Lentil “Sausage” Gravy
Total time
10 minCook time
5 minPrep time
5 min
Ingredients
- 3 tbsp fennel seeds
- ½ cup cooked lentils
- ½ cup almond milk
- 1 tbsp low sodium soy sauce
- ¾ tsp rubbed sage (not powdered)
- ¾ tsp dried thyme
- ½ tsp onion powder
- ½ tsp garlic powder
- ⅛ tsp smoked paprika
- 1 tbsp cornstarch
Instructions
- Chop or grind fennel seeds into a finer consistency, measure 1 tsp.
- Place cooked lentils in a skillet.
- In a small bowl or measuring cup, combine almond milk and spices together, adding a few dashes of smoked paprika.
- Cover and bring to a near boil.
- Mix cornstarch (or flour) into 2 tbsp cold water to make a slurry.
- Stir into skillet.
- Continue to cook, stirring regularly, until it thickens into a gravy.
- Add a few more dashes paprika, plus black pepper generously.
- Taste, adding more thyme, sage, or fennel as desired.
Nutrition
Servings per batch: 2
- Calories: 149
- Fat: 2.90g
- Carbohydrate: 22.80g
- Dietary Fiber: 9.20g
- Sugars: 1.40g
- Protein: 10.60g
Total time
10 minCook time
5 minPrep time
5 min
Ingredients
-
3
tbsp
fennel seeds
-
½
cup
cooked lentils
-
½
cup
almond milk
-
1
tbsp
low sodium soy sauce
-
¾
tsp
rubbed sage (not powdered)
-
¾
tsp
dried thyme
-
½
tsp
onion powder
-
½
tsp
garlic powder
-
⅛
tsp
smoked paprika
-
1
tbsp
cornstarch
Instructions
- Chop or grind fennel seeds into a finer consistency, measure 1 tsp.
- Place cooked lentils in a skillet.
- In a small bowl or measuring cup, combine almond milk and spices together, adding a few dashes of smoked paprika.
- Cover and bring to a near boil.
- Mix cornstarch (or flour) into 2 tbsp cold water to make a slurry.
- Stir into skillet.
- Continue to cook, stirring regularly, until it thickens into a gravy.
- Add a few more dashes paprika, plus black pepper generously.
- Taste, adding more thyme, sage, or fennel as desired.
Nutrition
Servings per batch: 2
- Calories: 149
- Fat: 2.90g
- Carbohydrate: 22.80g
- Dietary Fiber: 9.20g
- Sugars: 1.40g
- Protein: 10.60g
