I had a request for my gravy recipe after posting about my buttermilk biscuit recipe. This should work for any type of ground meat or meat substitute or chopped mushrooms.
Veggie/Vegan Sausage Gravy
3 T shallot oil (oil used to only fry shallots, filtered to remove particulates)
2 t sage
2 t thyme
1/2 t rosemary
1/2 t nutmeg
1/2 t cayenne pepper
1/2 t red pepper flakes
1 pkg (12 oz) vegan grounds (equivalent to one pound of uncooked ground pork or turkey)
1 T brown sugar
1 T freshly ground black pepper
2 T unsalted butter or butter substitute
1/3 c flour
4 c milk or milk substitute
1/2 t sea salt
Rule of Thumb: 1 part fat + 1 part flour + 16 parts hot liquid or 2 T fat + 2 T flour + 1 cup hot liquid = 1 cup of gravy
In a medium saucepan, heat the shallot oil over medium-high heat. Add in the sage, thyme, rosemary, nutmeg, cayenne pepper, and red pepper flakes, and lightly fry them. Quickly add the frozen grounds so that the herbs don’t burn.* Brown the grounds, and add in the brown sugar and black pepper.
Melt the butter in the pan with the grounds. Add in the flour to make a roux. Make sure the flour toasts before adding in the milk. Reduce heat and stir until the gravy is cooked and thickened ~10 minutes.
Enjoy over biscuits.
*You can use sausage-style grounds and cut out all of the frying of the herbs.
Stereotype Rebel 