Growing up as the oldest of 7 kids, I learned to cook early and often. One of the traditions we had in our family was a big Sunday breakfast. My dad, Kash, was from the South, and LOVED his sausage gravy and biscuits. So I learned how to make it, and I made it well.
Flash forward about 10 years later, and I meet the man of my dreams who happens to be from the South, and who, at the time, was a vegetarian. Wanting to impress him and take him back to his roots, I set out to make a vegan version of this dish I knew so well.
Flash forward about 10 years later, and I meet the man of my dreams who happens to be from the South, and who, at the time, was a vegetarian. Wanting to impress him and take him back to his roots, I set out to make a vegan version of this dish I knew so well.
- 1 roll Smart Sausage
- 2 tablespoons oil (I use canola)
- 1/2 cup all purpose flour
- 4 cups plain unsweetened almond milk
- salt and pepper to taste
- or seasoned salt to taste (I love Creole Seasoning)
Heat the oil in a large skillet on medium heat. Take out the Smart Sausage and flatten it into a pancake. Put it in the skillet and then take the flat side of a spatula and chop up the Smart Sausage. You want the pieces to be the smallest possible. Cook until the pieces are crispy and brown.
Sprinkle the flour over all the sausage and cook until the flour has soaked up all the oil in the pan.
Add the almond milk and bring to a boil. Reduce heat to medium low and cook, stirring and scraping the bottom and sides, until thickened. Season to taste.
Serve over biscuits, hash browns, tofu scramble, dip toast into it, eat it with a spoon. This is a tasty, hearty, delicious gravy that is sure to hit the spot. This also freezes and refrigerates well.
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