Best Vegetarian Sausage And Gravy Recipes

Easy and Quick Biscuits and Vegetarian Sausage Gravy image

Provided by Sharon123

Categories Breakfast

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

1 (16 ounce) can reduced fat refrigerated biscuit dough (8 biscuits)
1 tablespoon vegetable oil
0.5 (14 ounce) package meatless sausage (Lightlife Gimme Lean is good)
1/4 cup all-purpose flour
3 cups low-fat milk (rice milk works well)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

Prepare the biscuits according to package directions.
Heat the oil in a large nonstick skillet over medium high heat. Add the sausage; cook 3 minutes or until browned, stirring to crumble.
Remove from heat, cool slightly. Crumble the sausage into 1/2" pieces, and return to the skillet.
Lightly spoon flour into a dry measuring cup, level with a knife. Mix the flour and milk, stirring with a whisk until smooth. Add the milk mixture, salt and black pepper to pan; bring to a boil over medium high heat.
Cover, reduce heat and simmer for 3 minutes or until thick.
Split biscuits in half. Place 2 biscuit halves on each of 8 plates, top each serving with about 1/3 cup gravy.
Serve immediately and enjoy!

Nutrition Facts : Calories 330.1, Fat 17.5, SaturatedFat 5.2, Cholesterol 19.5, Sodium 979.1, Carbohydrate 32.8, Fiber 0.5, Sugar 9, Protein 10.2

Vegetarian Sausage and Gravy image

Provided by karyanakyoko

Categories Breakfast

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 8

7 ounces vegetarian sausages (I prefer Gimme Lean Sausage)
3 -4 tablespoons butter
1/2 cup chopped onion
4 1/2 tablespoons whole wheat flour
3 cups milk
2 tablespoons black pepper
1 tablespoon cayenne pepper
2 -3 dashes vegetarian worcestershire sauce

Steps:

Cook sausage in a skillet with 1 to 2 tablespoons of butter for about 5 minutes.
Add onions to sausage and cook until sausage is done.
Meanwhile, in a separate bowl, combine milk, Worcestershire sauce, and the black and cayenne pepper; set aside. The amount of both kinds of pepper is subjective. I like for my gravy to be spicy and hot so I put in what I think will be too much and then add two shakes. It is almost always perfect for ME. Do what is perfect for you.
When sausage/onion mixture is done, if you want to drain the extra grease, remove from the heat and do so. I usually don't because unlike real sausage, the vegetarian sausage does not produce nearly as much, but it is enough.
Return sausage/onion mixture back to skillet.
Over medium/low heat, add the remaining butter (if necessary)
Gradually add the flour.
Turn to coat sausage and cook until golden (approx).
Return heat to medium.
Stir in small amounts of milk (about a 1/4 to a 1/2 cup at a time).Continue stirring and let it soak up the flour and get too thick and then add a little more. Do this until it starts to thin and it takes on the consistency that you want. Be sure that you are stirring more or less continuously and that your most recent addition is heated through. (You may or may not use all of the milk mixture and if necessary, add more milk - Gravy is never an exact science)
Serve gravy over your favorite biscuits or bread.