Vegan Sausage Gravy Recipes

VEGAN SAUSAGE GRAVY

Steps:

• Make the vegan breakfast sausage mix from Planted365. OR, use your favorite vegan seasoned meat crumbles.
• Brown the sausage mix in a large skillet over medium heat. Break apart into crumbles. Use oil if needed, or go oil-free if using suitable pans.
• Pour the plant-based milk into the sausage mix and simmer until bubbly.
• In a half cup cold water, thoroughly mix a quarter cup of flour into a slurry. Stir well until it's smooth and all lumps are gone.
• Pour into the milk and sausage mixture and stir constantly until bubbly and thickened, about three minutes. Add more black pepper and red pepper flakes, if desired.

THE BEST REALISTIC VEGAN SAUSAGE GRAVY

Steps:

• Place a medium-sized sauce pot over medium heat. Once hot, add in the vegan butter. Once the butter is melted, crumble in the vegan breakfast sausage and cook for 3 minutes, stirring frequently.
• Now, add in the flour and stir continuously for 2 minutes.
• Pour roughly half of a cup of the milk in at a time and stir very well. Continue doing this last step until all of the milk has been evenly incorporated.
• Season the gravy with salt, pepper, and cayenne pepper.
• Continue cooking the gravy for about 4 minutes over medium heat, or until desired thickness.
• Serve the gravy immediately or turn the heat off and cover it with a lid. If it gets too thick for your liking, you can always add another splash of milk.

VEGAN SAUSAGE GRAVY

Steps:

• In a saucepan, bring the 1 cup water to a boil.
• Blend the remaining ingredients, except sausage or griller crumbles until creamy, adding the flour at the end of blending(add flour slowly, whisking continually, so as not to get lumps.
• Add the blended mixture to the boiling water, stirring with a whisk until the mixture comes back to a boil.
• Stir in crumbles and heat another minute to warm. Serve piping hot over biscuits or toast.

VEGAN BISCUITS AND GRAVY

Steps:

• Preheat oven to 450 degrees F (232 C) and prepare biscuits. Add to baking sheet. Place in the oven once you get to step 6 (when adding the walnuts to the gravy).
• Add butter or olive oil to a cast iron skillet or large saucepan over medium heat. Then add garlic, onion, mushrooms, and walnuts and season with a healthy pinch each salt and pepper. Cook for 3-4 minutes or until the onions are translucent. Near the end of cooking, add the herbs (optional).
• Slightly reduce heat. Add flour and whisk to coat. Cook for 1 minute.
• Then slowly whisk in broth then add almond milk 1/4 cup (120 ml) at a time, building up to desired thickness (it will continue thickening as it cooks). Season again with a pinch each salt and pepper.
• Cook until thickened, stirring frequently, over medium-low heat. Taste and adjust seasonings as needed. I go heavy on the pepper out of preference.
• Keep on low until you're ready to serve, adding more almond milk as needed if it gets too thick. (Bake biscuits for 10-15 minutes.)
• To serve, split biscuits and top with gravy. Store leftovers separately - store gravy covered in the fridge for up to 3-4 days, and store biscuits (once completely cooled) at room temperature in a tupperwear or plastic bag. Reheat in a 350-degree F (176 C) oven to keep flakiness intact.

VEGAN SAUSAGE GRAVY

Steps:

• Cut the sausages in 4 pieces lengthwise then dice up into small cubes.
• Preheat a heavy bottom skillet over medium heat with a drizzle of olive oil. Add the Italian sausage and pan sear until it starts to brown around the edges. Transfer to a bowl and keep warm.
• In the same pan you cooked the sausage add the onion. Toss to coat well in all the sausage drippings scraping up the brown bits from the bottom. Add a little more olive oil if needed.
• Once the onion is softened and begins to get some color add the thyme and garlic and give everything a quick stir until you can smell the garlic.
• Pour in the white wine to deglaze the pan, using a spatula to scrape up all the little brown bits from the bottom. Simmer away until all the wine has evaporated.
• Stir in the cashew milk and bring to a simmer. Cook the gravy for a few minutes until thickened to your liking. (To thin it out just add a splash of veggie stock or water).
• Add the reserved browned sausage pieces back into the gravy and combine. Remember to save a few pieces for garnish if desired.
• Adjust seasonings to taste with salt and pepper and serve with mashed potatoes, biscuits or dinner rolls..