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 Magical 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. If 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!
Ingredients
- 28 g (2 TBS) Earth Balance Spread
- 30 g (1/4 c) Oat or All-Purpose Flour
- 8.0 g (2 tsp) Magical Seasoning Blend
- 300 g (six patties) Vegan Breakfast Sausage
- 600 g (2 1/2 c) Unsweetened Original Plant Milk
Instructions
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Crumble up the vegan breakfast sausages and set aside.
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Add the Magical 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 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. If you want this step to be easier, or if you just want a richer gravy, then use double the amount of Earth Balance.
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Gradually whisk in about half of the milk. It will be lumpy at first, but keep whisking until you have a smooth gravy.
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Whisk in the rest of the milk. Cook until the gravy is thick and bubbly.
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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.
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.
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.