Italian Sausage Tvp
Transform your plant-based meals with this irresistible Italian Sausage TVP recipe, a vegan twist on the classic sausage flavor you love! This high-protein dish features textured vegetable protein (TVP) infused with bold Italian spices like fennel seeds, oregano, basil, and smoked paprika, creating a savory, meaty texture and taste. Ready in just 25 minutes, it’s perfect for busy weeknights or meal prep. Use it as a flavorful topping for pasta, pizza, or incorporate it into soups and casseroles. Whether you’re vegan, vegetarian, or simply curious about plant-based alternatives, this recipe delivers all the comforting flavors of traditional Italian sausage—without the meat. Keywords: vegan Italian sausage, TVP recipes, plant-based protein, quick vegan dinner, meatless sausage.
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Recipe Information
Ingredients
- 1 cup Textured Vegetable Protein (TVP)
- 1 cup Vegetable broth
- 2 tablespoons Soy sauce
- 2 tablespoons Olive oil
- 2 teaspoons Fennel seeds
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Red pepper flakes
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
Instructions
In a medium-sized bowl, combine the TVP and vegetable broth. Mix well and let sit for 10 minutes, or until the TVP has fully absorbed the liquid and softened.
In a large skillet, heat the olive oil over medium heat.
Add the softened TVP to the skillet and cook for 5 minutes, stirring occasionally, to evaporate excess moisture and slightly brown the TVP.
Reduce the heat to low and stir in the soy sauce, fennel seeds, garlic powder, onion powder, smoked paprika, dried oregano, dried basil, red pepper flakes, black pepper, and salt.
Cook for an additional 5 minutes while stirring to ensure the spices are evenly distributed and the TVP develops a sausage-like flavor.
Taste and adjust seasoning if needed, adding more salt or spices to your preference.
Remove from heat and serve immediately as a topping for pasta, pizzas, or use in any recipe calling for Italian sausage. Alternatively, allow it to cool and store in an airtight container in the fridge for up to 5 days.
Nutrition Facts
Calories |
955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2706 mg | 118% | |
| Total Carbohydrate | 77.3 g | 28% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 11.0 g | ||
| Protein | 95.0 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 435 mg | 33% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 4363 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
