I love gravy. All kinds. Any time I think about mashed potatoes and gravy….I want to eat them right now.

I had a conversation about gravy on Sunday and I was inspired. I had not yet attempted biscuits and gravy since I stopped eating dairy, they used to be a part of almost every big Sunday breakfast. We don’t really eat huge, overwhelming breakfasts anymore, but I love biscuits and gravy.

I would have normally used Bisquick to make my biscuits but I didn’t have any. I found a recipe for vegan buttermilk biscuits online and they turned out a little too dry. It didn’t matter much once they were covered in gravy.

For the sausage in the gravy I used Lightlife ground sausage. I browned it in pan with some oil and used a masher crumble it up.

For the gravy I made a roux out of flour and canola oil, equal parts. Then I added plain, unsweetened soy milk and whisked until it was mixed really well. I used a lot of black pepper ( I think the black pepper and sausage should be the standout flavors in sausage gravy), some salt, paprika and a little cayenne pepper to give it some heat. Whisk over low heat until nice and thick, add sausage and warm through. Serve right away, it thickens a lot as it cools. If it gets too thick just add a little water and whisk.

biscuits and gravy

We had gravy for dinner as well. I made some Gardein beefless strips, beet greens and mashed potatoes to go with my green chili gravy. When I pulled the tomatoes out of the garden this year, I saved all of the little green tomatoes that were left on the plants. I like to cook with them, they are great in pasta dishes. I grabbed a bag of them out of the freezer and put them in a pot with lots of mild green chilis, garlic and salt. I covered everything with water then brought it to a boil, reduced the heat and simmered for an hour. Once everything was really soft I poured out some of the water, leaving just enough to barely cover the cooked down veggies. I used an immersion blender to make a puree and added some green hot sauce, garlic salt and black pepper. I made a roux out of earth balance and flour, then slowly whisked in my pepper puree, stirring over low heat until it thickened. I whisked in a big dollup of sour cream and served it hot over garlic mashed potatoes. I could eat gravy with every meal. This post actually took me over an hour because I stopped mid way to go eat leftover gravy.

green chili gravy

Gravy. It’s good.

About beetdown

Food junkie, recipe scavenger, part time gardener, lover of all things pretty.
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