This article may contain affiliate links. please check out my policy!
Perfectly spicy, fragrant, and flavorful TVP sausage using familiar spices. This will be your go-to replacement in your favorite sausage-based dishes!
Textured vegetable protein - commonly known as TVP - is a magical ingredient, truly. The ways that I have transformed this amazing ingredient is wild.
This vegan sausage is 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!
Texture Veggie Protein is almost the same as soy curls. They're both a dehydrated product that have zero of their own flavor and will take on any flavor you throw at it. So while this recipe uses TVP, you can use Soy curls as well.
Seasonings are pretty standard sausage type seasonings, feel free to add some onion powder if you want.
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.
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.
Step eight - Heat evenly and finish!
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.
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.
Refrigerator - Place in an airtight container and store for up to 7 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 in a saute pan. You may want to add just a small amount of water to get a little moisture. If pulling from frozen, just thaw naturally in the fridge then heat, or thaw in a bowl of cold water if needing it quicker.
❓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!
Plant-Based Sausage Crumbles
- 1 glass bowl
- 1 frying pan
- 1 scale optional
- 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
- 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
- Pour into a non-stick pan (otherwise use a little bit of oil) and cook on medium-high heat. You want to get a slight crisp to the crumbles.
- 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!*
- 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).
Need an idea of what to share in a comment? Share any substitutions you made that worked well so that anyone else reading can gain some knowledge in case they run into issues. Comment just to say you've tried it and if you liked it, or If you did not enjoy, or had an issue. Other readers can benefit from you! You can also leave a comment just to tell me you plan on trying it, I don't mind! Be sure to also leave a rating with your comment. Every little bit helps me bring you more delicious vegan recipes! Any rude, non-constructive comments will not be accepted. Thank you.
Leave a Reply