Homemade Vegan Sausage Crumbles Recipe 475

Steps:

• Well, this is a standard go-to for me. 1/2c quinoa, 1/2c wheat berries, 2c veggie stock. Simmer for about 20 min or till liquid is gone. From here you can make it "sausagey" with some fresh sage, fennel seeds, red pepper flakes, etc... I like Alton Brown's breakfast sausage seasoning blend but added some fennel (sorry, I cook by sight and smell, I don't know how much, prob a couple tablespoons cause I love fennel). I've also made this into taco meat with a 0.99 cent package of taco seasoning. Once I made it into chorizo, and once was with celery seed, oregano, cinnamon and red pepper flakes that went into the most amazing Moussaka you've ever had. My favorite thing with the sausage version is to make naan bread pizzas with cashew hummus, red pepper relish, crumbles and torn kale on top. It's killer! The best thing about this is that it makes a fair amount, so it can be thrown in the freezer for whenever, and absolutely you must try browning the leftovers in a little oil in a skillet. The little crispy, toasted wheat berries are what christmas carols are made for. Lol. Lastly, these are two great grains cause they both have loads of protein and almost no fat (except for what you may sauté it in). Let me know if you try it and if you jump over to my instagram there are tons of food pics (look for joebyer99).

Steps:

• Stir boiling water with liquid smoke (if using), soy sauce, maple syrup, and molasses.
• Meanwhile, mix TVP with dry seasonings; stir to incorporate. Combine wet and dry mixtures. Then allow the TVP to absorb the moisture for about 5 minutes while you heat the oil.
• Fry mixture in oil in an uncovered frying pan on medium heat, about 5 minutes (or until browned), stirring occasionally.