Vegan Beyond Sausage Gravy (For Biscuits & Gravy)

Who else misses biscuits and gravy since being vegan/vegetarian??

And the vegan options are always just bleh at the restaurants that are vegan only… at least where I live.
I wonder why not just make traditional, tasty ass gravy instead of a semi-healthy, too thick gravy alternative that you can tell is a substitution in every bite.

Well, I have the OG recipe here, with the right ingredient swaps to make it vegan and still delicious af. I’m not trying to lose any flavor, and this mofo keeps it all packed tf in.

I was cooking four other recipes at the time of cooking this one, so homemade biscuits wasn’t really an option. Alongside soyrizo chilaquiles, pumpkin waffles, sweet potato hash browns, and finally this gravy, I drew the line at homemade biscuits. So store bought ones would do.

Ingredients:

  • 4 vegan Beyond sausage patties, or sausage of choice
  • 2 tbsp flour
  • 1 1/2 c almond milk (more or less depending on consistency)
  • salt and pepper, to taste

Instructions:

  1. Thaw and break apart the sausage into chunks. Using a small/medium sauce pan, cook the sausage through on medium-high heat, releasing the grease.
  2. Add the flour and stir until it’s stuck on the sausage chunks, soaking up all of the grease. Then you’ll stir in the almond milk a little at a time, continuously stirring. As it cooks, the gravy will thicken, and you’ll continue to pour in the rest of the almond milk if you still have some, stirring.
  3. Reduce the heat to low-medium and simmer for another 2 minutes. Add the salt and pepper.
  4. It’s ready to go over your favorite biscuits of choice. (I used store bought because homemade biscuits was where I drew the line.)

Sweet Potato & Potato Hash Browns

If we were to become our favorite foods… I’d be a potato. I f*cking love all things potato. And my favorite potato dish is hash browns, so naturally I’m here posting about hash browns. When I lived in New York, my first year of college, I was poor af (like most college students I think?) and came to know the server at a cafĂ© I would go to all the time since it was pretty cheap. I told him this particular morning I didn’t have much and if he could hook it up with some hash browns for $5. He said “No problem,” and brought me a casserole sized tin for a lasagna or eggplant parm out packed with potato gold. I couldn’t believe how f*cking amazing that guy was. And every time I came back he would do the same thing. The hash browns, by the way, were so mother lovin’ good.

BUT, what else is satisfying? I’ll tell you what, mixing up regular potato hash browns with some high vitamin sweet potatoes is what. Get a li’l more bang for your buck (in the health department). Just ignore that part where I add a bit of butter. They turned out crispy and full of even more flavor by adding in the sweet potato.

This is a super quick recipe I whipped up alongside soyrizo chilaquiles, pumpkin waffles, and biscuits & gravy for a hangover cure of champs.

Ingredients:

  • 2 russet potatoes
  • 1 sweet potato
  • 2 tbsp vegan butter or grapeseed oil
  • 1 tsp salt and pepper
  • 1 tsp garlic powder
  • 1/2 tsp paprika

Instructions:

  1. Set up your food processor for shredding, and shred all three potatoes. You can also hand shred. Heat up your griddle on medium-high while you do the following step. You’ll grab a kitchen cloth and press all of the liquid out you can over the sink from the potatoes to get as dry as possible. Add the shredded potatoes to a bowl and stir in the spices, mixing well.
  2. Add your butter to the griddle and move it around to cover all the edges, and make sure it’s sizzling hot. Form the potatoes on the pan to look like hash browns, so flatten them down.
  3. You’ll cook on one side for 3-4 minutes, checking to make sure they aren’t burning, looking for a crispy golden color or deliciousness. Once reached, flip and cook another 3-4 minutes.
  4. Your potato gold is ready to be devoured.

Cilantro Lime Dressing

Tasty lil topper for salads, chili, bowls… whatever your heart desires. I’ve personally tried it on chili and a salad, and both were bomb. It’s a really easy recipe that I half followed from a random pin on pinterest and half added ingredients that sounded tasty at the time.

That’s about all I can think of saying about a dressing… sometimes I wonder about those who can write 17 paragraphs about something as simple, how do you do it? Maybe I’m lazy… or maybe I won’t sit here and force myself to make sure the Google algorithm deems this post worthy and high on the search results of “cilantro lime dressing”. Okay, rant over, get that booty in the mf kitchen.

Ingredients:

  • 1 bunch cilantro, stems removed
  • 2 cloves of garlic
  • 1/4 c vegan mayo
  • 1 jalapeno
  • 2 limes, juiced
  • 2 tbsp olive oil

Instructions:

  1. Place all ingredients into a food processor or bullet (that’s what I used) and run until smooth. Ready to be had baby.

Butternut Squash & Chickpea Indian Curry

Cue the stress eating, this year is so overwhelming, I need a distraction and what better way to distract than with some new recipes full of comfort. This curry surprised me, since I just threw together a few ingredients, have never cooked with curry, and wasn’t sure what I was doing, it turned out great!

I used full fat coconut milk because ya girl wants to get them gains, but you can most def sub in light coconut milk. This baby also uses just 10 ingredients and is ready to eat in less than 30 minutes… what a f*cking delight. So, if you’re short on time but still want something tasty for dinner, give it a try.

Ingredients:

  • 1 tbsp oil
  • 2 c butternut squash
  • 1 c peas
  • 1 can of coconut milk (I used full fat, but you can sub light)
  • 2 1/2 tbsp vindaloo curry spice
  • 1/2 tsp paprika
  • 1 tsp cumin
  • 1/4 tsp turmeric
  • 1 15 oz can chickpeas
  • prepared basmati rice, cooked according to package

Instructions:

  1. In a large saute pan, heat up the oil over medium heat, add in the squash and peas. Saute about 2-3 minutes, and then add in the coconut milk, all the spices, and give it a good stir. Bring to a simmer, add the chickpeas, and let simmer for about 15 minutes or until the butternut squash is tender. You can check this by piercing with a fork, once tender, it’s ready to eat.
  2. Serve over a bed of basmati rice. Enjoy that sh*t.

Tasty A** Guacamole

Trying to stay busy during all this quarantine time, one of my goals is to focus on posting more… keeping it simple with this one. Guacamole b*tches. A tasty ass dip that I always eat too much of.

Ingredients:

  • 4 avocados
  • 1/2 red onion, diced
  • 1 roma tomato, diced
  • 4 garlic cloves, minced
  • 1 tsp salt & pepper (more if needed)
  • 1/2 tsp paprika
  • 1 large lime

Instructions:

  1. Halve avocados, de-seed, scrape out into a medium sized bowl, and mash with a fork. Add the rest of the ingredients, except half of the lime, and stir. It’s ready to eat! If there are leftovers or you’re making this ahead, squeeze the rest of the lime over the guac so it doesn’t get brown and nasty.

Clean Eating: Rice & Beans w/ Avocado Lime Sauce

This b*tch is oil free, less than 10 ingredients, and has that protein and fiber combo going for it. I think simple dishes should be more commonly sought after… not spice wise but for the sake of clean eating and weight control, it seems simpler recipes go a long way.

Ingredients:

  • 1 cup brown or white rice, cooked according to package
  • 1 14 oz can kidney beans, drained and rinsed
  • cilantro
  • 1/4 tbsp garlic powder
  • 1/2 tsp paprika

    Avocado Lime Sauce
  • 1 avocado
  • 1 lime, juiced
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • extra water as needed

Instructions:

  1. Prepare avocado lime sauce, in a food processor combine avocado, lime, spices, and start with 1/4 c water, run the processor. See if it’s the consistency you want, if not add water as needed.
  2. Plate the rice, add beans, add spices and mix it all together. Then top with avocado lime sauce! Super easy.

BBQ Jackfruit Sandwich

Holy f*ck this was good. I’m definitely a fan of jackfruit and love how it pulls apart so nicely. Very weird that it’s a fruit though…

This recipe is soooo easy like all I had to do was prepare the coleslaw. It’s one of my more simple and easy recipes, very suiting for a lazy ass day of not wanting to meal prep and cook an extravagant meal but still feel satisfied. My (non-vegan) brother also approved this message.

Ingredients:

Cabbage coleslaw:

  • 1 c green cabbage, thinly sliced
  • 1 c purple cabbage, thinly sliced
  • 1 carrot, grated
  • 1/2 c vegan mayonnaise
  • 2 tbsp apple cider vinegar
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1/8 tsp celery seed
  • 1 package of BBQ jackfruit (I used Upton’s Naturals Jackfruit)
  • buns

Instructions:

  1. Empty contents of the BBQ jackfruit into a pan and heat it up. I added extra BBQ sauce because I like it saucy… your choice though.
  2. While it’s heating add all cabbage ingredients into a bowl and mix thoroughly so everything is coated. Place in fridge until jackfruit is ready.
  3. Pile the jackfruit on your bun, feel free to toast it, add a mound of slaw and enjoy!

Vegan Taco Salad w Secret Sauce

Nice lil salad for those days you want to eat light, but don’t think it isn’t satisfying and filling… because it is. I don’t usually eat salads like ever so that’s saying something.

Ingredients:

  • spring salad mix
  • 1 14.5 oz can of black beans drained and rinsed
  • 1 tomato, diced
  • 1/2 avocado, cut in cubes
  • frozen corn, pan fried dry until charred

Special Sauce:

  • 1/2 avocado
  • 4 tbsp sriracha
  • 2 limes
  • chili powder
  • 1/4c water to thin

Instructions:

  1. Make that saucy sauce. In a food processor add all ingredients and blend. If it isn’t thin enough add water until it’s the consistency you want. What’s nice about this sauce is you can add whatever you need to fix it to your liking. Need more spice just add sriracha and mix, more lime, add it in.
  2. Once your sauce is the taste and consistency you like, build your salad. Spring mix, black beans, top with your veggies and then finally your sauce/dressing!

Bomb Vegan Breakfast Bagel

Holy sh*t, this bagel is so good. I wasn’t even high when putting it together haha but it seems like a high creation, so many things coming together beautifully. I used to love getting bagels when I lived in New York before I was vegan, the cream cheese, the meats the hearty and strong flavors, SO GOOD.

I’ve been missing that in my life, and I thought up this little gem of a recipe and I can’t wait for you to try it, I can now have a hearty and flavorful breakfast bagel that tastes so f*cking gooood and vegan!

Ingredients:

  • 1 everything bagel (or any bagel of your choosing)
  • vegan cream cheese
  • sliced tomato
  • soyrizo
  • avocado
  • sriracha

Instructions:

  1. Heat up your soyrizo, pan-fry on the stove by heating with no oil for a few minutes until hot or place in the microwave, check the packaging.
  2. Toast the bagel, spread cream cheese on both or one side, sriracha on the opposite side or both, add avocado, tomato, soyrizo and enjoy as two separate pieces or a sandwich. Foodgasm ready.

Delicious Soyrizo Tostadas

Quick and easy recipe, you don’t even need to know how to cook. I love Mexican food, and this one is a classic with a twist. Ten minute recipe, so when you’re crammed for time and need to munch on something tasty, whip this mf up and enjoy.

My twist is adding soyrizo, it gives a nice flavor along with some protein, heat it up on the stove or in the microwave and add to your tostada for a delicious ass meal.

Ingredients:

  • 1 package soyrizo
  • tostadas
  • 1 15 oz can refried beans
  • 1 tomato, diced
  • 1/4 head of lettuce, chopped
  • 1 avocado, optional
  • sriracha, optional
  • Optional sauce:
  • 1-3 tbsp sriracha (however spicy you want it)
  • 3 tbsp vegan cream cheese
  • juice of 1 lime

Instructions:

  1. Optional sauce: In a small bowl add sriracha, cream cheese, and lime juice, mix together until combined well, add more lime or water if not thin enough, set in fridge until ready to use.
  2. Heat up your soyrizo either in the microwave or in a pan on the stove. Lay out your tostadas, top with refried beans, soyrizo, tomato, lettuce, avocado and sriracha if desired, and the sauce if using. Enjoy that sh*t.