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 café 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.

Vegan Pumpkin Waffles

It’s Fall b*tches! That means pumpkin errythang. Pumpkin spice lattes, pumpkin pie, and these tasty ass vegan pumpkin waffles. I had these alongside my vegan soyrizo chilaquiles, sweet potato hashbrowns, and homemade biscuits & gravy. These waffles were the perfect sweet touch to all that savory-mess, I mean savory-ness breakfast.

And the reason for all the food? I was hungover and needed a fat breakfast with lots and lots of leftovers so I could have breakfast all day. Honestly I had enough breakfast for half the week.

Dress these babies up with some sizurp (maple syrup obv), and vegan butter if you’re feeling like going mf big. The amount produced was around eight to ten waffles which can serve five hungry people as a side, or three to four peeps as a main course. If you have pumpkin spice seasoning, feel free to add a dash of that to the mix as well, it’ll only get better.

They also freeze really well, to reheat you just pop them in a toaster oven for maybe eight minutes or in a toaster until heated through.

Ingredients:

  • 1 1/2 c flour
  • 2 tsp brown sugar
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 1/4 c almond milk, or favorite alternative milk
  • 1 c canned pumpkin puree
  • 2 flax eggs (3 tbsp warm water, 2 tbsp ground flax stirred)
  • 1/4 c butter melted

Instructions:

  1. Plug in your waffle maker because the batter will be ready quick.
  2. Mix all your dry ingredients in a medium sized bowl.
  3. Mix all your wet ingredients in a large bowl.
  4. Stir in the dry ingredients with the wet ingredients until combined and the consistency of pancake batter or honey.
  5. I scooped two spoonful’s into my mini waffle maker but you can maybe do a 1/3 cup in a normal sized one. Once heated all the way through you can serve immediately with maple syrup and your favorite vegan butter.
  6. Enjoy 🙂

Soyrizo Chilaquiles

I’m coming in hot with some tasty ass chilaquiles for all you fitveggielifers 🙂 I was hungover af and decided my cure would be to cook a four course breakfast for two… like any reasonable hungover chef Boyardee. I modified Thug Kitchen‘s chilaquiles, replacing the tofu for soyrizo, a good mf move. I wasn’t going to let not having tofu stop me from eating a fat ass brekky.

For anyone who has continued reading (cue the over-explanation of extra nonsense for google analytics and higher ratings), I skipped making a fresh salsa for store bought red “restaurant style”. I’ve never tried with green salsa so if anyone switches it up, holla at me and let me know if it’s tasty. I usually over salsa because I like my chilaquiles to be extra soggy, so feel free to leave some off if you like more of a solid chip over mooshy chips.

I also like my shit spicy, so if you don’t like extra heat I would opt for skipping the jalapenos. The spicy kick is my favorite part of any savory breakfast. I also snuck in some spinach, making this a lil bit more healthy on the low. I have a hard time enjoying spinach by itself but in this dish, *chef’s kiss*.

Next to the beautifully photographed chilaquiles are my sweet potato and potato hasbrowns.

Ingredients:

  • 12 corn tortillas
  • Soyrizo
  • 1 tbsp olive oil
  • 1 red onion
  • 1 red bell pepper
  • 2 jalapeños
  • 2 tbsp minced garlic
  • 2-3 c spinach
  • 2 tbsp veggie broth
  • 1-1/2 c salsa of choice
  • Optional
  • cilantro
  • Extra chopped onion
  • avocado

Instructions:

  1. Preheat the oven to 400 degrees. Cut your tortillas like a pizza into 8 slices and lay out on one or two sheet pans and throw in for 20 minutes. Mix them around half way through.
  2. As the tortillas cook, heat up a large skillet on medium heat. Squeeze in the soyrizo and stir up allowing to heat all the way through and cook off some of the moisture. Maybe 5-10 minutes. Empty into a bowl, set aside, and put the pan back on the heat without wiping clean.
  3. Add a tablespoon of oil, then add the onion, bell pepper, jalapeños, and garlic on medium heat for 3-5 minutes to soften and become fragrant. Add the spinach and wilt for about 30 seconds.
  4. The chips should be done now, so let the layering begin. Place half of the chips in the skillet, add in the veggie broth, half the soyrizo, and half of the salsa. Stir and layer again with the rest of the ingredients. Cook off some of the moisture for another minute or two and serve that sh*t. I topped mine with cilantro, chopped onion and avocado.

Tasty Breakfast Bagel

Carbin’ it up, I took a whole wheat bagel, layered it with Kite Hill cream cheese (my favorite alternative cream cheese spread), avocado, and tomato. If you want an extra kick sriracha that b*tch up, and it’s ready for consumption. Super simple and easy recipe for mornings when you’re in a rush.

I have a low key obsession with bagels, if anyone has any favorite vegan cream cheeses they want to suggest, I’d love to try! I’m always looking for better-quality dairy alternatives, some brands just don’t make the cut, looking like cream cheese but tasting like plastic! I like Kite Hill because the ingredients are really simple and not full of factory made additives. Now, get that ass in the kitchen!

Ingredients:

  • 1 bagel of choice, I used an everything bagel
  • 1 serving of vegan cream cheese, I used Kite Hill
  • 1/2 avocado
  • 1/4 tomato
  • sriracha, optional

Instructions:

  1. Toast your bagel, spread the cream cheese, layer with avocado, tomato, and sriracha if you want a kick!

Simple Oatmeal & Fruit Breakfast

I’ve been eating this every morning and not sick of it yet! Oatmeal is full of fiber and tastes great (with some maple syrup), I love it y’all, hopefully you do too. Suuuper simple right here, cooks up quick and served with a side of fruit.

Ingredients:

  • 1 c water or milk of choice
  • 1/2 c oats
  • dash of cinnamon
  • 2 tbsp raisins
  • 1 tbsp maple syrup

Optional to enjoy on the side:

  • strawberries
  • blueberries
  • grapes

Instructions:

  1. Boil water, add oats and cook stirring occasionally until the water has been absorbed, about 5-10 minutes. Add in a dash of cinnamon, raisins, maple syrup, and stir that sh*t up. Fin.

Amazingly Flavorful & Moist Banana Bread

Please excuse the chocolate mess atop the mini loafs… I had only a dark chocolate bar, which I hammered into bits, and that led to the lovely look of splatters you see. May not be aesthetically pleasing, but holy sh*t sooooo good!!

Shoutout to Lee for this great recipe over at Fit Foodie Finds, I made a slight adjustment, instead of walnuts I did chocolate bits!

This was super quick to put together and soooo moist and banana-y, the whole family was happy eating this one.

Ingredients:

Dry

  • 1¾ cups white or whole wheat flour
  • 3/4 cup  sugar
  • 2 teaspoons baking soda
  • 1/8 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/3 cup chopped walnuts or chocolate chips (for topping)

Wet

  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoon warm water)
  • 3 medium ripe bananas, mashed
  • 1/4 cup maple syrup
  • 1/2 cup almond milk, unsweetened
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat the oven to 350ºF and spray a 9-inch loaf pan or mini loaf pan with nonstick cooking spray.
  2. First, prepare your flax egg. Place 1 tablespoon ground flaxseed and 3 tablespoons of warm water into a small bowl. Whisk and set aside for 15 minutes to thicken.
  3. Next, mix all of the dry ingredients (except for walnuts) into a medium-sized bowl. Mix until combined and set aside.
  4. Check your flax egg. If it has thickened and become goopy, you’re ready to rock and roll! If not, wait a few more minutes.
  5. Place bananas into a separate large bowl and use a fork to mash, making sure to leave some nice sweet chunks of banana. Then, add the flax egg and mix. Add the rest of the wet ingredients to the bowl and mix again.
  6. Slowly add dry ingredients to the wet ingredients and mix until combined.
  7. Transfer batter into the loaf pan and make sure that batter is evenly spread out. Sprinkle walnuts or chocolate chips over the top of the banana bread and place into the oven.
  8. Bake banana bread at 350ºF for 45-50 minutes if using 9in pan or 20-25 minutes if using mini loaf pan.
  9. Remove from oven, let cool for around 15 minutes and then remove from the loaf pan to continue cooling.

Ultimate Vegan Breakfast Burrito

Who wants more potatoes?! Since they seem to make it into every breakfast I cook, here is another wonderful recipe with spuds b*tches. The ultimate breakfast burrito, mmm.

I made this a spicy burrito, but don’t worry, the weak ones can skip the hot sauce. (;
Also, make sure you follow instructions on cooking the potatoes because if you stir too much they’ll get soggy, unless that’s your thing, follow along.

Ingredients:

  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 1/4 red onion, diced
  • 2 russet potatoes, diced
  • 2 small sweet potatoes, diced
  • 1 tsp black pepper
  • 1 tbsp ground cumin
  • 2 tsp ground chili pepper
  • 1 tbsp tapatio *optional
  • 1/4 c vegetable broth OR dash of salt
    *the veggie broth adds salt as well as keeps things from sticking without the extra oil… so if you use salt instead, add an extra tbsp oil*
  • 1/2 15oz can of black beans, rinsed and drained
  • tortillas
  • salsa
  • avocado
  • cilantro (optional)

Instructions:

  1. In a large pan, heat the olive oil over medium heat for about 30 seconds, add in the garlic and onion. Cook for about 1 minute or until onion is soft and fragrant.
  2. Add in the potatoes, spices, and optional tapatio. Mix, then add in the veggie broth or the oil, mix once more, and let sit and cook for about 10 minutes. Flip the mixture a good amount of times and cook another 10 minutes without mixing. If the potatoes are still too hard, repeat this until crispier and soft.
  3. Add in your beans and cook for about 2 minutes to heat them through. Then they are ready!
  4. Heat up your tortilla, fill with the potatoes, add in avocado, cilantro, salsa, and whatever else your little heart desires. Enjoy that sh*t.

Holy Sh*t Breakfast Tacos

Ummmmmmmm these are bomb af… there isn’t much more to say. You will not be disappointed and won’t want to share. But there is definitely enough to feed everybody. Try these b*tches out.

P.S. I’m really stepping my food photography game up… these look fiyaaaaa (;

Ingredients:

  • 1 tbsp olive oil
  • 1/2 red onion, diced
  • 1 jalapeno, minced
  • 3 red potatoes, diced size of dime
  • 1 tsp pepper
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 package of soyrizo
  • 1/2-1 14.4 oz can of black beans, drained and rinsed
  • 2 handfuls of spinach
  • tortillas

Secret Sauce:

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

Optional Toppings:

  • salsa
  • avocado
  • cilantro

Instructions:

  1. Heat olive oil on medium-high heat in a large pan, once heated add onion and jalapeno, cooking until fragrant and soft. Add in potatoes and spices, stir and let cook 10 minutes without stirring, use a spatula and flip everything and cook another 10 minutes without stirring.
  2. While the potatoes cook 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.
  3. Check your potatoes and see if they are tender by using a fork to pierce them. If not, do five minute increments of letting them cook and flipping with the spatula. Add in the soyrizo when the potatoes are ready, stir and cook about five minutes. Now for your spinach, fold it in until they’ve all wilted down about 30 seconds to a minute. It’s ready to stuff in some tortillas!
  4. Heat your tortillas either on the pan or microwave, pile this deliciousness on and top with the saucy sauce. Add any other toppings you’d like!