Captain Rico Live from the bay

Vegan Italian Sausage Crumbles with TVP

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Prep: 10 min Cook: 5 min Servings: 8

Ingredients

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  • Wet Ingredients
  • 1 cup water
  • ¼ cup low-sodium soy sauce or 2 1/2 tablespoons Bragg's liquid aminos
  • 1 Tbsp pure maple syrup
  • 2 tsp liquid smoke
  • ½ tsp blackstrap molasses (optional)
  • Dry Ingredients
  • 1 cup TVP (textured vegetable protein)
  • ¼ cup nutritional yeast
  • 1 Tbsp Italian seasoning
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground sage
  • 1 tsp ground fennel
  • ½ tsp black pepper
  • ⅛ tsp red pepper flakes (optional)
  • salt to taste if needed (optional)

Method

  1. Heat a nonstick skillet over medium heat.
  2. In a small saucepan, add all wet ingredients and bring to a boil.
  3. While waiting for the liquid to boil, combine the TVP and all other dry ingredients in a large bowl and mix well.
  4. Pour the boiling liquid into the dry TVP mixture and stir until completely mixed. Let sit about 5 minutes to absorb the water. Any remaining moisture will cook off in the frying pan.
  5. Transfer the TVP crumbles to the frying pan. Cook, stirring occasionally, until most moisture is gone, usually about 2–3 minutes. The mixture should be chewy like sausage, not crisp.
  6. Taste and adjust seasonings as needed.
  7. Serve right away or store in an airtight container for later use.