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Perfectly spicy, fragrant, and flavorful this vegan breakfast veggie sausage crumble will have you wanting breakfast all day long! Use it in a plant-based sausage gravy, a grilled breakfast burrito or even soup. This vegan sausage crumble will have you skipping the store-bought more often.
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I wanted some good 'ol sausage gravy and biscuits one day, but remembered I didn't have anymore veggie sausage. But, I remembered I had a container of TVP and plenty of seasonings, I could totally make my own crumble!
This vegan sausage is also used in my cheesy zucchini sausage bake! Be sure to check the bottom of the post to see the many other ways you can use this recipe!
🥘Ingredients
Ingredients pictured: Textured vegetable protein, garlic powder, ground dried sage, vegetable bouillon paste, red pepper flakes, chili powder, cumin, sugar, salt and pepper.
TVP is pretty important to this recipe, however, if you have soy curls or something similar, you can ground it up into something smaller and use for this.
You're welcome to leave out the sugar.
You can use any type of bouillon you'd like. I use a paste type. If you have none on hand, you can also use veggie stock in place of water and add just a little more salt if desired.
Water is not pictured.
Please see recipe card below for exact measurements.
🔪Instructions
Step one - Place TVP crumbles into a bowl (You'll notice I am using 100g but it does not have to be perfect)
Step four - Add 150g of water to the TVP. Temp does not matter, however, it will be easier to do the next step with warmer water.
Step three - Add the veggie bouillon.
Step four - Mix the bouillon into the TVP.
Step five - Add in all dry seasonings.
Step six - Mix in all dry spices.
Step seven - Add the mixture to a frying pan with a little bit of oil. To skip the oil, make sure your pan is non-stick.
Step eight - Cook until it browns up nicely.
👩🏻🍳Cook's Tip
I like to add a little bit of potato starch (1 Tablespoon) to make the TVP sausage a little stickier like how ground meat would normally act when cooked.
📖Substitutions
This recipe is naturally gluten-free, dairy-free, egg-free and meatless, but there are ways to change it up if you need or want!
- Soy Free - You can buy a frozen soy free, vegan mince in the store and still make this recipe!
- Make it spicier - Use more red pepper flakes or cayenne pepper if you like a more spicy sausage.
🧾What can I use this recipe in?
This plant sausage is super versatile and can be used in so many different ways!
- Use it for the mince in my stuffed pepper lasagna.
- Or the ground "meat" in this stuffed pepper soup.
- Use for a topping on pizza bagels.
- Add some spicy flare to this mushroom and wild rice soup.
🍱Storage
Refrigerator - Place in an airtight container and store for up to 5 days. You could technically go longer, but it starts to lose all flavor by that point.
Freezer - This mince freezes perfectly! Store in an airtight container or bag for up to 3 months.
Reheat - Heat up in a microwave or thaw naturally in the fridge the day before you wish to use it.
❓Frequently Asked Questions
Vegan sausage can be made from several types of proteins such as soy, wheat gluten, pea protein, chickpea flour, tofu, etc. Of course every thing will have a different texture and flavor, but there are many ways to achieve a decent vegan crumble since the seasonings are what really make up for the flavors.
Check out some other recipes on the site!
If you've tried this recipe and enjoyed it, I would love it if you could rate it 5⭐⭐⭐⭐⭐ and leave a comment! It's a great, and free way to support me!
📖 Recipe
Vegan Breakfast Sausage Crumbles
Equipment
- 1 glass bowl
- 1 frying pan
- 1 scale optional
Ingredients
- 300 grams TVP Approximately 1.5 cups
- 150 grams water Approximately 1.75 cups *see notes*
- 1 teaspoon sugar optional
- 1 Tablespoon cumin
- 1 Tablespoon chili powder
- ½ Tablespoon garlic powder
- 2 Tablespoons sage
- pinch of red pepper flakes or more if you want spicy
- 1 Tablespoon veggie bouillon see notes
- 2 teaspoons oil optional, see notes.
Instructions
- Place dry TVP into a bowl and add the water. Mix until TVP is softened.300 grams TVP, 150 grams water
- Add in the veggie bouillon and mix.1 Tablespoon veggie bouillon
- Next, add in the rest of the seasonings and mix well.1 teaspoon sugar, 1 Tablespoon cumin, 1 Tablespoon chili powder, ½ Tablespoon garlic powder, 2 Tablespoons sage, pinch of red pepper flakes
- Add some oil to a pan and cook on medium-high heat. You want to get a slight crisp to the crumbles.2 teaspoons oil
- I like to add a Tablespoon of potato starch to make it act a little more like actual sausage where it's kinda sticky with uneven bits. This is totally optional.
- Once heated well through, turn off the heat and serve however you will be serving! *See post for ideas!*
Notes
- It is okay to add a little too much water, just be sure to leave it sit a little longer to absorb.
- Sugar is optional if you don't like a sweeter tasting sausage.
- If you do not have veggie bouillon on hand, you can omit it and use veggie stock in place of plain water.
- For a soy-free option, you may need to purchase a frozen mince like beyond meat, or experiment with wheat gluten. (do not do this if you are gluten intolerant).
- oil-free - in order to keep this free of oil, you will need to make sure the pan you use is truly non-stick. And if it does stick, add a little bit of water at a time to get it to release from the bottom of the pan.
- Storage - Place in an airtight container in the refrigerator for up to 5 days. Any longer and the flavor will be gone, even if it does last. You can also freeze these crumbles in a freezer safe container up to 3 months. Just reheat in a microwave or let thaw naturally in the fridge.
Nutrition
This post and recipe were first posted in September 2021 and has been updated in July 2023.
What's up! My name is Bree, and I run this kitchen! I love sharing my recipes with you and I hope you enjoy them. You can follow me on Facebook, Pinterest, or Tumblr. Get to know more about me and this site if you'd like. Thanks, bud!
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