When the weather starts to get chilly, there is nothing like a big bowl of biscuits & gravy to warm you up from the inside out. I wish I could bring this to everyone affected by the early winter weather storms we’ve had this year
. Hopefully you don’t think biscuits and gravy are just a “southern thing”… If you’ve never had a good meal of biscuits & gravy, you are missing out on one of the best comfort foods out there!
This is a meal packed with protein that both kids and adults can enjoy. It makes a great breakfast, lunch or dinner when served over these vegan buttermilk biscuits.
Vegan Sausage White Gravy (“Scarborough Fair style”)
(‘Scarborough Fair style’ contains parsley, sage, rosemary & thyme)
- 1 tube Lightlife GimmeLean Soysage
- 2-3 Tbsp olive oil (to saute soysage and onion)
- 2 Tbsp soy margarine (like Earth Balance)
- 1/2 – 3/4 large yellow or white onion, minced
- 1/2 cup unbleached flour
- 1/2 cup nutritional yeast
- 3 cups soymilk, plus up to another cup (to thin gravy as it thickens)
- salt & pepper to taste
- 1 tsp each parsley, sage, rosemary and thyme
1) Brown the soysage in a big skillet over medium-high heat with a little olive oil by chopping it into bits with your spatula while it cooks. Once it is chopped into bits and browned, move it into a separate bowl and set aside.
2) In the same skillet, saute the chopped onion in a bit of oil until translucent. Then add the soysage back in there with the onion and mix them together.
3) Add in the flour and soy margarine to the skillet, mixing well until everything is mixed together thoroughly. Turn heat down to medium.
4) Add in 3 cups of soymilk and stir. Add the herbs & spices. Continue cooking and stirring while it thickens, adding in the last cup of soymilk bit by bit as necessary, until desired thickness is achieved (though once the gravy is pretty hot and getting thick, turn down the heat down to simmer/warm). Serve over top of these buttermilk biscuits.
I can’t believe Thanksgiving is less than two weeks away! I know most of us are looking forward to making (or eating!) our Thanksgiving day meals. Perhaps you are making your tried and true recipes, or perhaps you are looking to try something new… either way, I hope we all remember that the point of this upcoming holiday is to bring us all together, to overlook faults & shortcomings and to simply enjoy each others company as we share time on this precious earth together. 🙂
In my opinion, a really good Thanksgiving meal is about enjoying a collection of many different dishes… maybe the turkey is a big part of that to you, but in my family, we celebrate our gratitude by acknowledging that for us, a sacrifice is not a necessary component on the table. The way I see it, there are enough sacrifices that each of make in our daily lives… this is one day we shouldn’t have to sacrifice anything! It is a day to enjoy, appreciate and be grateful for all that is in existence… every plant, every animal… and every person! That being said, Thanksgiving recipes will be forthcoming!
I made a version of the gravy tonight and it was wonderful. I combined your recipe with the “Savory Mushroom Gravy” from PPk for inspiration. I made mine with home-made almond milk, olive oil instead of earth balance, and a combination of wheat germ and whole wheat flour. There were a few other things that were different, but thank you so much for the help I was able to get from your recipe, keep up the good work!
Yum! That sounds great! Thanks for visiting me & happy cooking! 🙂