Nov 15, 2014
Homemade Vegan Country Breakfast Sausage Gravy
I blew myself and my honey away with this recipe. Sometimes, the first time’s the charm and this was one of those times. Charming? Well, more like FANTASTIC! I had to slip it in between some other upcoming posts because I was just so excited to tell you about it…
When I used to eat SAD (Standard American Diet) food, biscuits and gravy was one of my favorites when we would go out for breakfast… even though it left what felt like a large, solid lump in my stomach from that pasty, white-flour gravy. Ugh. It was one of my dad’s favorites, too, and I used to make it for him regularly. I wish he was still around to taste this much healthier version! Miss you, Dad. xo
Anyway, this recipe is pretty simple, given its extraordinary flavor and texture profile. It does use quite a bit of cashews for the sauce part of the gravy, so it is NOT low fat. But once in a while I do splurge on something like this. With the holidays coming up, some of us may be hosting a brunch along the way. Even omnivores would surely devour this gravy with pleasure. No, I am not posting the sweet potato biscuits that are pictured with the gravy… those are still a work in progress! So for now, you’re on your own as to what you smother with this groovy gravy. Whatever it is, though, the gravy will definitely be the star.
- 1 8-oz. package tempeh, crumbled
- 1 tsp ground sage
- 2 tsp ground fennel seeds*
- 1 tsp marjoram
- ½ tsp red pepper flakes (or more if you like it spicy)
- ½ tsp smoked paprika
- ½ tsp ground black pepper
- pinch of salt or to taste (optional)
~ for the sauce
- 2 cups raw cashews
- 2½ cups water
- 1 tsp dried onion flakes
- Crumble the tempeh (I did this using my food processor… took about five pulses).
- Water sauté the tempeh with the rest of the sausage ingredients until the tempeh is tender and the herbs are well incorporated (about 10 minutes). Add bits of water to prevent sticking.
- Place the cashews, the water and the onion flakes in a high powered blender and blend until smooth. If you don’t have a high-powered blender, any blender will work if you soak the cashews for about three to four hours prior.
- Add the sauce to the sausage crumble mixture and stir well to combine. Simmer until warm, adding more water as needed and to get it to the thickness you desire. Keep in mind, the cashew sauce will continue to thicken as it heats so you may need to add water again and again if you’re keeping it warm on the stove.
- Top your favorite biscuits, or whatever else you like, with the gravy.
Serves 4. Enjoy!