Vegan Sausage Gravy

This classic biscuits and gravy recipe is fantastic for special occasions, slow Saturday mornings, and any reason at all, come to think of it.

Course Breakfast
Cuisine American


  • 1/2 roll Gimme Lean
  • 1/2 tsp poultry seasoning
  • 1/2 tsp crushed red pepper
  • fresh pepper to taste
  • dash soy sauce
  • 1/2 tbsp blackstrap molasses (or maple syrup)
  • 1/4 cup canola oil


  • 1/4 cup canola oil
  • 1/3 cup flour
  • 2 cups plain, unsweetened soymilk
  • 2 cups vegetable stock or water
  • salt & pepper



  1. In a 12 inch cast iron pan or similar, heat oil, crumble sausage into pan, using the back of a slotted spoon to break it up. It's quite sticky, but should start browning nicely. Season to taste.


  1. Make a roux with the canola oil and flour. Slowly whisk in vegetable stock and soymilk. Season to taste.

Recipe Notes

Can be made ahead, the gravy will thicken but can be thinned out with a bit of soymilk or water. Store separately.