TVP Sausage Crumbles

by Sarah on May 31, 2013 · 12 comments

A couple of weeks ago, I showed y’all how to turn T.V.P. (textured vegetable protein) into Mexican chorizo-spiced crumbles. That T.V.P. Chorizo was super spicy delicious, and a huge hit at my Health Starts Here Meatless Mexican Monday cooking class at Whole Foods. But it wasn’t the first attempt at making ‘sausage’ out of T.V.P.

I blame this breakfast, which I ate following my first (and only) 10K race in Richmond in April.

two eggs over easy, buttermilk biscuits, veggie sausage, potato pancake

The vegetarian sausage was more than likely a Morningstar patty*–or the Aramark, mass-produced version thereof–but for some reason it tasted better than I have ever remembered sausage (real OR fake) tasting.

*Remind me to have a discussion about this word another day. The way that some people feel about moist, I feel about the word patty.

Crumbling up the leftovers onto my oatmeal with apples and B(ull)FROG Jam only solidified the fact that I wanted sausage. And I wanted it now.

B(ull)FROG = blueberry, fig, raspberry, orange, ginger

As I’m still keeping my feet planted in veganism vegetarianism the dietary side of life heavy on the vegetables and lacking meat, I turned to the ingredient upon which most of the commericial veggie burgers and sausage products are made: T.V.P.

I checked out a few recipes online, to get the basic method and seasonings firmly implanted in my mind, and then–as I am truly incapable of following a recipemixed and measured herbs and spices I thought would make for perfectly flavored breakfast sausage, using my herb and pepperoni seitan recipes for inspiration.

you really don't have to stir it before adding the water, but for some reason i have a fear that if i don't i will end up with a giant clump of smoked paprika where faux sausage should be

Unlike with most recipes–alert! alert! blogger confession!–I have made these twice to get them right.*

*And the second time I learned that extra black pepper and wee bit of maple extract are amazing additions.

bubble, bubble TVP double (in size)

OK, truth be told, I made them a second time because I forgot to write down any of those measurements I said before that I had been making the first time.

Oh, and because they are delicious.What to do with this fabulously flavorful faux-meat mixture?

Well, you could just use them wherever a normal person might use crumbled, seasoned ground meat (also known as sausage…). Perhaps in an impromptu Roasted Fennel Faux-lognese Sauce?

Or you COULD get a little Strange (But Good) with it…

…and perhaps add it to a giant coc-oat-nut buckwheat pancake?

I’ve said it before, and I’ll say it again:

or you could make an omelette. if you are a normal person.

Who needs sausage biscuits, when you can have a sausage PANCAKE?

It also tasted freakishly fantastic on a bowl of savory spinach oats, topped with roasted tomatoes.

These crumbles are craveable really.

Or maybe that’s just the inner meat lover in me knocking on the door of my herbivarian, egg-friendly, dairy-wary diet’s house, begging to be let in to start a wild house party the likes of which Can’t Hardly Wait, 10 Things I Hate About You, and every other teen movie made in the 90s has never seen?

TVP Sausage Crumbles

[Makes approximately 2 cups]

  • 1 cup T.V.P. (textured vegetable protein)
  • 1 cup boiling water
  • 2 Tbsp. liquid aminos, soy sauce, or tamari
  • 1 tsp. dried sage
  • 1 tsp. dried thyme leaves
  • 1 tsp. dried parsley
  • 1 tsp. dried rosemary
  • 1 tsp. onion powder
  • 1/2 tsp. fennel seeds
  • 1/4 tsp. garlic powder
  • 1/4 tsp. black pepper
  • 1/4 tsp. smoked paprika
  • 1/4 tsp. ground anise
  • 1/8-1/4 tsp. maple extract (optional)
  • salt (to taste)
  1. Combine TVP and seasonings (liquid aminos through salt) in a medium mixing bowl. 
  2. Pour boiling water over mixture.
  3. Stir well.
  4. Allow sausage crumbles to ‘cook’  for 10-15 minutes.
  5. Use as you would other crumbled sausage: omelettes (vegan or otherwise), pasta sauce…in pancakes (?)
Note: The crumbles are ready to use immediately, but I recommend pushing them around a hot pan for a bit to get some of the moisture out and enhance the flavor before using or storing.