Vegan (& Gluten Free) Sausage Gravy

Sausage gravy is simple farmhouse food at its best! Lovely over biscuits or potatoes, it makes a perfectly delicious and hearty breakfast (or dinner!) Here are the ingredients you will need to make this yummy gravy:

Be sure to use unsweetened original plant milk, or your gravy will not turn out right. I use Silk Unsweetened Original Soymilk and it works perfectly, but I have used unsweetened Almond Breeze successfully as well.

Crumble up the vegan breakfast sausages:

Add the Magickal Seasoning Blend to the oat or all-purpose flour. (If you need the gravy to be gluten free, be sure to use certified gluten free oat flour.) Whisk to combine:

Melt the Earth Balance in a saucepan over medium heat:

Add the seasoned flour and whisk to combine with the Earth Balance:

Cook the roux for several minutes, while stirring continuously. It will be quite thick. A classic roux uses an equal amount of fat and flour, but I cut the Earth Balance in half for this recipe. f you want this step to be easier, or if you just want a richer gravy, double the Earth Balance in the step above.

Gradually whisk in about half of the milk:

It will be lumpy at first:

Keep whisking until you have a smooth gravy like this:

Whisk in the rest of the milk:

Cook until the gravy is thick and bubbly:

Turn off the heat, and stir in the crumbled sausage:

Add black pepper to taste. I add about 1/4 tsp, but you might like more!

Serve over biscuits!

Just look at that beautiful gravy!

I also love to make what we call a Farmer’s Breakfast. It is roasted potatoes and sausage gravy, topped with a tofu fried “egg”!

Enjoy!

 

Vegan (& Gluten Free) Sausage Gravy

You only need five simple ingredients to make this delicious vegan sausage gravy!

Course Breakfast, Sauce
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 190 kcal
Author Deborah Mesdag

Ingredients

  • 28 g (2 TBS) Earth Balance Spread
  • 30 g (1/4 c) Oat or All-Purpose Flour
  • 8.0 g (2 tsp) Magickal Seasoning Blend
  • 300 g (six patties) Vegan Breakfast Sausage
  • 600 g (2 1/2 c) Unsweetened Original Plant Milk

Instructions

  1. Crumble up the vegan breakfast sausages and set aside.

  2. Add the Magickal Seasoning Blend to the oat or all-purpose flour. (If you need the gravy to be gluten free, be sure to use certified gluten free oat flour.) Whisk to combine.

  3. Melt the Earth Balance in a saucepan over medium heat. Add the flour and whisk to combine with the Earth Balance. Cook the roux for several minutes, while stirring continuously. It will be quite thick. A classic roux uses an equal amount of fat and flour, but I cut the Earth Balance in half for this recipe. f you want this step to be easier, or if you just want a richer gravy, then use double the amount of Earth Balance.

  4. Gradually whisk in about half of the milk. It will be lumpy at first, but keep whisking until you have a smooth gravy.

  5. Whisk in the rest of the milk. Cook until the gravy is thick and bubbly.

  6. Turn off the heat, and stir in the crumbled sausage. Add black pepper to taste. I add about 1/4 tsp, but you might like more! Serve as desired.

Recipe Notes

  • Be sure to use unsweetened original plant milk, or your gravy will not turn out right. I use Silk Unsweetened Original Soymilk and it works perfectly, but I have used unsweetened Almond Breeze successfully as well.

2 thoughts on “Vegan (& Gluten Free) Sausage Gravy”

  1. I made this gravy and it was quite good. I think 8 will reduce the sugar just a bit in the seasoning mix, but the gravy was still good——just a tad sweet for me.

    1. Thank you, Marty! Everyone has a different preference for the amount of sweetness that they like. I would increase the onion powder proportionately to the decrease in sugar in the Magickal Seasoning Blend when you make it again.

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