Creamy Vegan Sausage Gravy
This quick and easy vegan sausage gravy is made with broth instead of milk, so it's naturally dairy-free! It's ready in 15 minutes and perfect over biscuits, grits, or breakfast potatoes.
Servings: 4 servings
Calories: 76kcal
Ingredients
- 1 cup water
- 1 vegetarian bouillon cube
- 2 tablespoons vegetable oil
- ⅛ cup diced yellow onion
- ⅓ cup vegan sausage crumbles
- 2 tablespoons all-purpose flour
- Salt and pepper, to taste
Instructions
- Boil the water in a kettle or the microwave, then stir in the bouillon cube until it fully dissolves. Set the broth aside.
- Heat the vegetable oil in a small pot over medium heat. Add the diced onion and vegan sausage crumbles and sauté until the onion is tender and translucent and the sausage is lightly browned.
- Lower the heat to a gentle simmer, sprinkle in the flour, and stir until it forms a smooth roux.
- Slowly pour in the broth while whisking constantly. Season with salt and pepper and keep whisking over low heat until the gravy thickens.
Video
Notes
- This recipe makes about 1½ cups of gravy.
- If the gravy is too thick, stir in a splash of dairy-free milk at a time until it reaches the consistency you like.
- For a lighter-colored, creamier gravy, use less water and add non-dairy milk like cashew, oat, or soy milk instead.
- For gluten-free gravy, use a gluten-free all-purpose flour blend and gluten-free vegan sausage crumbles.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Add a splash of broth or dairy-free milk when reheating, since it thickens as it cools.
Nutrition
Serving: 1serving | Calories: 76kcal | Carbohydrates: 4g | Protein: 0.5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 183mg | Potassium: 11mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 0.1IU | Vitamin C: 0.4mg | Calcium: 4mg | Iron: 0.2mg