Sunday, October 10, 2010

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.


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.


  1. Wow, you are an amazing and creative cook! Kudos!
    Sorry to sound dumb, but what does TVP stand for?

  2. Thanks, Carolyn! You're not dumb, I don't know if they have TVP down in Australia. TVP stands for texturized vegetable protein. It's basically defatted soy flour that's extruded under high temps, which makes it puff up and gain a chewy texture when rehydrated. Sometimes it's called TSP, or texturized soy protein.

  3. totally off the subject of your post ... but your kefir grains loooove my kitchen and are multiplying rapidly!! Hoping they have good Gi effects soon too .... :)

  4. Thank you SOOOOO much Krista! This means so much to me!!! really it does :) I can tell you love me :)

    LOOOOOVVVEEE you back!

  5. Caroline, I'm so glad! And now I must go take care of my neglected babies, I've been so bad with them lately. You might have to eventually share with me... :(

    Jillyn, you're SOOOOOO welcome! Make it for Jay and say it's love for breakfast.

  6. He he Krista, okay ... though I'll have to get some advice when we go to see our families for two weeks in the spring. :)

    I'm laughing about ginormous nighttime wool covers - I had to make my nighttime wool soooo much bigger than daytime, and customize some super stuffable fitteds for my very heavy nighttime wetter (but hey, who cares, he was sleeping!) Kevin and I used to laugh that he could even move around wearing that huge dipe ... too bad I don't have pics of that!

    I love the word picture you made of the kids all snuggled up in bed ... we thought we would cosleep but it didn't work out - either for me or Gideon ... oh well ...