Creamy Vegan Sausage Gravy (For Biscuits and Gravy!)
This vegan sausage gravy is so simple to make. It uses minimal ingredients and takes just 15 minutes to prepare. With a classic peppery flavor and a bit of herby thyme, it is perfect on top of fluffy biscuits and will be your go-to brunch recipe.
Servings: 4 servings
Ingredients
- 1 12.8 to 14-oz package vegan sausage 360 to 400 g
- ⅓ cup all-purpose flour 40 g
- ½ tsp each salt and pepper
- ¼ tsp each dried thyme, dried sage, and garlic powder
- 3 cups unflavored plant-based milk 709 mL
Instructions
- Brown Vegan Meat: Add 1 12.8 to 14-oz package vegan sausage to a large nonstick skillet and cook over medium heat until browned, crumbling it up with a spatula as you cook, about 7 minutes.
- Add Flour: Stir in ⅓ cup all-purpose flour, ½ tsp each salt and pepper, and ¼ tsp each dried thyme, dried sage, and garlic powder, stirring to coat the sausage crumbles.
- Add Milk: Stir in 3 cups unflavored plant-based milk and bring to a gentle simmer until thickened, about 5 mintues.
- Serve warm over biscuits!
Notes
Can this be gluten free? Yes! Just use a 1:1 gluten free flour replacement.
Vegan Biscuits: If you want to enjoy this over biscuits but don’t want to make your own, some of the popular Pillsbury canned biscuits are actually vegan! It seems to vary by region, but most don’t contain any animal products! The “Flaky Buttermilk” ones do have dairy, though, so just check the labels at your store.
The Best Milk: I prefer to use homemade almond milk or homemade oat milk but cashew milk is a great option too! You can also use something like protein flax milk to make an even higher-protein vegan breakfast. The only one I would avoid is coconut milk because it’s pretty overpowering in flavor.
Storage: Leftovers will last up to 4 days in the fridge in an airtight container. Reheat them on the stove top or in the microwave. You can also freeze it for up to 3 months.
