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Vegan Sausage Gravy and Biscuit Skillet Recipe - Breakfast

Being vegan comes with some of the strangest questions such as “where do you get your protein and calcium”. Among vegans, this is a constant irritation inducing question and a common sentence to mock later. One question I always find strange is, “If you don’t eat meat, what do you eat?” Um, everything else… Vegans can eat the same meals as carnivores, just healthier and with humanity towards animals. Hence, I find it appealing to take traditional meat filled recipes and make them vegan just to prove the point. Here is one case of vegans can eat anything, there are no restrictions.

The original recipe that inspired me for the below recipe came from a carnivore recipe website, it was not originally vegan. To execute this recipe with flying colors, I went ahead and used some Gimme Lean vegan sausage, available in most grocery stores (and Wal-Mart). It is normally in the chilled produce section near the tofu and other vegetables. Feel free to also make a vegan sausage at home and use it for this recipe. We found this recipe was very easy to convert an animal-friendly version and we would definitely make it again. Delicious!

Since this is a copyright reserved recipe, I can not give you the entire recipe but I am going to share the veganized parts so you can look at the original and make your own at home. Again, the original recipe came from The Slow Roasted Italian Website so please refer to it for the rest of the ingredients.

Vegan Sausage Gravy and Biscuit Skillet Recipe - Breakfast

  • Drop Biscuits
  • ½ c nutritional yeast
  • 1 ¼ c Vegan Non-dairy milk

Following along with the original recipe is easy, just use the above substitutions to assure this is vegan. We found the original did not have enough freshly ground black pepper or salt so we did add extra to taste similar to what we are used to for this common farmer’s breakfast dish.

Nutritional Info
  • Servings Per Recipe: 6
Amount Per Serving (according the ingredients I used)
  • Calories: 378.6
  • Total Fat: 9.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 953.4 mg
  • Total Carbs: 53.1 g
  • Dietary Fiber: 8.2 g
  • Protein: 19.4 g

This dish is part of the Weekly Vegan Menu Series from November 1-7, 2014.

*Note: Since we are not milk drinkers, we tend to only have one type of milk in our refrigerator at once. Hence, we did use this coconut almond milk blend which turned out okay. Normally we would suggest using an unsweetened soy milk or unsweetened almond milk instead. Coconut milk has a slightly sweet taste naturally (even unsweetened varieties such as ours) so it makes the entire dish a bit sweet. But if you like sweet, go for it!

 

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