Last Sunday I was craving some yummy biscuits and gravy. That deliciously creamy gravy atop a warm biscuit is all I wanted.
There is nothing like those sorts of comfort foods. The stick to ribs kind of stuff, right?
Unless you have adopted a cleaner way of eating. While I no longer eat sausage I still get those darn cravings. And when that happens it’s time to create a new version of that old favorite.
So that’s just what I did and let me tell you it did not disappoint!
This recipe is made with mushrooms instead of sausage. Almond milk instead of the cow’s and making sure it’s deliciously seasoned is the ticket.
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Food is a playground. You have to play with flavors and techniques to find that balance. I definitely think we did here and when your meat-eater tribe gobbles it up, you know it’s a winner!
What you will need:
- 1 tbsp of Vegan butter (such as Earth Balance)
- 1/4 cup of onion, diced
- 4 oz of mushrooms, diced (in this case I used Baby Bellas)
- 1 tbsp of Poultry Seasoning
- 1 garlic clove, minced
- 1 tbsp of Nutritional Yeast
- 1/4 cup of Vegetable Stock
- 3 tbsp flour
- 2 cups of unsweetened Almond Milk
- 2 tsp of Worcestershire (vegan works as well)
- dash of cayenne (optional)
- salt & pepper to taste
Melt vegan butter in a skillet on medium heat. Add onions and cook until transparent. Add mushrooms and cook through. When they have softened quite a bit, season mixture with a sprinkle of salt and pepper, add poultry seasoning and garlic. When garlic becomes aromatic add the Nutritional Yeast, stir. Next goes in the vegetable stock, stir to heat and add flour.
Stir with wooden spoon to create a paste. When the paste forms proceed on adding your almond milk slowly, allowing the mixture to combine and thicken. Bring to a simmer and continue to stir. Now add the Worcestershire, cayenne and a bit more salt and pepper to taste. Stir.
Cook another couple of minutes and serve immediately over your favorite biscuits! 🙂
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