Wednesday, September 10, 2014

VeganMoFo2014: Vegan Sausage Gravy

Welcome to Day Ten of Vegan Month Of Food Blogging  - or VeganMoFo 2014.  
And welcome to my Month of Gravy Blogging. Yes, it's a thing.

The 2nd week of September is also National Biscuits and Gravy Week and yes... it is a legit culinary celebration too!

I know you're anxious to get to the recipe, but let's talk about biscuits and gravy a bit. Wikipedia says: "Biscuits and gravy are a popular breakfast dish amongst people of the Southern United States. Biscuits and gravy generally refers to biscuits topped with sausage gravy, however there are regional variations on this gravy including Red Eye Gravy, Egg Gravy and Tomato Gravy."While the Southern United States may be where the dish originated, I'm pretty sure the biscuit and gravy gospel reaches far beyond the Mason Dixon line.
In fact, (because I was curious), I did a little (highly scientific) research reading online menus for those artery-clogging, generic, meat-centric chains like Cracker Barrel, Perkins, Denney's, IHOP and Howard Johnsons and indeed, biscuits and gravy are readily available throughout the United States. (See what I DO for you people?)

Happily, most all the local (Seattle/Portland) vegan/vegetarian restaurants that serve breakfast-y type things ALSO offer VEGAN biscuits and gravy as an option. I don't know about vegan options elsewhere and I'm sorry.

Sadly, most of us don't have the good fortune of living in Seattle and being able to run down the street to Wayward Cafe  to bathe in a plateful of gravy awesomeness every morning. (Yes, I told them I'd like to do that once. They know me, they didn't think it was TOO very odd...).
Anyway, Biscuits and Gravy! That's why I'm here.

I've already given you a recipe for biscuits. And you can top them with whatever gravy you'd prefer, but my favorite, and the most "traditional", is sausage gravy. Vegan sausage of COURSE!

The "sausage" here can be whatever vegan product you prefer, my local supermarket, Fred Meyer, has a vegan store brand that I LOVE, but use what you can find. Your favorite "breakfast" style vegan sausage product (commercial or homemade), Tofurky Italian Style, Field Roast Apple Sage, or even crumbled tempeh. Vegan chorizo is fun too, and gives the gravy a spicy, "Southwest" sort of flavor.

Sausage GRavy is easy too - just crumble (or chop) whatever "sausage" you have, brown it, and dump it into a pan of White Gravy, OR I've included an actual Sausage Gravy recipe if you prefer.
This gravy is also FABULOUS over scramble, rice, grits, polenta, toast or English Muffins.

Vegan Sausage Gravy

  • 1 package commercial or homemade vegan "sausage" or seasoned tempeh of your choice (aprox 8-10 oz.)
  • 2 Tbsp vegan margarine
  • 1/3 cup all-purpose flour
  • 3 1/2 to 4 cups plant milk (unsweetened)
  • 1/2 teaspoon seasoned salt
  • 1/4 tsp sage
  • pinch ground fennel (optional)
  • 1 - 2 teaspoons freshly ground black pepper, to taste
  • a few drops hot sauce to taste
  • Biscuits, warmed, for serving

Chop or crumble sausage or tempeh into bits. Melt margarine in large cast iron skillet and add sausage. Brown or cook sausage until bits of it are crispy over med-high heat.

Reduce the heat to medium-low. Sprinkle on half the flour and stir with a wire whisk, so that the sausage soaks it all up, then add more little by little.
If a lot of flour is still showing, or "white" add a Tbsp or so more margarine.
Stir it around and cook it for another minute or so, then slowly pour in the milk, a cup at a time, stirring in between, and stirring constantly once it's all added.

Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt, fennel, sage and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in 1/4 cup more milk or so, if needed.
Taste and adjust the seasoning.

Spoon the sausage gravy over warm biscuits and serve immediately!


Catherine said...

I recently used some Field Roast sausages in a pasta sauce, and had the brilliant idea to coarsely shred them on a box grater before browning and adding to the sauce ... the finished texture was eerily like ground meat! Just thought I'd share for any of your readers who might need to cater too and/or "fool" meat-centric omnivores!