Tag Archives: sausage

Biscuits & Sausage Gravy: Vegetarian Style

One of my absolute favorite breakfast dishes in the whole-wide world is biscuits and gravy. My Dad would always make it for me on my birthday when I was little. He would even make it for my friends when I would have sleepovers. (What a great Dad, huh!?!)

When I moved out, I would still crave this comforting dish. Unfortunately for me, I found out I’m highly allergic to cow’s milk, specifically the protein casein. I’m not the typical “lactose intolerant” gal. The type of allergy I have wreaks havoc on my digestive tract days after consumption. This prompted me to find an alternative that was just as tasty as the original. Hence, this recipe was born.

My Sweetie now begs for this dish like I used to as a child. I smile with the thought that I have passed on my love for this dish that will always remind me of my Dad. Recently, when my family (Dad included) visited for the holidays, I made them my version, and everyone ate it up like the recipe hadn’t changed. Woohooo! I call that a success!

Serves two.

Adapted from a recipe by Chez Bettay, original recipe found here:

Biscuits:

Makes 4 biscuits.

Get out a food processor or mixing bowl (it can be done both ways – just be sure not to over-mix). 

Add the flour to your food processor with the coconut oil, sea salt, and baking powder. Pulse until slightly combined.

Add the goat milk to the flour mixture. Pulse to combine. 

Now add the apple cider vinegar to your soymilk to create a vegan “buttermilk.” Slowly drizzle this into the food processor to gently combine. Being careful not to over mix. 

Turn out onto a floured board.  If slightly wet, knead in some more brown rice flour. You want the mixture to be slightly wet, but not falling a apart. 

Pat dough into a 3/4in to 1 in thick. Slice into 4 parts. Take each part and form into a biscuit. Or use biscuit cutters.

Place onto a greased cookie sheet. Brush tops with a little more melted coconut oil.  Bake for 13-15 minutes.

Sausage Gravy:

While the biscuits are baking we can start making the gravy.

Brown the sausage over medium high heat.. Remove from the pan and set aside.

Reduce heat to medium/medium-low. Add the coconut oil and flour to the pan and cook to make a roux. Cook slightly to get rid of the floury flavor. 

Add the soy milk, and whisk quickly to combine. One combined, turn up the heat to medium high. 

Add a ton of fresh cracked pepper (to your taste), add some salt and a little sprinkle of sage. 

Bring to a simmer and cook until thick. Add the sausage back in, and stir to combine. Check your gravy for seasoning … add more salt, pepper, and sage to your liking. 

Keep some extra soy milk on hand if the gravy begins to thicken too much. You will be able to thin it out by adding a tiny bit of soy milk at a time until you get the gravy consistency you like.

Slice open your biscuit, butter it, and then top it with heaping spoonfuls of gravy. Now eat up!

What is your all-time favorite breakfast? I would love to hear about it in the comments.

I will note that you can make your own “veggie sausage” with TVP by moistening the TVP with water or broth and then seasoning it with sage, salt, and pepper (which I did in this recipe since I was short on sausage patties). If you would like to know more about how to cook with TVP, please let me know in the comments section.  

Until next time, I send you peace, love, and good energy.

~Sharon

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Hashbrown Breakfast Skillet

I hate a boring breakfast … that’s why I’ve created tasty-wacky creations such as my Cornbread Breakfast Skillet. This next recipe is one of my favorite go-to breakfasts. It can be changed up to be taco-style with salsa, cheddar cheese, and sour cream on top. Or it can be dressed up as gourmet with goat cheese and pine nuts. Here’s one of my basic recipes. I threw in the artichoke hearts in because I needed to use them up. Feel free to add or subtract any of the ingredients to fit your family’s taste.

Serves Two Moderately Hungry People

What you’ll need:

  • 6 small red potatoes, shredded
  • 2 morning star patties, crumbled
  • 2-3 ounces of mushrooms, chopped
  • 4 ounces of artichoke hearts, chopped
  • 3-4 eggs
  • blue cheese crumbles, for garnish
  • butter/oil
  • salt & pepper

Heat oven to 375 degrees F.

Meanwhile, bring a pot of salted water to a boil. Add shredded potatoes, boil for 1-2 minutes, drain into fine mesh sieve or colander. 

In a large cast iron skillet heated to medium, add sausage, mushrooms and artichoke hearts. Fry until slightly brown and crispy. Remove from skillet and set aside for later. 

Get the skillet hot again. Add oil or butter of your choosing. Then add the shredded potatoes. Fry until brown and crispy on both sides, about 6-8 minutes on each side. Add more oil/butter as needed to keep frying the potatoes up nicely.

*Note* The trick to great crispy hash brown is not moving them around too much. If you move them around … the starch in them gets all gooey and that’s what gives you chewy potatoes. The blanching process we started out with helps rid the potatoes shreds of some of their starch so they will fry up nicely.

Next, layer the sausage, mushroom, artichoke mixture on top of the hash brown layer. Crack the eggs over the top. Season with salt and pepper. Bake in the oven for 15-20 minutes. Or until the eggs are cooked to your liking. I like mine well-done. Top the skillet with a sprinkle of blue cheese and serve it up!

How do you overcome the boring-breakfast blues?

Until next time, I send you peace, love, and good energy.

~Sharon