TVP Sausage with Italian Spices Recipe (2024)

This plant-based TVP sausage recipe is amazingly easy and flavorful to make at home!Mix with spices, bake, and enjoy in any dish that calls for sausage.

This vegan ground sausage has wonderful Italian spices and is great in lasagna, stuffed shells, and even chili!

This TVP Ground Sausage recipe is a fantastic alternative to store-bought imitation meats. Let’s face it: plant-based meats can be super expensive to buy at the store!

Vegan meats have come a long way, but imitation sausage and faux ground beef are super pricey at the super market. And they are loaded with additives and tons of sodium. Save your pennies and make your own!

This TVP Sausage Recipe Is:

• Hearty
• Filling
• High in Protein
• Simple to Make
• Loaded with Spices
• Great to Use In Other Plant-Based Recipes
• Vegan, Vegetarian, and Gluten Free

Homemade Meat Alternatives

We are trying to cut back on meat in a major way around the homestead, and imitation meats are loaded with salt and sodium!Yes they taste great, but how good can something loaded with preservatives and salt be for you?

By making your own TVP sausage you can leverage single ingredients, control the amount of salt you want and change up the flavor. Add Italian spices for to use in stuffed shells or lasagna, or use Cajun seasoning to add in to red beans and rice. The spice combinations are endless!

What’s In This TVP Ground Sausage Recipe?

I get fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!

• TVP (Textured Vegetable Protein): I love stocking my pantry with TVP! TVP is made from soy protein and has the exact same texture as ground beef… making it really versatile to use in place of real meat. We use TVP in soups and stews, for taco filling, and in lasagnas. TVP is a great pantry-staple protein, and it lasts a long time. We always keep a few bags of this stuff on hand.
• Onion Powder: adds a delicious and savory flavor
• Smoked Paprika: give an additional depth of spice with a smoky aftertaste
• Italian Seasoning Blend: usually has thyme, basil, rosemary, parsley, etc. I love this bright and flavorful Italian season mix which brings this amazing dish to life.
• Panko Breadcrumbs for the topping: use this gluten-free if you avoid wheat… they have that amazing classic panko crunch, it’s unreal!

Vegan Ground Sausage with Italian Flavors

I made this as more of a classic ‘Italian’ sausage by using Italian seasonings, but you can use Cajon seasoning for a spicy sausage, chili powders for a Mexican sausage, or fresh herbs for a sage sausage… whatever you are in the mood for!

They key is to mixing the spices into the TVP before you add the water – that way when it is ready to bake, all those flavors are already in the sausage and will pop in the oven. This was fantastic in myCreamy Vegan Zuppa Toscana!

What Is Textured Vegetable Protein?

TVP (Textured Vegetable Protein) are small bits of soy protein, which has a very similar texture to ground beef. Because of this, TVP is really versatile to use in place of real meat, and you can spice it however you like. We use TVP in soups and stews, for taco filling, and in lasagnas. TVP is a great pantry-staple protein, and always keep a few bags of TVP on hand.

How Do I Make This TVP Sausage?

1. Preheat the oven to 400 degrees Fahrenheit.
2. In a large bowl, add the TVP and hot water.Cover for 10 minutes until the TVP has absorbed all the water.
3. Add the onion powder, paprika, and Italian seasoning.Stir well to combine.Add the breadcrumbs and/or flax egg if using.
4. Place mixture on a sheet pan lined with parchment paper, in an even layer.Bake for about 15 minutes until mixture becomes dark brown on top and begins to crisp.

If you make this easy TVP sausage recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipes!

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About the Author: Kelly Jensen