Italian Sausage Tvp

May 10, 2023May 10, 20230 12
Italian Sausage TVP recipe for a plant-based protein-packed meal
in Plant-based

Prep

10 min

Cook

15 min

Ready In

25 min

Level

Easy

Rating

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Ingredients

1/2 cup textured vegetable protein
3/8 cup boiling water
1/4 teaspoon garlic salt
1/4 teaspoon garlic powder
1/4 teaspoon ground fennel
1/2 teaspoon paprika
1/2 teaspoon black pepper
1 egg white
1/4 cup breadcrumbs

Nutrision Information

Servings Per Recipe
4
Calories
175
Sugar
1g
Fat
5g
Italian Sausage TVP is a plant-based twist on the classic Italian-style sausage. It's made with textured vegetable protein (TVP), a soy-based product that is high in protein and low in fat. The spices used in this recipe, such as ground fennel and black pepper, give it a unique and delicious flavor that pairs well with pasta, on a sandwich, or on its own as a protein-packed snack.

Instructions

1.In a small bowl, combine the TVP and boiling water and let sit for 5-10 minutes until fully rehydrated.
2.In a separate bowl, mix together the garlic salt, garlic powder, ground fennel, paprika, and black pepper.
3.Add the egg white to the TVP mixture and mix well.
4.Mix in the spice mixture and breadcrumbs until everything is well combined.
5.Roll the mixture into small sausage-shaped patties and either grill or sauté them until fully cooked.

PROS

This Italian Sausage TVP recipe is a great alternative to traditional meat sausages.

It’s plant-based, high in protein, and lower in fat and calories compared to its meat counterparts.

Plus, it’s easy and quick to make for a protein-packed meal.

CONS

The TVP used in this recipe may not be readily available in all areas.

While it’s a healthy and sustainable protein source, it may not be to everyone’s taste, and the texture may take getting used to.

HEALTH & BENEFITS

Textured vegetable protein (TVP) is a soy-based product that is an excellent source of plant-based protein.
It’s also low in fat and cholesterol-free, making it a heart-healthy alternative to traditional meats.
The spices used in this recipe, particularly fennel, have been linked to aiding digestion and reducing inflammation in the body.

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