T. V. P. Sausage Crumbles (Vegetarian/Vegan/Gluten-Free)
photo by magpie diner
- Ready In:
- 10mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1⁄2 cup boiling water
- 1⁄2 teaspoon liquid smoke (optional)
- 3 tablespoons Braggs liquid aminos (gluten-free if needed for gf diet) or 3 tablespoons soy sauce (gluten-free if needed for gf diet)
- 1 teaspoon maple syrup
- 1⁄4 teaspoon blackstrap molasses
- 1⁄2 cup textured vegetable protein (gluten-free if needed for diet)
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1⁄2 teaspoon crushed sage
- 1⁄2 teaspoon ground fennel
- 1⁄4 teaspoon black pepper
- 1⁄8 teaspoon cayenne
- oil (for frying)
directions
- Stir boiling water with liquid smoke (if using), soy sauce, maple syrup, and molasses.
- Meanwhile, mix TVP with dry seasonings; stir to incorporate. Combine wet and dry mixtures. Then allow the TVP to absorb the moisture for about 5 minutes while you heat the oil.
- Fry mixture in oil in an uncovered frying pan on medium heat, about 5 minutes (or until browned), stirring occasionally.
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Reviews
-
I love this recipe! I have been vegan for over 10 years and have probably tried every store bought vegan sausage available. I even bought a few vegetarian ones. (Sshhh, don't tell.) I couldn't find one that I liked. I have used it in sausage gravy so far, but will definitely find other uses for this fantastic recipe.
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Love, love this. Turned out great. Mix and match whatever seasonings you have for italian sausage, breakfast sausage, greek, indian curry, etc. I reduced the braggs to 1 tablespoon and it was still plenty salty for me, could probably even use less. My meat-loving husband even loved this, so will be using this recipe often. This recipe is actually closer to 2 servings though, nowhere near the listed 8 servings. But still delicous.
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This was fantastic! I can't tell you how excited I am abut this recipe. I have been a vegetarian for 13 years and the only meat I miss is sausage. All the products on the market just don't cut it for me. This can be put on pizza, in a lasagna, the uses are endless. I plan on making a double batch next time and freezing it. One note, I used soy sauce and 3T was too much for my taste. I will cut back on that. Thanks so very much for sharing your recipe.
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RECIPE SUBMITTED BY
http://www.recipezaar.com/members/home/451456/Paula+Grad+18.JPG
I'm a grad student and also teach at two different schools, so I need some fast/easy recipes. I try to eat vegan, and most of my creations are also gluten-free because my husband is Diabetic/Celiac. I don't post any recipes I have not personally tried and liked.