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:
- Using a medium sauce pan on medium-high heat, add the oil and thyme, and cook until heated slightly.
- Then add the sausage crumbles, frying until browned.
- 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.
- 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.
- Reduce the heat to low and simmer for another 2 minutes. Add the salt and pepper.
- Serve once ready! If it starts getting too thick, add more almond milk whenever necessary to thin it down some.
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