Vegan Brunch Pt. 1 | Biscuits, Gravy & Sausage

There are many things I dislike about living in the south, but one of the few things I love is the food. When I think of comfort food, I think of southern home cooking, the kind of meals my grandma (Mimi) would've made for the family on a Sunday after church. A classic staple in most southern homes is buttermilk biscuits, country gravy, and breakfast sausage patties.

As I've said in previous posts, one of the hardest things for me while going vegan was coming to terms with the fact that I would have to give up these childhood foods that I loved so much. Thank goodness I didn't stop trying to recreate them though, because the following recipes are pretty darn close to my Mimi's cooking.

Today's post in the first in my Vegan Brunch series on Youtube, I hope you all will follow along with me while I go through my favorite brunch/breakfast recipes.

If you are planning to make this entire plate of food, it is best to start with the buttermilk biscuits first.

**For the biscuits I used Cozy Peach Kitchen's recipe.

Buttermilk Biscuits:

Click here for the written recipe, or follow along step by step with me in the above video.

*The recipe is the same, but our methods are slightly different. I recommend watching my video tutorial. I also brush the tops of the biscuits with soy milk prior to baking for a golden brown finish.

Breakfast Sausage Patties:

1/2 TVP

1/2 boiling water (+ 1/4 Cup)

3 TBSP soy sauce

1/2 tsp Liquid Smoke

1/4 cup poultry seasoning*

1 tsp crushed red pepper (or to taste)

2 TBSP nutritional yeast

1 tsp fennel

1 tsp black pepper

1 1/2 tsp salt (or to taste)

1 tsp onion powder

1 TBSP brown sugar

1/2 cup whole wheat flour

3/4 cup AP flour**

1 TBSP ground flax seed

Oil for frying and rubbing on work surface to prevent sticking.

*I know that 1/4 cup of poultry seasoning is a lot and can be quite expensive if you didn't get a deal on it. This amount can be cut down to 2 TBSP if need be. This will effect the color and will lessen the potency of the flavor, but they will still be delicious.

**You can cut down on the amount of flour in order to achieve a more tender sausage. The less flour you use, the more sticky the dough will be. I recommend starting with 1/4 cup of AP flour and stirring in more until you reach your desired consistency. I used more flour for the video to make the cutting process faster.

1. In a large bowl combine TVP and hot liquid ingredients (less 1/4 cup water.)

2. Stir in dry herbs and spices. Allow to for a couple minutes to soak up moister and flavor.

3. Stir in flours and flax.

-If you used the full amount of flour you will need to add the additional 1/4 cup of water, if you used less flour you should not need additional water.

4. Oil a hot skillet as well as your work surface. Using your hands press down the sausage dough until your desired thickness is reached. Using a cookie cutter, or whatever you have on hand, cut out your sausage patties. Repeat with left over dough.

5. Cook on medium high heat until golden brown on both sides. Using plenty of oil will help with an even browning instead of sporadic dark brown spots.

Leftover patties can be kept in the refrigerator for one week or in the freezer for months. (Just eat them before they get freezer burn.)

Country Style Gravy:

3 TBSP neutral flavored oil

3 TBSP AP Flour

1/3 cup raw cashews

2 cups water

Salt & Pepper to taste

1. Make cashew cream by blending cashews and water on high until smooth, set aside.

-If you can't make cashew cream, you an use any plant milk you like. Just make sure that it is unflavored and unsweetened. "Natural Flavors" are often vanilla, so be careful so that you don't end up with vanilla gravy. Yuck.

2. Heat oil in a small sauce pan over medium heat.

3. Whisk in flour and continue whisking until all lumps are gone and a slight golden blonde color is reached, this should take about 1 minute, if that. *If pan is too hot your flour will burn. Keep an eye on the flour.

4. While whisking, pour in prepared cashew cream. Keep whisking until the gravy is your desired thickness. *Remember that the gravy will continue cooking once the heat is turned off, so stop a little before you think it's perfect.

5. Ladle over biscuits and sausage, and enjoy!

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