This vegan sausage gravy is incredibly delicious, super easy, and quick to make. It tastes very realistic and goes perfectly over my buttermilk biscuits served with a side of crispy hash browns and vegan scrambled eggs for an ultra, comforting breakfast.
What is sausage gravy?
Sausage gravy is a simple yet delicious breakfast gravy generally consisting of breakfast sausage, butter, flour, milk, and a couple of seasonings. This gravy is a very popular comfort food recipe in the south that is usually served over biscuits. It’s so popular because of how easy, quick, yet delicious it is.
How can vegan sausage gravy possibly be realistic?
Well, vegan mock meats have come a LONG way! For this recipe, I chose to use the breakfast sausage patties by Pure Farmland in the savory original flavor. I’ve been eating their sausage ever since it was first released, and it does not disappoint! The taste and texture are remarkably realistic. You can use whatever breakfast sausage you prefer, but I definitely recommend giving this brand’s a try if you haven’t already!
This recipe takes less than 15 minutes to prepare!
It’s also SO easy. First, I saute the vegan sausage until it’s mostly cooked through. Then, I melt in vegan butter and add in flour to create a roux. The roux is what thickens the gravy. Next, I gradually stir in soy milk and cook it for a couple of minutes until the gravy is at my desired thickness. Lastly, I season it with salt, black pepper, and a dash of cayenne pepper.
This recipe takes me less than fifteen minutes from start to finish, yet it is extremely delicious. I love that most of the ingredients required are ones most of us already have in our kitchen, except for the sausage. With that being said, give my “tiparooskis” section a read, written below the recipe, for some substitute suggestions for this vegan sausage gravy.
What should I eat the gravy with?
I ALWAYS eat this vegan sausage gravy over my buttermilk biscuits. They go together hand in hand. This gravy would also taste divine over thick slices of Texas toast or with a bowl of grits. I also love cooking up a side of crispy hash browns and vegan scrambled eggs to go alongside my biscuits and gravy. Then, I top it all off with a few dashes of my favorite hot sauce because I like it spicy. When I am craving an effortless comfort food breakfast or brunch, this is my go-to recipe.
If you make my vegan sausage gravy, don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!
The BEST Realistic Vegan Sausage Gravy
- 2 cups favorite vegan savory breakfast sausage (I used 6 patties by the brand Pure Farmland in the savory original flavor)
- 3 tbsp vegan butter
- 1/4 cup all-purpose flour
- 2 cups plain, unsweetened soy milk
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- Dash cayenne pepper
- Place a medium-sized sauce pot over medium heat. Once hot, add in the vegan butter. Once the butter is melted, crumble in the vegan breakfast sausage and cook for 3 minutes, stirring frequently.
- Now, add in the flour and stir continuously for 2 minutes.
- Pour roughly half of a cup of the milk in at a time and stir very well. Continue doing this last step until all of the milk has been evenly incorporated.
- Season the gravy with salt, pepper, and cayenne pepper.
- Continue cooking the gravy for about 4 minutes over medium heat, or until desired thickness.
- Serve the gravy immediately or turn the heat off and cover it with a lid. If it gets too thick for your liking, you can always add another splash of milk.
Welcome to the tip section of vegan sausage gravy! Here I provide my top tips to help you perfect the recipe. Sometimes, I also give substitute suggestions that I think you may find helpful.
- You can substitute portobello mushrooms for the vegan sausage. I used to do this all the time before vegan breakfast sausage was ever really available in stores, and it is delicious. It’s not nearly as realistic tasting as using vegan sausage, but it’s a great option if you do not want to eat mock meat.
- You can also substitute almond or cashew milk for the soy milk if you’d like. I recommend using soy milk because it has a much more neutral flavor. If you use almond or cashew milk, it will work, but I find it adds a hint of nutty flavor, making the gravy taste less realistic.
SAVE THIS RECIPE ON PINTEREST!