowl

Pour 1 Cup of Boiling Water over TVP. Cover for for 3 or more minutes.

In a small bowl combine: Soy Sauce, Fennel Seed, Basil, Marjoram, Sage, Red Pepper Flakes

Add Olive Oil and Garlic to pan. Heat pan on low, to flavor the Oil. Do not brown the garlic.

When garlic will begins to change color: Add Soy Sauce and Herb mixture. Stir for 1 minute.

Add TVP to the pan and turn up heat to Medium-High. Stir occasionally for about 3 minutes.

Remove TVP from pan and add to a Large bowl.

Stir Lemon juice into the TVP. Stir until mixed.

Ingredients

 1 cup Textured Vegetable Protein
 1 cup Boiling Water
 1 tbsp Fennel Seed
 1 tsp Dried Basil
 1 tsp Dried Marjoram or Oregano
 1 tsp Dried Sage
 3 Garlic cloves (minced)
 2 tbsp Soy Sauce
 1 tbsp Extra Virgin Olive Oil
 2 tsp Lemon Juice or Vinegar

Directions

1

Add TVP to a Large Bowl

2

Pour 1 Cup of Boiling Water over TVP. Cover for for 3 or more minutes.

3

In a small bowl combine: Soy Sauce, Fennel Seed, Basil, Marjoram, Sage, Red Pepper Flakes

4

Add Olive Oil and Garlic to pan. Heat pan on low, to flavor the Oil. Do not brown the garlic.

5

When garlic will begins to change color: Add Soy Sauce and Herb mixture. Stir for 1 minute.

6

Add TVP to the pan and turn up heat to Medium-High. Stir occasionally for about 3 minutes.

7

Remove TVP from pan and add to a Large bowl.

8

Stir Lemon juice into the TVP. Stir until mixed.

Notes

Vegan Italian Sausage Crumbles
IngredientsDirections