Dairy-Free "Sausage" Gravy for Biscuits

Okay, Jillyn, this one's for you.

I'm been making dairy-free gravy since I went vegan, but I've never felt confident sharing it with too many people. I mean, The Hubby and I thought it was amazing, and the kids don't count because they've never had dairy, but what about other people? You know, those that still eat dairy.

So I tried this out on my little sister since her new li'l one can't tolerate dairy in the breastmilk. And Jillyn loved it. Since I usually just eyeball this I actually sat down and figured out measurements so I could share with with you. You're welcome.

I'm going to talk first about making the sausage flavored TVP, then how to make the sunflower seed cream, and then how to make the gravy.

Serves four-ish.



"Sausage" TVP

1/3 cup boiling water
1 tsp fennel seed
1/2 tsp rubbed sage
1/2 tsp garlic powder
1/2 tsp paprika
a few shakes of cumin
a few shakes of red pepper
1/2 cup TVP

I like to grind my fennel seed, but you don't have to. Also, I like to add my fennel to the water before boiling it to soften the seeds, but once again, optional. Mix all of the above. The TVP will not be fully reconstituted, it will finish reconstituting in the gravy.

Sunflower Seed Gravy Cream

1/2 cup sunflower seed kernels (no shells)
2 cups water
1/2 tsp salt
1/4 cup nutritional yeast

If you need to grind your seeds in a coffee grinder first, do so. I take the lazy route and blend the seeds with about 3/4 cup water in my blender until it's smooth. Then I add the rest of the ingredients. Blend until smooth and creamy.

Roux

3 Tbsp oil
3 Tbsp flour

Put the oil in a pan, add the reconstituted TVP. Fry for a little bit. Add the flour, stir until combined with oil. Slowly whisk in the sunflower seed cream, creating a white sauce. Cook until as thick as you like it. I like my gravy pretty thick. If you want a thinner gravy use less flour and oil. If you want it thicker, like a brick, use more. After you're done cooking add:

1 tsp liquid smoke

Taste for salt and other seasonings, then serve over biscuits.

Whew! I hope that wasn't too confusing, it's actually pretty fast to throw together. You can make this gluten free by using cornstarch to thicken the gravy instead of the roux. I really like using sunflower seeds for my gravies and cheeze sauces, the flavor seems just right after cooking, since it's a bit sharp. Yum.