A cold Sunday morning seemed right for another take on vegan friendly “sausage” gravy, served over hot biscuits.
- 2 Tbsp canola oil
- 1 medium onion peeled and diced
- 14 ounce package vegan sausage
- 1 tsp granulated garlic
- 1 tsp dried rubbed sage
- 1 tsp ground black pepper
- 1 tsp dried parsley
- ¼ tsp paprika
- ½ cup all-purpose flour
- 3-4 cups unsweetened non-dairy (almond, rice, soy, etc) milk
- 2 tsp lower sodium soy sauce
- Hot baked biscuits for 4
Heat the oil in a large skillet over medium heat, add the onions and cook until tender. Add the sausage in, breaking into small pieces with a firm spatula, as it cooks it becomes easier to break up (it is very sticky when first added). Let cook through then sprinkle on the seasonings and heat through – you want it very fragrant. Add the flour, work in and let cook for a couple of minutes.
Slowly add in 3 cups of the milk and turn down to medium-low, stirring as it thickens (at first it is a sauce and then tightens up considerably). Add more milk as needed to get the thickness desired.
Stir in the soy sauce and add more of it and more black pepper if desired.
Serve over hot biscuits.