Monday, August 16, 2010
Vegan "Sausage" Gravy and Buckwheat Cakes
When I was young my Grandmother and Mother would make biscuits and gravy and I always loved it. Although I always picked out the sausage... Ground meat was never my thing. When I became a vegan I missed gravy and while soy milk will make gravy I never liked the flavor of it. But we started using Almond milk a while back and it makes a nice gravy! We started just made Pepper Gravy but have now started using LightLife vegan Sausage. It works really well in leaving that "sausage" flavor in the background making it a heartier gravy as well. I was actually surprised at how the taste was so satisfying. As I mentioned above I never liked ground meat when I still ate meat but this is a really good alternative and I really like it.
1/2 pack Lightlife Vegan Sausage
2 to 3 cups Original Almond milk
2 to 3 tbsp oil/vegan butter (I use a mix)
2 to 3 tbsp Flour
Set burner on Med.
Start by making a roux. Add the oil and/or butter to the pan to melt/heat. Then add the flour. This will make a thick paste. Right after it comes together let cook for a minute to cook out the flour flavor. Don't let it cook to long. The longer you cook a roux the less effective it is. Than add a small amount of milk and whisk till it thickens. If it isn't thickening turn up the heat some. It may boil a little and that is fine. Keep adding the almond milk till you get it to the thickness you are looking for. Keep it heated without burning it till you are ready to use it. If it has thickened to much while waiting just add some extra milk and whisk.