Ingredients
Scale
- 1 (12-14 oz) package vegan sausage, crumbles or patties (e.g., Beyond Meat, Impossible, Lightlife)
- 1/4 cup vegan butter (e.g., Miyoko’s Kitchen, Melt, or Country Crock Plant Butter) or neutral oil like avocado oil
- 1/3 cup all-purpose flour (see notes for Gluten-Free option)
- 4 cups unsweetened, plain plant-based milk, room temperature or slightly warmed (full-fat oat milk or soy milk recommended for creaminess)
- 1 medium yellow onion, finely diced (about 1 cup)
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 teaspoon coarsely ground black pepper, plus more to taste
- 1/2 teaspoon salt, plus more to taste
- 2 tablespoons nutritional yeast (optional, but highly recommended for a cheesy, savory depth)
- 1 tablespoon soy sauce or tamari (for umami flavor)
- Pinch of red pepper flakes (optional, for a little heat)
Instructions
- Prepare the Vegan Sausage: If you’re using sausage patties, remove them from their casings (if any) and crumble them into bite-sized pieces. If using crumbles, they are ready to go.
- Brown the Sausage and Aromatics: Place a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the crumbled vegan sausage to the hot, dry pan. Cook, breaking it up with a spoon, for 5-7 minutes, or until it’s nicely browned and slightly crispy in spots. This browning step (the Maillard reaction) is crucial for developing deep flavor.
- Sauté the Onion: Push the browned sausage to one side of the skillet. Add the finely diced yellow onion to the other side. Sauté the onion for 4-5 minutes until it becomes soft and translucent.
- Bloom the Spices: Add the minced garlic, dried sage, dried thyme, and smoked paprika to the onions. Cook for another minute until the garlic and spices are very fragrant. This step, known as “blooming,” wakes up the dried herbs and spices, making their flavor more potent. Stir everything together with the sausage.
- Create the Roux: Add the vegan butter to the center of the pan and allow it to melt completely. Once melted, sprinkle the all-purpose flour evenly over the sausage and onion mixture. Stir constantly with a wooden spoon or whisk for 2-3 minutes. The mixture will become a thick, pasty consistency. It’s vital to cook the flour taste out, so don’t rush this step. This flour and fat mixture is called a roux, and it’s what will thicken your gravy.
- Incorporate the Milk: While whisking continuously, slowly pour in the plant-based milk, about one cup at a time. It’s important to add the milk slowly and whisk vigorously, especially at the beginning, to prevent lumps from forming. Make sure you scrape the bottom of the pan to release all those flavorful browned bits.
- Simmer and Thicken: Once all the milk has been incorporated, bring the gravy to a gentle simmer. Reduce the heat to low and let it cook for 5-8 minutes, stirring occasionally, until it has thickened to your desired consistency. The gravy will continue to thicken as it cools slightly.
- Final Seasoning: Stir in the soy sauce (or tamari), nutritional yeast (if using), coarsely ground black pepper, and optional red pepper flakes. Taste the gravy and adjust the seasoning. It will likely need more salt and pepper. Be generous with the black pepper—it’s a hallmark of a good sausage gravy.
- Serve Hot: Once the gravy is perfectly seasoned and wonderfully thick, it’s ready to be served. Ladle it generously over warm biscuits, toast, or your favorite base.
Nutrition
- Serving Size: One Normal Portion
- Calories: 280-350