Vegetarian Sausage Gravy

Kimberly Killebrew

This vegetarian sausage gravy is so deliciously creamy and rich in flavor, even carnivores won't miss the meat!

4.91 from 22 votes

Prep Time 10

Cook Time 15

Total Time 25

Course Entree, Gravy, Main Course, Sauce

Cuisine American, Vegetarian

Servings

Calories 515 kcal

3 tablespoons butter
1 medium yellow onion , finely diced
1 clove garlic , minced
8 ounces vegetarian sausage (I'm using Morningstar Farms Original Veggie Sausage Patties, thawed and finely chopped
4 tablespoons all-purpose flour
2 1/2 cups whole milk or combination of milk and cream , vegans use cashew milk or non-dairy milk of choice
2 teaspoons vegetable bouillon base or 1 cube vegetable bouillon
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh sage or 1/4 teaspoon dried ground sage
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme leaves
8 buttermilk biscuits , cut in half (click link for our biscuit recipe)

Heat the butter in a medium skillet over medium-high heat and cook the onions 8-10 minutes until golden and beginning to brown. Add the garlic and cook for another minute. Add the veggie sausage and cook for another 3-4 minutes. Sprinkle the flour over the mixture and stir to incorporate, cooking for another minute.
While stirring constantly to prevent lumps, pour in the milk and heavy cream. Stir until smooth. Add the vegetable bouillon, salt, pepper and cayenne. Bring to a simmer and stir until thickened. Add the parsley, sage and thyme and simmer for another 2 minutes. Add salt and pepper to taste.
Serve immediately over the biscuits. Garnish with some additional chopped fresh parsley.

Nutrition info is for gravy only.

Keyword Meatless Sausage Gravy, Vegetarian Sausage Gravy

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