Vegan Sausage Gravy

This vegan sausage gravy is ready in 15 minutes with just a few ingredients. Creamy and hearty, it's perfect over biscuits, mashed potatoes, and more!

Course Side Dish

Diet Vegan

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 251kcal

Author Lyza

Equipment

Ingredients

3 tbsp avocado oil
8 oz tempeh, crumbled
1 tsp ground sage
1/2 tsp sea salt
1/2 tsp freshly cracked black pepper
1/4 tsp red pepper flakes
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 cup gluten-free all-purpose flour
2 1/2 cups unsweetened plain almond milk

Instructions

Pour the avocado oil into a large skillet over high heat. Once the oil is hot, add the tempeh and cook for 2 to 3 minutes or until it's starting to brown.
Add the spices and continue cooking for about 30 seconds until fragrant.
Sprinkle in the flour and stir to combine.
Pour in the milk. Whisk until no clumps of flour remain.
Bring to a simmer and cook for 5 to 7 minutes or until thickened.
Taste and season with salt and pepper.

Notes

Make vegan biscuits with just five ingredients! Mix 2 cups of whole wheat flour, 2 teaspoons of baking powder, and 1/2 teaspoon of baking soda. Then, pulverize 2/3 cup of cashews with 1 cup of water and stir this mixture into the dry ingredients. Portion and shape the biscuits onto a lined baking tray and bake for 10 minutes.
Vegan sausage gravy over biscuits is comfort food at its finest. But if you don't feel like making vegan biscuits, try this creamy gravy with toast, waffles, grits, or muffins.
For make-ahead or leftovers, store the cooled vegan sausage gravy in an airtight container in the fridge for up to 3 days. Reheat over medium-low heat, stirring a bit of plant-based milk to reach your desired consistency.

Nutrition