I have been on a weight loss journey since the early part of December 2020, and I’m still going strong. My goal is to lose a few pounds by focusing on whole grains, beans, veggies, greens, and whole plant fats. There are no magic foods or magic calories, but I’ve found that by eating these foods together, that I feel my best after each meal, and I feel fuller for longer. 

The other day I was craving a decadent, southern-style smothered breakfast. I didn’t care what the gravy was going on, I just knew that I wanted to cover something in it. Instead of trying to make some sort of whole grain biscuits, I decided to go the skillet route, and roast up some veggies to make a delicious hash. 

Sweet potatoes sat in as my whole grain, I added black beans as one of my sources of protein. I added broccoli and onion as my veggies, and then before coating the whole thing in my “Sausagey” Cashew Gravy, I decided to grill up some firm tofu to act as an egg-like topping for the hash.

Admittedly, this is not a fully tested and exacted recipe. What you see in the video is the first time I attempted to make this dish. It was so incredible, that I had to share it with y’all here. I had made the gravy before and put it over biscuits, but apparently when I went to make it this time, I forgot what my ratio of cashews to water was. 

The gravy recipe has been refined, and can be followed exactly, but the hash portion of the dish is all up to you. I’ll give you the basic ratios of what I used, but this is a blank canvas that can go in so many directions. 

Let’s start with my “Sausagey” Spice Blend. This can be added to pretty much anything to make it taste like breakfast sausage.

“Sausagey” Spice Blend

5 from 1 vote
Monson’s “Sausagey” Spice Blend
Prep Time
5 mins

A blend of dried herbs and spices that will make anything taste like delicious breakfast sausage.

Author: Michael Monson
  • ½ teaspoon granulated garlic or garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried parsley
  • ½ teaspoon dried thyme
  • ½ teaspoon whole fennel seeds
  • ½ teaspoon red pepper flake (optional)
  • ½ teaspoon dried ground sage
  • ½ teaspoon seasoned salt or salt of choice
  • ½ teaspoon ground black pepper
  1. Combine the ingredients it a spice grinder or mortar and pestle, and grind into a fairly uniform powder.

  2. Store in an airtight container until ready to use

“Sausagey” Cashew Gravy

5 from 1 vote
“Sausagey” Cashew Gravy
Prep Time
3 mins
Cook Time
5 mins

A rich flourless, oil-free, and gluten-free country-style gravy that's perfect for your favorite WFPB southern-style breakfast dishes.

Course: Sauce
Cuisine: American
Servings: 6 servings
Author: Michael Monson
  • 2 cups water or vegetable broth
  • ¾ cup about 3 ounces raw cashews or cashew pieces
  • 1 tablespoon “Sausagey” Spice Blend (or more to taste)
  • 2 teaspoons (enough to make 2 cups of broth) "No Chicken" flavored Better Than Bouillon or vegan bouillon of choice
  • 1 tablespoon nutritional yeast
  • 2 teaspoons Bragg’s Liquid Aminos or low sodium soy sauce
  • salt and black pepper to taste
  1. In a high-speed blender or NutriBullet, blend the water and the cashews until there are no bits of cashews remaining. If you don’t have a high speed blender, soak the cashews in just-boiled water for 10 to 15 minutes before blending.

  2. To a medium saucepan on medium heat, add the cashew/water mixture along with the remaining ingredients. Stir continually as the mixture heats, begins to simmer, and starts to thicken. If the gravy is too thin after simmering for a couple of minutes, allow it to continue to simmer until it has thickened to the desired consistency. If your gravy is too thick, add water until it has been thinned to the desired consistency.
  3. Taste, and add more “Sausagey” Seasoning, salt, and pepper as needed. Serve warm over anything you want to add a “Sausagey” Gravy to.

WFPB Smothered Sweet Potato Hash

5 from 1 vote
easy WFPB Breakfast
Easy WFPB Sweet Potato Hash with “Sausagey” Gravy
Prep Time
10 mins
Cook Time
25 mins

Quick and easy WFPB breakfast has

Course: Breakfast
Cuisine: American
Servings: 4 servings
Author: Michael Monson
  • 3 to 4 medium sweet potatoes
  • 2 cups broccoli florets
  • 1 cup cooked black beans
  • 1/2 cup diced onion
  • 1 block (14 ounces) firm or extra firm tofu
  • 1 batch “Sausagey” Gravy (recipe above)
  1. Preheat your oven to 375 F.

  2. Wash and cut your sweet potato into 1/2 inch cubes. Cut the broccoli florets into bite-sized pieces. Bake together on a lined baking sheet until perfectly browned and tender, about 25 minutes. You'll probably want to turn them halfway through cooking. If the broccoli gets too dark, remove it and allow the potatoes to continue to cook.

  3. Cut your tofu into 12 thin slabs, and sandwich those slabs between sheets of paper towel or a clean tea towel. Allow the tofu to dry for about 5 to 10 minutes while you prepare other ingredients. Heat a well-seasoned cast iron or nonstick skillet to medium-high heat. Sear the tofu on each side until golden brown. You may have to work in batches to cook all of the tofu.

  4. Heat your black beans in their liquid either on the stovetop or in the microwave.

  5. In your serving dish, add a layer of potatoes and broccoli. Top with black beans, onion, and grilled tofu. Pour gravy on top of the whole dish, and add salt and pepper to taste.

  6. Or, allow the ingredients to cool, and store them in an airtight container until ready to use.

Recipe Notes

These measurements are a rough estimate of what I used, multiplied by 4. You could easily make a single serving by using 1 sweet potato and then adjust the other ingredients accordingly. But who doesn’t want leftovers?!