Vegan sausage gravy

Adapted from Sam Sifton’s NYTimes recipe. It serves 6 modestly or 4 hearty portions. While it isn’t quite as rich as a meat-based gravy, the impossible sausage and Oatly are still delicious and can probably fool someone not having a side by side taste test. Serve with your favorite biscuits!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

If the vegan sausage is in casings, remove so you can crumble it. If that’s not easy, you can mince it - you want small crumbles. Set a large, heavy-bottomed skillet over medium heat and cook the sausage, breaking it up with a wooden spoon, until it is loose and browned, approximately 7-8 minutes for Impossible sausage (may be different for your brand). Taste sausage and adjust seasonings — you may wish to add paprika, sage and fennel aggressively depending on what flavor you like in your gravy!

Step 2

If your vegan sausage didn’t render much oil, add 2-3 tablespoons of vegan butter or a neutral oil to the pan. This is to make the roux - you want approximately 4 tablespoons of fat to match the 1/4 cup of flour. Sprinkle the flour and pepper over the sausage and cook, stirring constantly, until the flour has been absorbed by the fat and has gathered its flavors close, approximately 5 to 7 minutes.

Step 3

Slowly stir in the oat milk and cook at a bare simmer until the gravy gets thick and the roux covers the back of a spoon. If it is too thick for your liking add more milk and stir. Check seasonings (I usually add more salt, and a little paprika at this point, and maybe more black pepper) and serve over split or roughly crumbled biscuits. Goes great with Louisiana Crystal hot sauce!