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4 from 2 votes
Vegan "Sausagy" Herb Gravy

This gravy is just the starting point. You could add hydrated TVP, tempeh, vegan sausage, or mushrooms to add a bit of "meat" to this flavorful "sausagy" gravy. If you're planning on serving this with my drop biscuits, I would recommend doubling this gravy recipe so that you have enough to smother all of the biscuits. 

Course: Breakfast, Sauce
Cuisine: American
Servings: 4 servings
Author: Michael Monson
For the gravy
  • 3 to 4 tablespoon olive oil
  • 1 tablespoon Monson's Sausage Seasoning Blend, or more to taste (see below)
  • ¼ cup all purpose flour
  • 2 to 3 cups soy milk, or your favorite unsweetened plant-based milk
  • 1 tablespoon nutritional yeast
  • 1 tablespoon Bragg’s Liquid Aminos, or low sodium soy sauce
  • ½ teaspoon real maple syrup
  • salt and pepper to taste
For Monson’s Sausage Spice Blend (enough for 2 to 3 batches of gravy)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon whole fennel seeds
  • 1/2 teaspoon red pepper flake (for a bit of heat)
  • 1/2 teaspoon dried ground sage
  • 1/2 teaspoon Seasoned Salt
  • 1/4 teaspoon ground black pepper
To make Monson’s Sausage Spice Blend
  1. Combine all herbs and spices in a mortar and pestle, or a small coffee grinder. Grind just enough to the crack open the fennel seeds, and slightly bread down the larger herbs. Store in an airtight container until ready to used
To make the gravy
  1. Add your oil and sausage seasoning to a pan. Bring the stove up to medium heat, and allow the oil and spices to mingle and lightly toast. Add your flour and cook for another two to three minutes, or until the flour starts to smell nutty.
  2. Measure 2 cups of soy milk, and begin pouring it into the pan a little bit at a time. Stir continuously to break up and dissolve any clumps of flour. When all (or most) of the lumps are gone, pour in the remaining milk*. At this time, add the nutritional yeast, maple syrup, and Bragg’s. Bring the mixture up to a simmer, stirring continuously as your gravy thickens. If your gravy gets too thick, add more soy milk to thin it out.

  3. Taste for seasoning. Sprinkle in a bit more sausage seasoning if the gravy seems to lack sausage flavor. Add more salt or Seasoned Salt if it tastes bland. Finish with a few grinds of fresh black pepper.
  4. Serve on split biscuits with a sprinkling of fresh parsley. 

Recipe Notes

*Lumps happen. Having your milk slightly warm when you add it to the pan can help to reduce them. Try your best to work the lumps out, but if you just can't seem to remove them, don't be afraid to run your gravy through a strainer before serving, or pop into a blender for a quick whirl. Nobody will be the wiser.