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 going to like this. Breakfast just got a whole lot tastier!
Vegan Country Sausage Gravy
First of all, the Biscuit Recipe can be found here..... Fluffy Vegan Buttermilk Biscuits.
Now, with the biscuits out 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.
Mix ¼ cup flour (I used bread flour), 1 Tbs Nutritional Yeast, 1 tsp Rubbed Sage, ½ tsp each Salt, and Pepper, and ⅛ 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.
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.
Vegan County Sausage Gravy
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 1x
- Category: Breakfast, Main Course
- Cuisine: American
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 ½ 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
- ¼ tsp Liquid Smoke
- 2 Tbs Nutritional Yeast
- 1 ½ tsp Rubbed Sage
- ½ tsp Ground Pepper
- ½ tsp Garlic Powder
- ¼ tsp Nutmeg
- ¼ tsp Ground Thyme
- ¼ cup Flour
- 1 Tbs Nutritional Yeast
- 1 tsp Rubbed Sage
- ½ tsp Salt
- ½ tsp Ground Pepper
- ⅛ 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.
Hi! I made this a couple years ago and remember it being really good. I want to make it this weekend again and can’t remember if the leftovers kept okay. Do you think it would be okay to make ahead, or will the meat part of the gravy get “soggy?”
Michele L Harris
So, Chuck, I made this today for the first time. I’ve tried your cauliflower taco ground, so I knew this should turn out well. It’s fabulous! You weren’t kidding about the 4 cups of milk, either! I made this gluten free by using some of Pamela’s all purpose, and I’m sure you could use Bob’s Red Mill all purpose as well. Thanks for your great recipes. I have found them to be really reliable. We love your cheese sauce, too!
Michele L Harris
Oh, btw, I used about 1/2 the amount of liquid smoke that the recipe called for, since I like it less strong in that flavor…
Wow! I think you've actually just made a "sausage" lover out of me! I was never a huge fan before going WFPB, but I tested this to send to my dad, who's a sausage-and-biscuits man recently diagnosed with heart disease. I can't believe how much I love "sausage" when all of the fat is gone, and I can't wait to see what my dad thinks. The sausage itself is so good, I ate it right off the cookie sheet. I ended up saving half of it out to use in breakfast burritos. 🙂 And the gravy. The gravy! Thanks so much for all the truly fantastic recipes here. BNV is a such a bright light in the gray mass of vegan sites out there.
Please Ashley i've just read your comment and i'd love to know what your Dad thought of this amazing sausage+gravy?
Getting diagnosed with heart probs and advised to go NO FAT VEGAN is hard for a lot of oldies.
(hard for a lot of youngies too lol) You are right, discovering incredible recipes that cook up as yummily as all of Chucks do, is like turning on a shining light in a very dark tunnel. (Arent we lucky to have him?!) (Grateful Hugs 2 U Chuck xox)
So Ashley....how did Dad go? Did he love it?
I made this tonight for our evening meal. My husband enjoyed his meal and ask for seconds. We had a salad for the base, and then a potato on top, that was smothered with the delicious gravy. Another on your classics that is enjoyable for anyone that gives it a try. Yummy!
Yay, just found this. I'm curious now as to what spices they do put in sausage when it's not sage. I'll have to google that.
Hi Chuck, love your recipes. In fact just made your chill recipe again? I’ve just ordered some soy curls and was wondering if you have tried them? I thought they might be good as an addition to some of your recipes. I haven’t received my order so have no idea how they will taste. I trust your taste buds & recipes so would like your opinion if they are yay or nay compliant with your recipes. Thanks!
I love Soy Curls and a few of my recipes use them. Search for Sou Curls in the search box on top of my site and you should find them.
OMG thank you. I should have searched your site before bothering you. I will definitely be trying your recipes using soy curls!
Another great recipe and for breakfast to boot!
I have tried this recipe so many times and I end up throwing it out 🙁 I don't know what I am doing wrong. I hate wasting food because I am dirt poor lol. I always go back to using oil for gravy.
Sorry - maybe another gravy recipe would be best for you. Try my brown gravy - it's super easy to make and tastes really good.
I don't care for mushrooms. Do you think it would be ok to increase the cauliflower and omit them?
Sure - but you honestly won't taste them.
Made this today and it was amazing! Fed 2 meat eaters plus me, and everyone gobbled it up.
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!
You could try brown rice flour or garbanzo flour or a gluten free flour mix.
This gravy is so good and a breeze to make! So happy! I'm having mashed potatoes, "sausage" patties, & gravy today! Never really did perfect SAD gravy, this is a breeze! Thanks Chuck!
my mom always browned the flour first when making the roux, is what I did. Cuts the "flour" taste.
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!
I made it without the walnuts, but stirred in cooked lentils into the gravy along with the cauliflower and mushrooms after they baked.
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.
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.
Try Coconut Aminos. It tastes very similar and less than half the sodium. Whole Foods, maybe Trader Joes, Amazon, etc