This recipe for vegan Italian sausage crumbles was born from necessity. Sometimes the best recipes come from unexpected places. I’ve always loved the rich, savory flavors of Italian sausage, and I found a great plant-based option at the grocery store. The problem is, they discontinued it! I’m not sure who runs these businesses, but they seem to stop making all the best products. So, I decided to make my own vegan Italian sausage crumbles.
I’ll be honest, now I’m kind of glad they stopped making my favorite vegan Italian sausage because my new recipe is cheaper, healthier and much tastier! This is especially important when you’re trying to get healthier by sticking to a plant-based diet. Having healthier substitutes is key for people in the American Blue Zone, to maintain their healthy eating habits in a culture that often doesn’t eat the same way. And trust me, with flavors this rich, you’ll completely forget you’re eating healthy.”
Why You’ll Love This Vegan Italian Sausage:
- Easy to Make: Whip up a big batch and freeze for later!
- Versatile: Use in pasta, pizza, sandwiches, any recipe you would normally use Italian Sausage.
- Incredible Flavor: This vegan Italian sausage will add so much flavor to your favorite Italian dishes that you won’t miss the meat.
- Homemade: Cheaper and healthier than store-bought.
- Convenient: If you keep it in your freezer, you will always have a delicious protein source on hand.
What Makes These Vegan Italian Sausage Crumbles Healthy:
- High-Protein Tofu: A fantastic plant-based protein source.
- Low in Fat & Cholesterol-Free: Heart-healthy and nutritious.
- Iron-Rich Molasses: Contributes to a “meaty” taste and iron intake.
- Abundance of Vegetables: We know that vegetable intake is one of the key ingredients to longevity.
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Tips and Variations
- Herb Shortcuts: “I know the ingredient list might seem long, but it’s mostly seasonings. If you’re short on time, feel free to use 2 tablespoons of Italian seasoning mix instead of individual herbs.”
- Tofu Texture: “Super firm tofu is my go-to for meat replacements, but extra firm tofu works too. Just be sure to press it to remove excess water.”
- Flavor Boosts: “Want to add a little extra heat? Increase the amount of crushed red pepper. For a smokier flavor, add a dash of smoked paprika.”
- Rehydrating Options: “While I rehydrate the sausage in the ragu, you can also use broth or water, depending on what you’re making.”
- Garlic: “I prefer fresh garlic for this recipe, but jarred garlic is a convenient alternative. If you are using jarred garlic add it at the end of the cooking process.”
- Storage: “These crumbles freeze beautifully! Store them in an airtight container for up to 3 months.”
- Texture: “You are probably wondering why we went to all of the trouble to dehydrate it if we are just rehydrateing it again… This ones step makes a big difference in texture and flavor so don’t skip it.”
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