Vegetarian sausage gravy
Cook time: about 30 minutes. Makes enough gravy to generously cover about 6 biscuits.
- 1 Tbsp liquid coconut oil, or canola oil
- 8 oz ground beef substitute (such as Morning Star Farms "Grillers Crumbles" or Gardein "Beefless Ground")
- Acceptable substitute: 8 oz vegetarian sausage patties. Just be aware that it's slightly more work
- 3 cups low-fat milk, almond milk, or cashew milk
- ¼ cup (3 tbsp) all-purpose flour
- ½ tsp salt
- ¼ tsp freshly ground black pepper, plus more as preferred
- Large, non-stick skillet (must be able to comfortably contain 3 cups of liquid)
- Spatula or wooden spoon
- Heat the oil over medium heat in a large non-stick skillet. Add the sausage and cook until browned.
- If using sausage patties, remove sausage from skillet and allow to cool. Break into ½-inch pieces and return the pieces to the skillet.
- If you haven't already, measure out the 3 cups of milk and keep it near the skillet. Being prepared will prevent the flour from burning onto the pan.
- Sprinkle the flour, about 1 tablespoon at a time, over the sausage and quickly stir to coat. Immediately pour in the milk, and add the black pepper.
- Raise the heat to high. As soon as the mixture boils, turn the heat down to medium. Stir periodically, making sure to occasionally scrape the bottom of the pan to prevent the mixture from burning onto the pan.
- When the gravy drips slowly from the spatula or spoon, it's done.
Place 2 biscuits on each person's plate, and place the skillet in the middle of the table so everyone can ladle their own gravy.
If you store the gravy and biscuits separately in the fridge, you can keep it for a day or two afterwards. The gravy will thicken, but just stir in about a tablespoon of water per half-cup of gravy remaining. For two biscuits with a half-cup of gravy, microwave on high for 2½ minutes.