This is the best Vegan Italian Sausage you’re ever gonna put on a pizza. Below is a link to a totally Radical Vegan Pan Pizza that uses this recipe.

#ProTip
Use a non-stick pan! This stuff can easily stick to other pans.

Episode

Ingredients

How much are we making?
Servings
+
-
Ingredient
Amount
Textured Vegetable Protein (TVP)
1 cup
Hot Water
1 cup
Oil
2 Tablespoons
Whole Fennel Seeds
1.5 Teaspoons
Dried Oregano
1/2 Teaspoon
Dried Basil
1 Teaspoon
Red Pepper Flakes
1/2 Teaspoon
Garlic Powder
3/4 Teaspoon
Onion Powder
1/2 Teaspoon
Salt
1 Teaspoon
Vinegar
1/2 Teaspoon
Sugar
1/2 Teaspoon
Total
12

Steps

  1. Hydrate TVP
    1. Pour hot water over TVP and stir it. Allow to sit for 5-10 minutes. Pouring hot water over bowl of textured vegetable protein (TVP) to rehydrate
  2. Make Sausage
    1. Heat oil in a medium sized non-stick skillet over medium heat. Adding vegetable oil to skillet
    2. Once hot add the rehydrated TVP. It might pop a little so be careful. I like to spread the TVP out as thin as I can to make it brown as fast as possible. Adding textured vegetable protein (TVP) to oiled skillet/pan over medium heat Textured vegetable protein (TVP) flattened in skillet/pan to help brown faster
    3. After a few minutes add the fennel seeds and saute for about 2 minutes. You should really smell the Italian in the Italian Sausage at this point. Jar/container of fennel seeds seasoning/spice
    4. Add the rest of the ingredients to the pan and continue cooking for about 5 more minutes until the sausage is well browned. Dried oregano, basil, red pepper flakes, garlic powder, and salt added to pan of sauteing textured vegetable protein (TVP) Pouring vinegar into skillet of textured vegetable protein (TVP) sauteing with seasonings Adding 1/2 teaspoon of sugar to pan of browning textured vegetable protein (TVP) Completed vegan Italian sausage crumbles recipe in skillet. Looks and smells delicious!
    5. Enjoy!