Vegan Italian Sausage Crumbles – 15 Minutes

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A plant-based dish that’s full of protein, takes just 15 minutes, and is perfect for everything from breakfast burritos to pizza, tacos, and pasta?! Count us in. These easy vegan sausage crumbles combine protein-rich tempeh with classic Italian sausage spices like fennel and paprika for a flavorful addition to any meal.

Just 10 ingredients required, friends. Let’s get cooking!

We cut the tempeh into cubes and add it to a food processor with Italian-inspired seasonings to ensure flavor in every bite. Fennel seeds, dried thyme, smoked paprika, and red pepper flakes contribute smokiness, herby flavor, and a subtle heat, while salt enhances it all.

Next, we cook the crumbled, seasoned tempeh in a skillet in avocado (or olive) oil to give it a subtly caramelized flavor. After turning off the heat, we finish it off with tamari for rich, umami goodness and maple syrup for a sweet balance. The combination of all these flavors does a beautiful job of disguising the tempeh’s natural bitterness.

We hope you LOVE these vegan sausage crumbles! They’re:

Savory
Classic
Subtly spicy
Protein-packed
Quick & easy
& SO delicious!

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

Vegan Italian Sausage Crumbles (15 Minutes!)

Savory, Italian-inspired vegan sausage crumbles made with tempeh! Perfect for everything from breakfast burritos to pizza, pasta, and tacos! Just 15 minutes and 10 ingredients required!

Prep Time:

5 minutes

Cook Time:

10 minutes

Total Time:

15 minutes

Servings:

3 (Servings)

Course:

Protein

Cuisine:

Gluten-Free, Vegan

Freezer Friendly:

1 month

Does it keep? 3-4 Days

Ingredients

Ingredients

1. 1 (8-oz) package tempeh*, cut into 1-inch cubes (ensure gluten-free as needed)
2. 1 ½ tsp fennel seeds
3. 1 tsp dried thyme
4. 1 tsp smoked paprika
5. 1/2 tsp garlic powder
6. 1/2 tsp sea salt
7. 1/4-1/2 tsp red pepper flakes (depending on how spicy you like it)
8. 2 Tbsp avocado or olive oil
9. 1 Tbsp tamari (ensure gluten-free as needed)
10. 2 tsp maple syrup (for flavor balance)

Instructions

Cooking method

1. 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 achieve a chunky crumble. Be careful not to over-process, as it will break down more on the stove!
2. 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 crumbles and spread them out in an even layer. Leave the crumbles undisturbed for 5-6 minutes so they brown on the underside, then stir and cook for another couple of minutes to get evenly toasty.
3. Finally, turn off the heat, add the tamari and maple syrup, and mix well. Enjoy right away as a pizza topping, in pasta dishes, or in tacos or burritos. Leftovers keep for 3-4 days in the refrigerator or in the freezer for up to 1 month.

Nutrition (1 of 3 servings)

Serving: 1servingCalories: 246Carbohydrates: 9.9gProtein: 17.1gFat: 13.3gSaturated Fat: 1.5gPolyunsaturated Fat: 3.1gMonounsaturated Fat: 7.4gTrans Fat: 0gCholesterol: 0mgSodium: 738mgPotassium: 319mgFiber: 0.6gSugar: 3g<Vitamin A: 276IUVitamin C: 0mgCalcium: 106mgIron: 2.5mg

Recipe by Cook Good Recipes