Chef:   Chuck Underwood
Prep Time:  15 minutes
Cook Time:  45 minutes
Total Time:  1 hour

 

 

 

 

 

 

 

 

INGREDIENTS

Sausage

  • 1 ½ c cauliflower chopped fine
  • 4 oz mushrooms chopped fine
  • 1 c walnuts chopped fine
  • 2 T low sodium soy sauce or Braggs Aminos
  • 1 t molasses
  • 1 t maple syrup ¼ t Liquid Smoke
  • 2 T nutritional yeast
  • 1 ½ t rubbed sage
  • ½ t ground pepper
  • ½ t garlic powder
  • ¼ t nutmeg
  • ¼ t ground thyme

Gravy

  • ¼ c flour
  • 1 T nutritional yeast
  • 1 t rubbed sage
  • ½ t salt
  • ½ t ground pepper
  • 1/8 t ground thyme
  • 3 -4 c unsweetened almond milk

DIRECTIONS

Sausage

Preheat oven to 350 degrees F
Chop cauliflower, mushrooms, walnuts finely, to a uniform size.
Mix together in bowl and add soy sauce, molasses, maple syrup, and Liquid Smoke.  Mix well.
Add remaining spices and mix very well.
Turn out evenly onto parchment lined baking sheet and bake for 30 minutes.
After 30 minutes, flip/mix with spatula and continue baking for an additional 15 minutes.
Set aside.

Gravy

Mix all dry ingredients in skillet and toast over med heat for a few minutes.
Increase heat to med-high and slowly stir in almond milk, whisking continuously to break up any clumps.
Once it begins to bubble, lower heat and add sausage crumbles.
Stir until it has thickened to desired consistency…add more milk to thin.

TIPS

Serve over my Fluffy Vegan Buttermilk Biscuits (see this site or Brand New Vegan), potatoes, rice or old fashioned down home bread.

 

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"!  Connect Chuck Underwood at: 
https://twitter.com/brandnewvegan/
https://www.pinterest.com/brandnewvegan/
https://www.instagram.com/brandnewvegan/

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