Vegan Lentil “Sausage” Gravy for Father’s Day

What is vegetarian (vegan) gravy made of?

LENTILS!

No wacky, greasy, meat substitutes here.

All the flavor but with the plant ingredients you love.

Both my husband and father loved sausage in their pre-vegan days and I find fennel seeds go a long way in recreating that “sausage” flavor for them.

My southern husband also lives and dies by “biscuits and gravy” so this is his #1 request for this Sunday.

The pugs are our children, I’m not hinting… I swear!

Serve with these (fat-free) whole-wheat drop biscuits or my ultra easy 3-ingredient vegan biscuits.

OR with greens, baked beans, and cornbread (my Father’s Day menu)

P.S. Check back tomorrow for my new lentil meatball recipe!

Vegan Lentil “Sausage” Gravy Recipe

 

Recipe:Lentil “Sausage” Gravy

Picture of Lentil “Sausage” Gravy

Prep time: | Cook time: | Total: | 2 servings

Description

Makes 1 cup. For soy-free and gluten-free use coconut aminos instead of soy sauce.

Ingredients

Instructions


  1. Chop or grind fennel seeds into a finer consistency, measure 1 tsp.

  2. Place cooked lentils in a skillet.

  3. In a small bowl or measuring cup, combine almond milk and spices together, adding a few dashes of smoked paprika.

  4. Cover and bring to a near boil.

  5. Mix cornstarch (or flour) into 2 tbsp cold water to make a slurry.

  6. Stir into skillet.

  7. Continue to cook, stirring regularly, until it thickens into a gravy.

  8. Add a few more dashes paprika, plus black pepper generously.

  9. Taste, adding more thyme, sage, or fennel as desired.