Vegan Italian Sausage Crumbles – Minimalist Baker Recipe

Take a plant-based dish that’s full of protein only 15 minutes, and perfect for everything from breakfast burritos to pizza, tacos, and pasta?! Count us in. This easy vegan sausage crumble combines protein-rich tempeh Classic Italian sausage seasoning Fennel and paprika add flavor to any dish.

only 10 ingredients Necessary, friends. Let’s cook!

Cubed tempeh, fennel seeds, smoked paprika, red pepper powder, garlic powder, tamari, maple syrup, olive oil, and dried thyme.

The Protein-packed The base for these vegan sausage crumbles? tempeh, aka a fermented soybean miracle with gut health-supporting prebiotics and nutrients like iron and calcium! Learn more about tempeh and its origins here.

We diced the tempeh and added it to the food processor Italian-inspired seasoning To ensure taste in every bite. Fennel seeds, dried thyme, smoked paprika and red pepper flakes contribute smoky, herbal flavor and a subtle heat, while the salt enhances it all.

Food processor with cubed tempeh and spices

Next, we cook crushed, seasoned tempeh in a wok in avocado (or olive) oil. Subtly caramelized flavor. After turning off the heat, we finish it off with tamari for richness, umami goodness and maple syrup for sweet balance. The combination of all these flavors does a nice job of disguising the natural bitterness of tempeh.

Pour maple syrup into a skillet of seasoned tempeh

We hope you love these vegetarian sausage crumbles! They are:

Subtly spicy
Fast and easy
& very tasty!

They are incredibly versatile, working well as a pizza topping, in pasta dishes, or in tacos and burritos. They keep well and reheat well, so you can make a batch for an easy, protein-packed addition to meals throughout the week.

More delicious tempeh recipes

Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!

Serve spooned over a skillet of vegetarian Italian sausage

Q. Time 5 minutes

cooking time 10 minutes

total time 15 minutes

serving 3 (Environment)

course protein

cuisine Gluten-free, vegan

Freezer friendly 1 month

Does it keep? 3-4 days

  • 1 (8-oz) package tempeh*, cut into 1-inch cubes (Make sure gluten-free if necessary)
  • 1 ½ teaspoon fennel seeds
  • 1 teaspoon dried thyme
  • 1 teaspoon Smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Sea salt
  • 1/4-1/2 teaspoon Stay red pepper (Depending on how spicy you like it)
  • 2 table spoon Avocado or olive oil
  • 1 table spoon Tamari (Make sure gluten-free if needed)
  • 2 teaspoon Maple syrup (for taste balance)
  • Add the cubed tempeh to a food processor along with the fennel seeds, thyme, smoked paprika, garlic powder, salt and red pepper flakes and process for 10-15 seconds until you have a chunky crumb. Be careful not to over process, as it will crumble further in the oven!
  • Heat a large cast iron or other rimmed skillet over medium-high heat and once hot, add the avocado or olive oil. Add the tempeh crumble and spread into an even layer. Leave the crumbles undisturbed for 5-6 minutes to brown the bottom, then stir and cook for another few minutes to toast evenly.
  • Finally, turn off the heat, add the tamari and maple syrup and mix well. Enjoy now as a pizza topping, in a pasta dish or on a taco or burrito. Refrigerate leftovers for 3-4 days or refrigerate for up to 1 month.
*Although we didn’t try it in this recipe, you can steam or boil the tempeh for 15 minutes before using to neutralize its bitter taste. In this recipe, we noticed only a slight bitterness (not unpleasant) when we skipped steaming.
*Loosely adapted from our Spicy Tempeh Breakfast Sausage.
*Nutrition information is a rough estimate calculated with LightLife Original Tempeh.

Worship: 1 bhajana Calories: 246 Sugars: 9.9 g Protein: 17.1 g Fat: 13.3 g Saturated Fat: 1.5 g Polyunsaturated Fats: 3.1 g Monounsaturated fats: 7.4 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 738 mg Potassium: 319 mg Fiber: 0.6 g Sugar: 3 g Vitamin A: 276 IU Vitamin C: 0 mg Calcium: 106 mg Iron: 2.5 mg

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