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Close up overhead shot of meatless breakfast gravy in a cast iron pan being stirred by a wooden spoon.

Easy Vegan Sausage Gravy

Brittany Roche
Nothing goes better over biscuits than a classic sausage gravy, and this is the BEST vegan sausage gravy there is! It has all of the flavor and texture but no meat, butter, or even flour! This vegetarian breakfast gravy recipe is also easily made oil-free, gluten-free, and nut-free. It is just pure magic and the perfect meatless country gravy for a cozy plate of plant-based biscuits and gravy!
4.86 from 7 votes
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Course Vegan Breakfast Recipes
Cuisine American
Servings 6 servings
Calories 182 kcal

Ingredients
  

For the sunflower cream:

For the rest of the gravy:

Instructions
 

  • PREP THE SUNFLOWER CREAM: Add all the ingredients for the sunflower cream to your high-speed and heat-safe blender or food processor. Cover with the lid and let this sit while you cook the sausage. This will soften the sunflower seeds and make an even smoother cream.
  • COOK THE SAUSAGE: Heat the optional oil in a non-stick or cast iron skillet on medium heat. Add the chopped sausage and cook for 7-10 minutes to brown. Then, turn off the heat while you make the sunflower cream.
  • BLEND THE SUNFLOWER CREAM: Next, cover and blend all the ingredients for the sunflower cream, stopping to scrape down the sides as needed, until the mixture is completely smooth and creamy.
  • BRING IT TOGETHER: Return the skillet with the sausage to medium low heat and pour in the sunflower cream. Add the crushed red pepper flakes and stir until totally combined. If the texture is good for you at this stage and the gravy is warmed through, turn off the heat. If it’s too thick, add another 2 Tbsp of water at a time until it reaches your desired consistency. If it’s too thin for you, continue to cook the gravy on low heat, stirring, often until your desired texture is reached.
  • SERVE: Serve this vegan gravy over our vegan herb biscuits or homestyle waffles and enjoy! See notes for storage and reheating instructions.

Video

Notes

  • SAUSAGE OPTIONS: The flavor and texture of your gravy will vary depending on what vegan sausage patties you use. Brands we know and trust: Ozo, Gardein, Meatless Farm, Jack and Annie’s, Beyond Meat, MorningStar, and Impossible. 
  • GLUTEN-FREE: To keep this recipe gluten-free, make sure you’re using a gluten-free vegan sausage. We recommend Jack and Annie’s or Beyond Meat!
  • SUNFLOWER SEED OPTIONS: If you don’t have or can’t use sunflower seeds, try cashews or hulled hemp seeds instead!
  • OIL-FREE: To make this oil-free, saute the vegan sausage in water or a non-stick skillet. You’ll also want to use a low-oil or no-oil vegan sausage. Admittedly, this is fairly hard to find. If you have a recommendation, please leave it in the comments!
  • LEFTOVERS: Store leftovers in an air-tight container in the fridge for up to a week or the freezer for up to 8 weeks. When reheating, you will need to whisk in more water, as the gravy thickens considerably as it sits. The flavor also deepens as it sits, so you shouldn’t need to add more seasoning. 

    • Nutrition

    Serving: 1gCalories: 182kcalCarbohydrates: 3gProtein: 8gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 12gSodium: 1572mgFiber: 2gSugar: 1g
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