This ole country boy had a hankerin’ for some down home, Vegan Country Sausage Gravy! So I experimented with my Cauliflower Crumble mix. Oh man….Y’all gotta try this. I mean this stuff is seriously good.
I know I know, “Why do all you ‘Vegans’ have to try to copy the foods you’re supposedly giving up? ”
I can almost hear it now.
Well let me tell you….we give UP the meat because it’s horribly bad for US, just as much as it’s horribly bad for the animals. But, as someone who was raised on the stuff (like many of you I’m sure)…. it IS something we acquire a taste for.
I do ENJOY the taste of sausage – I’m just not willing to endanger my health, let alone kill a poor defenseless animal in order to eat it. But NOW….. I can literally have my cake and eat it too. (vegan cake of course).
The ‘sausage’ is my cauliflower, mushroom, walnut mix with added spices to resemble country sausage. A little thyme, a little sage, a little maple syrup…..and let me tell you, the flavor is SPOT ON.
And when you mix it with a creamy white peppered gravy?
Psh. It’s EXACTLY how I remember it!
I used to walk down to the corner diner every morning before school to meet my mom. She would have coffee with her friends and she’d buy me a big ole plate of Biscuits and Gravy for breakfast. Healthy? No way. But tasty? Oh man……the BEST.
And now? Now we have THIS!
Vegan Country Sausage Gravy. Pour it on my Vegan Buttermilk Biscuits, or toast, or even potatoes!
I really think you’re gong to like this. Breakfast just got a whole lot tastier!
Vegan Country Sausage Gravy
Vegan Country Sausage Gravy | Brand New Vegan
The Biscuits
First of all, the Biscuit Recipe can be found here….. Fluffy Vegan Buttermilk Biscuits.
The Sausage
Now, with the biscuits our of the way…what about that Sausage?
It’s just like making the crumbles for my Cauliflower Tacos.
I used 1½ cups of Cauliflower Rice, 4 oz of Mushrooms, and 1 cup of Walnuts – all chopped to a uniform, hamburger-ish size. Mix this in a large bowl and add the Soy Sauce, Molasses, Maple Syrup, and Liquid Smoke.
Mix well and then add all the spices. Make sure everything is mixed up REALLY good and then turn it out onto a parchment lined baking sheet. Spread the mixture evenly and bake for 30 minutes in a 350° F oven.
After 30 minutes, flip/mix with a spatula and continue baking for another 15 minutes.
Remove from oven and set aside.
The Gravy
Mix ¼ cup flour (I used bread flour), 1 Tbs Nutritional Yeast, 1 tsp Rubbed Sage, ½ tsp each Salt, and Pepper, and 1/8 tsp of Ground Thyme in a large bowl.
Pour the dry mixture into a skillet (I used my cast-iron) and toast it over med heat for a few minutes. It will smell – well – toasty after a few minutes. Increase heat to med-high and slowly pour in 3 cups of Unsweetened Almond Milk, whisking continuously.
It will begin to bubble and thicken immediately. Lower the heat, and add in the Sausage crumbles and continue to stir until it reaches your desired consistency.
I like mine a little thin….not too thick…… and if it does thicken too quickly, just add in a bit more Almond Milk.
Salt and pepper to taste.
Mmmmmmmm….heavenly.
I swear my wife was already on seconds before I could even put away my camera last night! She said this was THE best yet! (of course she always says that…..gotta love her) 🙂
Speaking of love….I LOVE hearing from you! So leave those comments and photos. I may not respond immediately but I do read each and every one.
Last night this ole country boy had a hankerin' for some down home, Vegan Country Sausage Gravy! Y'all gotta try this. I mean this stuff is seriously good.
- 1 1/2 cups Cauliflower chopped fine
- 4 oz Mushrooms chopped fine
- 1 cup Walnuts chopped fine
- 2 Tbsp Soy Sauce low sodium
- 1 tsp Molasses
- 1 tsp Maple Syrup
- 1/4 tsp Liquid Smoke
- 2 Tbs Nutritional Yeast
- 1 1/2 tsp Rubbed Sage
- 1/2 tsp Ground Pepper
- 1/2 tsp Garlic Powder
- 1/4 tsp Nutmeg
- 1/4 tsp Ground Thyme
- 1/4 cup Flour
- 1 Tbs Nutritional Yeast
- 1 tsp Rubbed Sage
- 1/2 tsp Salt
- 1/2 tsp Ground Pepper
- 1/8 tsp Ground Thyme
- 3-4 cups Almond Milk unsweetened
Preheat oven to 350 Degrees F
Chop Cauliflower, Mushrooms, and Walnuts finely, to uniform size
Mix together in bowl and add Soy Sauce, Molasses, Maple Syrup, and Liquid Smoke. Mix well.
Add remaining spices and mix very well
Turn out evenly onto parchment lined baking sheet and bake for 30 minutes
After 30 minutes, flip/mix with spatula and continue baking for an additional 15 minutes
Set aside
Mix all dry ingredients in skillet and toast over med heat for a few minutes.
Increase heat to med-high and slowly stir in Almond Milk, whisking continuously to break up any clumps
Once it begins to bubble, lower heat and add Sausage crumbles
Stir until it has thickened to desired consistency.....add more milk to thin
Serve over my Fluffy Vegan Buttermilk Biscuits, toast, or even potatoes for an old fashioned down home breakfast.
Rebecca
I already guessed… if you were going to be using your cauliflower crumble I just knew this was going to be delicious and now that you shared the recipe there it is! I can not wait to try it! I made the Cauliflower crumble tacos yesterday and because I cheated and bought the cauliflower already riced in the freezer section (yay for the store with initials T.J.) it was super easy to chop and add the mushrooms and walnuts. Try this out everyone – you will love it!
Chuck Underwood
That riced cauliflower sure makes it easier doesn’t it? Let me know how you like the gravy. My wife ranted and raved for a good hour or so! 🙂
Marie
We just had this wonderful gravy. Deeeelicious!
I didn’t intend for the 2 of us to eat one whole recipe in one meal. We did.
Chuck Underwood
Haha, glad you enjoyed it!
Hotdog
Wow,I just made the gravy and it is amazingly good! Thanks for sharing!
I made a half order of the recipe, used unsweetened soy milk, added a little more pepper and sage than called for, and a little less nutritional yeast and salt.
I’m glad I didn’t make a full recipe as I would certainly eat the entire panful, as I am about to do with the half order! 🙂
Voice12345
Do you think I could omit the nuts and increase the cauliflower and the mushrooms by 1/2 cup each? The nuts didn’t quite “cook” and the texture was off-putting to my husband. The flavor however was great! He even commented about that. Plated up nicely. Leftovers for tomorrow! Thanks Chuck!
Wendy
OMG! Awesome! I have missed Bob Evan’s Sausage and gravy for 7+ years. No more, this is it! I was so excited I had to have everybody try a bite and then call a couple people because I couldn’t keep it to myself. The biscuits I need a little more practice, still good, still edible, but will work at this one some more. Thank you so much for all you do and for your wonderful recipes!!
Kay Walls
I want to try this recipe but, no onion? How do you make sausage gravy without onion? Has anyone tried it WITH onions. I’m thinking I could sauté (with water) some chopped onion before adding ‘sausage’ to the gravy, what do you think?
Chuck Underwood
You can certainly add onion if you’d like…sound like a nice addition. Start small with maybe 1/4 of an onion…..and then you can always add more to suit your taste….
Sarah Underwood Ramey
Traditional sausage breakfast gravy wouldn’t have onions, but I guess you can give it a try…a lot of people don’t like onions for breakfast so maybe that is why it doesn’t. Maybe for dinner it would work.
Christopher Keplar
Liz wanted this for Mother’s Day. Worth the effort.
Jessica Sorenson
I made this today. Love, love, love. I may halve the pepper next time to make my son happier… but my picky 9-year-old even ate it. THAT is amazing.
Belladonna Silverrayne
I am BEYOND excited to try this for Sunday brunch next weekend!
Kathy Scott
This recipe looks great and I hope to try it soon. One question though….are those English walnuts? We also have black walnuts here, but I think their taste might be a bit strong for this. Thank you!
Chuck Underwood
Just every day Walnuts you buy in the store…probably English Walnuts, yes.
Bev Kelly Rockey
This looks amazing but call it something else, really do we want to associate with sausage 👎
ShaRee
Chuck! Amazing! I miss sausage the most since going WFPB and THIS! I was eating raw out of the bowl before baking. It was just the right amount of seasonings! You’re a genius!!! Thanks so much. I’m so glad you became a full time blogger.
Sus a Bur
Would love to pin this for the weekend but button says there is nothing pinnable. Sounds good though.
Kathi
Wow. This looks delish. I just made your tacos with the cauliflower crumble. They were great. I made the geeen chile sour cream also but I roasted two jalapeños and used them. Can’t wait to try more of your recipes. Thanks. 😀😀
Britrany
Soooo good. My husband wasnt in love but said it was good. My daughter ate seconds. She is a very picky eater. Wouldnt even eat real sausage gravy before going plant based. Also the “meat” was incredible. Will be planning lots for that recipe. Including “sausage” for pizza topping!
Pamela
This sausage gravy was fabulous!!! My husband is still a meat man. He ate two plates of your biscuits and sausage gravy, had no idea it was plant based. Is there something you would recommend to use in place of the low sodium soy sauce? Even low sodium it’s still to much. Thank you for sharing your recipe’s.
Chuck Underwood
Try Coconut Aminos. It tastes very similar and less than half the sodium. Whole Foods, maybe Trader Joes, Amazon, etc
Kelley
My husband raved, said not only did he not taste a difference, I could take it to the breakfast spots around town and they wouldn’t know. This is wonderful. The cauliflower mushroom mixture is genius.
April
My sausage turned out crunchy because of the walnuts. I’m wondering next time cutting them even finer or cooking longer. The flavor was spot on!
Jim Felder
I made it without the walnuts, but stirred in cooked lentils into the gravy along with the cauliflower and mushrooms after they baked.
Jess
I loved the “sausage” mix, but when it came to the gravy part, I tasted a lot of the flour which kind of disappointed me since the sausage was so good before I mixed them.. I followed exactly, but wondering if there is a good flour alternative you’d recommend? I’m excited to make it again! Thank you!
Ruth Rivera
You could try brown rice flour or garbanzo flour or a gluten free flour mix.