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  • Vegan Sausage Crumbles

    20 minutes

    vegangluten-free 1 comment

    A healthy alternative to traditional sausage, this vegan recipe works well for biscuits and gravy, tacos, burritos, pizza, and much more. Makes approximately 2 cups.

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    Vegan Sausage Crumbles

    Using traditional breakfast sausage seasonings, we came up with a much healthier, meatless alternative to ground sausage. Mushrooms alone make a great substitute for meat, but the pumpkin and sunflower seeds add texture as well as protein, magnesium, iron, potassium, and other nutrients. This vegan sausage-replacement is delicious in biscuits and gravy, tacos and burritos, and as a pizza topping. If you have a recipe that calls for ground sausage, I would bet that this will work very well. I would love to hear how you use this recipe.

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    Vegan Breakfast Sausage Crumbles

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    Yield: 8 Servings
    Prep Time: 10 minutes Cooking Time: 10 minutes

    A healthy alternative to traditional sausage, this vegan recipe works well for biscuits and gravy, tacos, burritos, pizza, and much more. Makes approximately 2 cups.

    Ingredients

    • 1 cup raw mushrooms (about 4 oz.), minced and tightly packed
    • 1/2 cup raw sunflower seeds
    • 1/4 cup raw pumpkin seeds (also known as pepitas)
    • 1/4 cup flax seed meal
    • 1/8 cup onion, minced (or 1/2 teaspoon onion powder)
    • 2 cloves garlic (or 1 teaspoon garlic powder)
    • 1 1/2 teaspoons fennel seeds
    • 1 1/2 teaspoons ground sage
    • 1/2 teaspoon cumin
    • 1/2 teaspoon smoked paprika
    • 1 teaspoon salt
    • 1 tablespoon olive oil

    Instructions

    1

    In a food processor, coarsely grind the sunflower seeds, pumpkin seeds, fennel seeds, and cumin seeds. Move to a mixing bowl.

    2

    Mince raw mushrooms and onion in a food processor or by hand and then add to the mixing bowl with the seeds.

    3

    Mix in all the other ingredients, excluding the olive oil, and stir until combined.

    4

    Heat olive oil in a large frying pan over medium heat.

    5

    Add the contents of the mixing bowl to the pan and cook for about 10 minutes, stirring occasionally. The mushrooms will release moisture that will mostly cook off and help form crumbles. You can let the crumbles get as crispy as you like.

    Nutrition

    • Serving Size: 1/4 cup
    • 98 Calories
    • 3.6g Carbohydrates
    • 8g Fat
    • 1.7g Fiber
    • 4g Protein
    • 0.8g Saturated fat
    • 0.4g Sugar
    Estimated per-serving amount

    Notes

    • Keeps well in the refrigerator for up to 7 days.

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    1 Comment

  • Reply
    Vegan Biscuits & Gravy - Our Wandering Kitchen
    April 12, 2019 at 9:15 am

    […] and gravy because it doesn’t have all the meat fat and milk fat. For the sausage, I use my vegan sausage crumbles recipe. It is a delicious mix of mushrooms, sunflower, pumpkin, and flax seeds, and lots of spices. […]

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