The first recipe I’m going to share here is probably my most favorite of all. I found this one within my first year or two of being vegetarian, because I was desperate for a satisfying and tasty biscuits and gravy.
We can all picture the classic in our head: smooth, thick, white country gravy, chunks of spicy sausage over fresh cooked biscuits. One of the most satisfying and comforting southern dishes. This recipe puts a fresh, dinner-style twist on the classic breakfast and is extremely filling. With rosemary, cayenne pepper, and parsley, this is a great vegetarian meal any time of day.
I believe I originally discovered the recipe on Daring Gourmet. She posts other delicious vegetarian, paleo, and gluten free dishes as well. I’ve tweaked it a little to make it more to my liking. I love hash browns in my gravy!
- 3 tablespoons butter
- 1 medium yellow onion
- 2 cloves garlic, minced
- 1 package Morning Star veggie sausage patties (thaw and chop)
- 4 tablespoons flour
- 2 cups plain almond milk
- 1/2 cup heavy cream for thickness
- 1 veggie bouillon cube
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 tablespoons chopped fresh parsley
- 1 teaspoon fresh sage (1/8 teaspoon dried)
- 1 teaspoon fresh thyme (1/4 teaspoon dried)
- 2 cups southern style square cut frozen hash browns
- 8 freshly made biscuits
- Heat butter in a medium skillet over medium-high heat and cook onions 8-10 minutes until golden and beginning to brown. Add garlic and cook another minute. Add veggie sausage and hash browns and cook 3-4 minutes. Measure out milk and heavy cream. Sprinkle flour over the mixture and stir to incorporate, cooking for another minute. Stir constantly to prevent lumps.
- Pour in milk and heavy cream, stirring until smooth. Add veggie bouillon cube, salt, pepper, and cayenne.
- Bring to a simmer and stir until thick. Add parsley, sage, and thyme. Simmer for another 2-3 minutes. Taste and add salt and pepper as needed.
- Serve over biscuits and garnish with chopped fresh parsley.
And that’s it! Pretty simple and so, so good. If you want to make this a vegan recipe, you can use Earth Balance Vegan Butter sticks and leave out the heavy cream, using 1 1/2 cups of the plain almond milk instead and then adding in an extra 1/2 cup as needed until you get your desired thickness. In contrast, I try to avoid milk as much as possible, but if you prefer to use whole milk instead of almond milk in this recipe it makes it extra creamy. Experiment with it and make it your own! This is one of my favorites and hopefully you’ll love it too!
Next time I make this recipe I’ll come back to add photos of the steps for added convenience!