My obsession outside of baking is scrumptious sausage gravy. When I want comfort food (as in last night) this makes me so happy – and my tummy all full of yumminess. I have come to the realization that I abhor nearly all fake meat products but that the sausage I can handle – if in a dish. It has the right flavor/texture and yeah, real sausage isn’t something I should be eating.
- 2 Tbsp canola oil
- 2 cups diced onion (about 1 large sweet onion)
- 14 ounce chub vegan “sausage”
- 1 Tbsp fresh diced sage leaves (8-10 leaves or so)
- ¼ cup all-purpose flour
- 1 to 1½ tsp ground black pepper
- 3 cups of unsweetened almond milk
Heat the oil in a large non-stick skillet over medium, add the onions and cook for a couple of minutes, add the sausage and break up into chunks. Stir often as it cooks, breaking into smaller and smaller pieces with a firm spatula or wooden spoon.
When the onions and sausage are smelling great and look done add in the sage and cook for a minute, add in the flour and pepper and stir for a couple of minutes, till the flour is cooked through.
Slowly stir in the milk, until it is smooth and thick and gently bubbling.
Test for seasoning and add more black pepper as desired (and I suppose salt, but for me the sausage has plenty enough!).
Serve over hot biscuits and chow down!