Nutrition
Calories: 312kcal | Carbohydrates: 32g | Protein: 22g | Fat: 10g | Fiber: 4g
This sausage gravy is thick and hearty and is great scooped on top of biscuits. Great for a cold Christmas morning breakfast with family!
Servings
Ingredients
- 6 vegan sausage patties
- 6 biscuits (I use pre-made ones because I'm lazy)
Mushroom Gravy
- 1 package Extra Firm Silken Tofu (Mori-Nu 12.3oz package)
- 2 tbsp Nutritional Yeast
- 1 1/4 cup soy milk
- 1/2 onion, diced
- 1/2 bulb garlic, minced
- 3 cups Baby Bella Mushrooms, finely chopped
- 1/2 tsp thyme
- 1/4 tsp nutmeg
- 1 tsp salt
- 1 tsp onion powder
- 1/2 tsp garlic powder
Instructions
- Wash and cut up all veggies
- Cook biscuits in the oven, per package instructions
Making the Gravy
- In a medium-low heat skillet, cook diced onion until translucent.
- Add garlic to this and cook for another 2-3 minutes, stirring regularly to avoid burning
- In a high speed blender, blend onion, garlic, soy milk and silken tofu until smooth and creamy
- In a medium-low heat pan, begin cooking mushrooms. Add the tofu gravy mixture into the pan with the mushrooms.
- Add the seasoning to the gravy and stir until well-combined.
- Add in vegan sausage patties. Cook and stir, chopping up sausage with a spatula as you cook it. Cook for 10 – 15 minutes until sausage is completely cooked; gravy should be pretty thick. If you'd like it thinner, add more soy milk
- Add gravy to the biscuits
Equipment
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Author
Protein Deficient Vegan
