¼teaspooncayenne pepperoptional - makes it lightly spicy
freshly ground black pepperto taste
Prepare vegan biscuits using preferred method.
Cook vegan sausage according to package instructions. Use a knife to crumble cooked sausage into ground consistency.
Heat 2 tablespoons olive oil in a large saucepan over medium heat. Once hot, return crumbled sausage to pan. Sprinkle in ¼ cup all-purpose flour. Cook until golden brown, about 1 minute.
Slowly whisk in ½ cup soy milk at a time until all 2 cups are added. Whisk in nutritional yeast, thyme, sage, garlic powder, salt and optional cayenne pepper.
Bring to a simmer over medium heat, then reduce heat to medium-low. Continue whisking to prevent clumping.
The gravy is ready when it coats the back of a spoon without sliding off, about 5-8 minutes.
. Season with freshly ground black pepper to taste.
Vegan Biscuits: Use my guide to Southern Style Vegan Biscuits or choose a store-bought premade biscuit. Brand-name biscuits are sometimes accidentally vegan.
Vegan sausage: Brands like Lightlife, Field Roast, and many others make vegan-sausages that can be found at most grocery stores. Morningstar makes maple-flavored veggie sausage but it contains egg and milk ingredients.
Soy milk: Make sure to choose unsweetened, unflavored non-dairy milk. I use soy milk as the creamy base of this vegan gravy. You can also try almond or cashew milk.
Make it gluten-free by using equal amounts of corn starch or gluten-free all-purpose flour in place of all-purpose flour. Choose a guaranteed gluten-free vegan sausage or opt for mushrooms.
Make mushroom gravy by substituting with an equal amount chopped baby bella or white mushrooms. You will just need to saute chopped mushrooms for 4-5 minutes, until softened.
Nutrition information is calculated using Southern Style Vegan Biscuits. Nutritient information will differ based on brand of veggie sausage, non-dairy milk and biscuit used.