Vegan Sausage Gravy for Biscuits and Gravy

Pictured: Biscuits and gravy with plant based eggs.

Ingredients:

• 2 cups of beefless crumbles
• 1/4 cup of diced onions
• 1/2 cup of diced baby Bella mushrooms
• 5 tbsps butter
• 1/2 - 3/4 cup flour (add more for thicker gravy)
• 2- 2 1/2 cups of plant milk. I used unsweetened original almond milk (add more for thinner gravy)
• 1 tsp black pepper
• 1 - 1 1/2 tsp garlic powder
• 1/2 tsp paprika (add a few pinches of red pepper flakes for more of a kick)
• 1/2 tsp coconut aminos
• 1 tbsp dried parsley
• 1/2 tbsp Italian seasoning
• 3 tsps salt

Instructions:

1. Cook/brown beefless crumbles
2. Remove crumbles from skillet and set aside (do not clean skillet)
3. Add in butter and melt
4. Add in mushrooms and onions and sautee for 5 minutes or until softened
5. Sprinkle in flour and combine well
6. Slowly add in plant milk stirring with a whisk
7. Let simmer for 5 minutes or until "gravy" has thickened. At this point, add in more flour for thicker gravy or more milk for thinner gravy
8. Add in coconut aminos and stir
9. Add in beefless crumbles and seasonings and stir. Taste test and make adjustments if needed.
10. Top with fresh parsley
11. Serve with homemade biscuits and a side of your choice (I recommend potatoes and onions, "egg" scramble, sauteed veggies)

**increase the amount of diced mushroom if not using beefless crumbles.

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