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Veggie Sausage, Biscuits, and Gravy

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Biscuits and gravy are kind of a big deal in North Carolina, so for a Yankee to come down here and not only attempt to make it for the first time, but also attempt to make it vegetarian was a bit ballsy. Not usually one to err on the side of humility when it comes to my food, I think I nailed this recipe. The gravy was thick and creamy, and over flaky warm biscuits, was the perfect Sunday dinner to share with a friend. (Sneaking in random veggies in your gravy never hurts either!).

Veggie Sausage, Biscuits, and Gravy

1/4 medium red onion diced
1 cup mushrooms sliced
3/4 cups baby carrots sliced
3 tablespoons olive oil
2 tablespoons earth balance
3 tablespoons whole wheat flour
1 1/2 cups unflavored, unsweetened almond milk
soy sausage sliced (vegan or veggie; I used 3 of the Trader Joe’s meatless sausages)
salt, pepper
pinch of nutmeg
biscuits (I bought them… no time to make!)

*Slice onion, mushroom, carrots. Saute in olive oil on medium heat until veggies are soft. Remove veggies. Cook soy sausage in same pan. Saute until browned on all sides. Remove from pan. Roughly chop sausage.

*In the same pan, add earth balance. Melt and then add flour. Whisk until fully incorporated. Cook 1-2 minutes (do not let your roux [‘butter’/flour mixture] turn brown]). Whisk in almond milk until roux in completely dissolved. Add salt, pepper, and nutmeg. Keep whisking on medium until your gravy thickens.

*Add sausage and veggies. Serve over warm, delicious biscuits.

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Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

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