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)
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.