Vegan Sausage Gravy (Fennel & Sage)

Oliver Pau

This Vegan Sausage Gravy is a comforting, plant-based take on a classic southern favorite. Featuring our Fennel & Sage plant protein mix for savory sausage crumbles, it’s paired with a creamy, seasoned gravy. Hearty and comforting, it's perfect for pairing with biscuits, potatoes, stuffing or roasted vegetables.

Vegan Sausage Gravy (Fennel & Sage)

Vegan Sausage Gravy (Fennel & Sage)

Servings

2

Prep Time

10 minutes

Cook Time

20 minutes

Cuisine

Southern

Category

vegan, breakfast, lunch, dinner

Get creative with this recipe! Add fresh herbs like rosemary or thyme for a different flavor profile. Add smoked paprika or cayenne for a smoky, spicy kick. For extra depth and flavor, sauté vegetables such as onions, garlic, or mushrooms in the vegan butter before making the roux. Whether you keep it simple or make it your own, this dish is sure to impress!

Ingredients

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    • 1 cup (120 g) Fennel & Sage Plant Protein Mix

    • ⅓ cup water

    • 1 teaspoon liquid aminos, tamari or soy sauce (optional)

    • 1 tablespoon oil (for cooking the crumbles)

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    • 1 tablespoon vegan butter

    • 1 tablespoon all-purpose flour

    • ~1 cup unsweetened almond milk (or plant milk of choice), cold

    • Salt and black pepper, to taste

    Directions

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      1. Put Fennel & Sage Plant Protein Mix into a bowl. In a separate cup, combine water, liquid aminos and maple syrup (see Note).

      2. Gradually add liquid into the bowl while stirring frequently with a fork. Stop adding water when the mixture is just moist. If the mix is too dry, add one teaspoon of water at a time and continue stirring until the dry mix is no longer visible. Let mixture rest while you heat up the pan.

      3. Heat a wide pan over low heat. Add oil to cover the bottom of the pan. Break mixture into crumbles and add it to the pan in a single layer. Once crumbles are in the pan, increase heat to medium and cook for about 5-6 minutes, stirring regularly, until crispy. Remove crumbles from pan and let cool.

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      1. In a pan, melt the vegan butter over medium heat.

      2. Add the flour in increments, whisking constantly, to form a smooth paste (roux). Cook for 1-2 minutes to remove the raw flour taste.

      3. Slowly pour in the almond milk, a little at a time, whisking to prevent lumps. Continue adding until the gravy reaches your desired consistency.

      4. Season with salt and pepper to taste.

      5. When ready to serve, fold the cooked sausage crumbles into the gravy, stirring to combine. Heat gently for 1-2 minutes to marry the flavors
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