Southern Vegetarian Breakfast Gravy

Southern Vegetarian Breakfast Gravy


CategoryDifficultyBeginner
Yields1 Serving
Prep Time5 minsCook Time20 minsTotal Time25 mins


After many tries, a few fails, and several years of fiddling with the recipe I’ve discovered that making my Gram's breakfast gravy without meat just requires some imagination and I have plenty of that! This recipe is a little heavy and probably not something you'd want to eat every day. But for me, on cool Sunday mornings with hot fresh biscuits out of the oven, it's worth the extra steps I'll have to track for the day.


 1 cup diced mushrooms
 1 vegetarian “sausage” crumbled up
 2 cream of mushroom soup
 2 tbsp 2 tbs butter + 1 for later
 1 cup milk - whole milk or half and half is better.
 1 tsp salt



1

In your pan, slowly start to bring it to a medium heat. Place your first 2 tablespoons of butter in the pan. Once it starts to sizzle, add your mushrooms and stir until they are golden brown.

When your mushrooms are brown, stir in crumbled “sausage” pieces to the butter and begin to brown them.

In a bowl, mix together your soup, milk, salt, and pepper.

2

Once your sausage is fully browned, pour your wet ingredients into the bowl and stir in well.

Add the remaining butter to the gravy and keep stirring until bubbling.

I like gravy to be thick, but still soup like. You can add more or less salt and pepper to taste.

(Note: If your gravy came out a little too thin, you can stir in a combo of 1 tsp of arrowroot and cold milk that has been mixed well, to your gravy and cook for a few more minutes until it thickens up )

 

Ingredients

 1 cup diced mushrooms
 1 vegetarian “sausage” crumbled up
 2 cream of mushroom soup
 2 tbsp 2 tbs butter + 1 for later
 1 cup milk - whole milk or half and half is better.
 1 tsp salt

Directions

1

In your pan, slowly start to bring it to a medium heat. Place your first 2 tablespoons of butter in the pan. Once it starts to sizzle, add your mushrooms and stir until they are golden brown.

When your mushrooms are brown, stir in crumbled “sausage” pieces to the butter and begin to brown them.

In a bowl, mix together your soup, milk, salt, and pepper.

2

Once your sausage is fully browned, pour your wet ingredients into the bowl and stir in well.

Add the remaining butter to the gravy and keep stirring until bubbling.

I like gravy to be thick, but still soup like. You can add more or less salt and pepper to taste.

(Note: If your gravy came out a little too thin, you can stir in a combo of 1 tsp of arrowroot and cold milk that has been mixed well, to your gravy and cook for a few more minutes until it thickens up )

Southern Vegetarian Breakfast Gravy

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