A rich, savory staple for big feasts, and extremely fast/simple process to create it. Everyone agreed this Thanksgiving – the gravy made from the plant-based meats was the best they’d ever had! We ran out SO quick! It’s super easy to make, too! Goes really well with my vegan mashed potatoes recipe!

Ingredients:

  • 1 package of plant-based sausage patties, crumbled (Brands like Impossible, Beyond, etc.)
  • 2 tbsp flour
  • 1-2 tbsp oil
  • 1 1/2 cups almond milk (more or less depending on consistency)
  • 1 tsp garlic powder
  • 1 tsp thyme
  • salt and pepper, to taste

Instructions:

  1. Using a medium sauce pan on medium-high heat, add the oil and thyme, and cook until heated slightly.
  2. Then add the sausage crumbles, frying until browned.
  3. Stir in the flour and the garlic powder to make a roux (helps make sure the flour doesn’t clump). Add more oil if it’s looking too dry, or more flour if it’s too oily. The sausage crumbles should be thoroughly coated.
  4. After forming a roux, stir in the almond milk a little at a time, continuously stirring. As it cooks, the gravy will thicken, and you’ll continue to pour in the rest of the almond milk if you still have some, stirring.
  5. Reduce the heat to low and simmer for another 2 minutes. Add the salt and pepper.
  6. Serve once ready! If it starts getting too thick, add more almond milk whenever necessary to thin it down some.

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