Basic TVP (Textured Veg Protein) Sausage

Basic TVP (Textured Veg Protein) Sausage Crumbles 1cup textured vegetable protein

Ingredients

  • 1 cup TVP granules
  • 1 cup hot water or broth
  • 2 tbsp soy sauce or tamari (umami)
  • 1 tbsp maple syrup (breakfast sweetness)
  • 1 tsp liquid smoke (optional, for smoke flavor)

Seasoning:

1 tbsp nutritional yeast

1 tsp ground sage

1 tsp fennel seeds

1 tsp garlic powder

1 tsp onion powder

1/2 tsp black pepper

 Optional:

1/4 tsp cayenne

1⁄2teaspoon cumin

1teaspoon poultry or 1 teaspoon Italian seasoning

1⁄2teaspoon red pepper flakes (or more to taste)

1teaspoon paprika

1⁄2teaspoons salt

Instructions

  1. Rehydrate:In a large bowl, mix TVP with all seasonings and nutritional yeast. Pour in the hot water, soy sauce, maple syrup, and liquid smoke. Stir well.
  2. Rest:Cover and let it sit for 5–10 minutes until the water is absorbed.
  3. Cook:Heat a non-stick skillet over medium heat (add a little olive oil if desired). Sauté the hydrated mixture for 3–5 minutes until browned and slightly crispy.

Bob’s Red Mill +3

Tips for Success

  • For Patties: Add 1/2 cup quick oats and 2 tablespoons of ground flaxseed or flour to the mixture to help it stick together. Shape into patties and pan-fry or bake at 400°F for 15–20 minutes.
  • Flavor Boosters: For extra flavor, use veggie bouillon instead of water, and ensure fennel seeds are used for the classic sausage taste.
  • Storage: Store crumbles in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.