High-Protein Vegan Sausage Gravy (Dairy-Free & Nut-Free)
Craving classic biscuits and gravy — but need it dairy-free and nut-free? This high-protein vegan sausage gravy is made with seasoned TVP for rich, savory flavor and a creamy texture without cashews or plant-based meat substitutes. Perfect for cozy weekend breakfasts or holiday brunch. Why you’ll love it: - High-protein and budget-friendly - Dairy-free, nut-free, egg-free - Made from pantry staples - Creamy and peppery with real depth of flavor Serve over my golden dairy-free biscuits for the ultimate comfort meal.
Ingredients
- 1 c TVP
- 1 cup hot vegetable broth
- 1 tbsp olive oil
- 1 tsp dried sage
- 3/4 tsp smoked paprika
- 1/4 tsp dried thyme
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1 tbsp soy sauce or tamari
- Salt to taste
- 2 tbsp vegan butter or olive oil
- 2 1/2 tbsp all-purpose flour (or gluten-free blend)
- 2 1/2 cups unsweetened oat milk
- Cooked TVP sausage crumbles
- Salt and black pepper to taste
Instructions
- 1Hydrate the TVP
Place the TVP in a bowl and pour the hot vegetable broth over it. Let it sit for 5–10 minutes until fully hydrated.
- 2Cook the sausage crumbles
Heat olive oil in a skillet over medium heat. Add the hydrated TVP along with sage, smoked paprika, thyme, black pepper, garlic powder, and soy sauce. Sauté until lightly browned with some crisp edges, allowing it to develop deeper flavor. Season with salt to taste and set aside.
- 3Start the gravy
In the same skillet or a saucepan, melt the vegan butter or heat the olive oil over medium heat. Whisk in the flour and cook for 1–2 minutes until lightly golden, stirring constantly to avoid burning.
- 4Build the gravy
Slowly whisk in the oat milk, stirring continuously to keep the mixture smooth. Let it simmer until thickened to a creamy consistency.
- 5Finish and serve
Stir in the cooked sausage crumbles and season with salt and cracked black pepper to taste. The gravy should be thick enough to coat a spoon but still pourable.
