TVP Italian Sausage Crumble

Vegan Italian Sausage Crumbles

in Ingredient, Italian, Topping, Vegan

Italian Sausage is commonly used throughout Italian dishes.   The fragrant flavors are wonderful in Spaghetti, Lasagna and Bolognese.   These crumbles can be made in just a few minutes.   You can save some time by preparing it the night before cooking.  

I use Textured Vegetable Protein (TVP) in this recipe.   TVP is a great substitute for ground meat.   It’s made of soy and is high in protein.   TVP has a neutral flavor, making it a very versatile ingredient.

You can also flavor frozen meat crumbles with this recipe.   Just follow the direction below, skipping steps 4, 5 and 6.


Vegan Italian Sausage Crumbles

  • Servings: 4
  • Difficulty: easy
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ingredients

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

Directions

  1. Add the TVP to a large bowl.
  2. Pour 1 Cup of Boiling Water over the TVP and immediately cover the bowl.
  3. Cover for for 5 or more minutes.
  4. Crush the Fennel Seed using a Mortar and Pestle.
  5. In a small bowl combine: Fennel Seed, Basil, Marjoram, Sage, Red Pepper Flakes.
  6. Stir to combine the ingredients.
  7. Add Olive Oil and Garlic to pan. Heat pan on low, to flavor the Oil. Do not brown the garlic.
  8. Stir occasionally for about 3 minutes.
  9. Add the Soy Sauce to the garlic and oil.
  10. Add the dry spices to the garlic and oil.
  11. Stir for about 1 minute.
  12. Add TVP to the pan and turn up heat to Medium-High. Stir occasionally for 3 – 5 minutes.
  13. Remove TVP from pan and add to a Large bowl.
  14. Stir Lemon juice into the TVP. Stir until mixed.