Vegan Sausage Gravy for Biscuits and Gravy
Pictured: Biscuits and gravy with plant based eggs.
Ingredients:
- 2 cups of beefless crumbles
- 1/4 cup of diced onions
- 1/2 cup of diced baby Bella mushrooms
- 5 tbsps butter
- 1/2 - 3/4 cup flour (add more for thicker gravy)
- 2- 2 1/2 cups of plant milk. I used unsweetened original almond milk (add more for thinner gravy)
- 1 tsp black pepper
- 1 - 1 1/2 tsp garlic powder
- 1/2 tsp paprika (add a few pinches of red pepper flakes for more of a kick)
- 1/2 tsp coconut aminos
- 1 tbsp dried parsley
- 1/2 tbsp Italian seasoning
- 3 tsps salt
Instructions:
- Cook/brown beefless crumbles
- Remove crumbles from skillet and set aside (do not clean skillet)
- Add in butter and melt
- Add in mushrooms and onions and sautee for 5 minutes or until softened
- Sprinkle in flour and combine well
- Slowly add in plant milk stirring with a whisk
- Let simmer for 5 minutes or until "gravy" has thickened. At this point, add in more flour for thicker gravy or more milk for thinner gravy
- Add in coconut aminos and stir
- Add in beefless crumbles and seasonings and stir. Taste test and make adjustments if needed.
- Top with fresh parsley
- Serve with homemade biscuits and a side of your choice (I recommend potatoes and onions, "egg" scramble, sauteed veggies)
**increase the amount of diced mushroom if not using beefless crumbles.
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