• Recipes Sauces & Gravies — 
  • Sven's World Famous Vegetarian Sausage Gravy (Don't Question Me)
  • Vegetarian Sausage GravyIt's bad for you. Just don't think about it.

    • 1 lb mild vegetarian breakfast sausage (you might remember seeing this in a fancy little tube)
    • Roughly ⅓ cup of flour (this isn't brain surgery... so chill)
    • 1 cup of milk or unflavored coffee creamer (dissolved in water)
    • 2 tbsp chopped onions (use minced if you like — we're easy around here... but re-hydrate them first)
    • Dash of salt
    • Black pepper to taste
    • 3 tbsp vegetable shortening (see below for more on that)
    First off, you have to choose a vegetarian sausage. You can use something like Impossible Sausage® (not a paid endorsement), but you'll have to add more water and some corn starch as these products tend to continue absorbing liquid AND bonding with the flour while you cook.

    Brown the sausage in a skillet of some sort. Use a big one. You have a lot of stuff to add. Use a potato masher to break up the sausage. DO NOT DRAIN the liquid unless there is more than a few tablespoons, in which case you will need to leave a few tablespoons in the sausage. Vegetarian sausage is usually pretty lean. It's very unlikely that you'll need to drain the skillet. If there is no liquid, you'll need to add a few tablespoons of shortening.

    Spread the sausage in the skillet and evenly cover it with the flour. Reduce the heat to a simmer. Mix the flour and sausage together slowly so that the sausage is covered and there are no lumps. Warm the milk (yes, you can microwave it) and add to the pan while stirring. Blend until a nice paste is formed. Add about a cup of water and the onions. Stir until a thick sauce is formed (think Cream of Wheat).

    Transfer the mixture into a kettle or large sauce pan and slowly add warm water until you reach your desired gravy consistency. Add salt and pepper. Find your biscuits.