WFPB “Sausage” Gravy (Vegan, Oil-Free)

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Hey babes,

So, I’ve been going through my mental rolodex for all of the things I used to eat before giving up meat, dairy, etc that I might miss in the future. Even though I have a broad palate and like eating lots of beans and veggies, I also have children and other family that are not so ready to walk the narrow path. I went back to my childhood and my kids’ sleepovers with Grandma, and a recipe immediately came to mind. Biscuits and gravy.

Now, biscuits aren’t strictly WFPB depending on how you make them, but you can find plenty of vegan options at the store if that’s your goal, or swap them out for some seedy, whole grain toast or even sweet potatoes. The most important thing is the gravy. Traditionally made with milk and pork sausage, I was determined to find a way to translate this into the new lifestyle, even if it is a little more indulgent than I usually go. The answer was right in front of my nose, or rather sitting on my pantry and in the refrigerator. TVP and homemade cashew cream.

Okay, I know, I can hear all of the low-cal girls and guys panicking over this recipe, but hear me out. It’s still going to be a much healthier option than the extreme saturated fat and dangers of dairy. And if you can’t bring yourself to biscuits, this gravy goes great on Dave’s Killer Bread toasted, sweet potatoes, or roasted Russets. As I was testing this recipe, my kids and I tried it all three ways, and frankly the crunchy toast was my favorite. Perfect combination of textures, and a good mix of fiber, healthy fats, and protein.

She’s not a beauty, but she’s a workhorse.

Fair warning if you aren’t familiar with plant-based cooking. This recipe works better if you close your eyes. Thanks to the ingredients included, especially the nutritional yeast, this is not going to look like your grandma’s sausage gravy. But when you make it and taste it, I’ll be impressed if you don’t tell me that sauce knocked you straight on your booty. After I made it right the first time, I was running around the house yelling at my kids to come taste it (thankfully they’ve gotten used to my insane recipe blogger behavior).

Just to put it into perspective, a traditional cup of sausage gravy comes in at a whopping 375 calories, 26.5g of fat, 18% of your daily cholesterol, and 22% of your daily sodium, with a meager 0.2 g of fiber. Admittedly, cashews are a calorie dense food, so this recipe is similar in calories, but has healthy fats, no cholesterol, 2% of your daily sodium, and 7g of fiber, along with nearly 19g of protein thanks to the cashews and TVP. While this isn’t something I would eat every morning (I’m extremely preferential to my tofu bowls), I would still consider this a much healthier option than dairy-based gravy, and if you have cashew cream at the ready, it’ll take you less than fifteen minutes to make.

From there, I will spare you any further monologues about the benefits of each and every ingredient in this dish. Breakfast times are busy and you don’t have time to fall down the hyperlink rabbit hole. I certainly don’t want you to be late to work or dropping your kids off to school. So, with no further preamble, check this recipe out. Tell me what you put it on. In this house, there’s a stark divide between toast and biscuits, and I’m curious to know where you stand. Let me know and enjoy!

WFPB "Sausage" Gravy (Vegan, Oil-Free)
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WFPB “Sausage” Gravy (Vegan, Oil-Free)

Recipe by MonicaDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

10

minutes

Ingredients

  • Gravy

  • 1 cup cashew cream

  • 1/2 cup almond milk

  • 1/2 cup water or vegetable broth

  • 2 Tbsp flour

  • 2 Tbsp nutritional yeast

  • 1/2 tsp salt

  • 1 Tbsp lemon juice

  • 2 tsp black pepper

  • TVP Sausage

  • 1/2 cup TVP

  • 1/2-3/4 cup boiling hot vegetable broth

  • 1/4 tsp sage

  • 1/8 tsp thyme

  • 1/4 tsp pepper

  • 1/4 tsp salt

  • 1/4 tsp parsley

  • 1/8 tsp red pepper flakes

  • A pinch of nutmeg

  • 1 tsp liquid smoke

  • 1 tsp Worcestershire sauce

Directions

  • Gravy
  • Heat in saucepan over medium heat, whisking regularly.
  • Let simmer for a few minutes until thickened.
  • Sausage
  • Stir together and let sit until “sausage” is rehydrated.
  • Add to gravy, stir well to combine.
  • Adjust seasoning as needed.
  • Serve over fluffy biscuits, potatoes, toast, etc.

Notes

  • If you’re cooking for people (or children) with sensitivity to pepper, half it, They will thank you and you can always add more to your plate, This stuff is spicy.