TVP "Sausage" Milk Gravy

I remember in 5^th, before I was a vegetarian, being on vacation with my parents and grand parents in Colorado. For breakfast we had homemade sausage gravy on top of biscuits. There’s not much more exciting in the morning than fresh warm biscuits right out of the oven. To then slather that with creamy sausage deliciousness is then even better. I remember those breakfasts as being some of the most delicious and recreating a vegan version to enjoy with Nicole is even better.

Using her biscuits and some TVP mixed into milk gravy is the makings of a great breakfast on a shared day off. This gravy is a little heartier as the TVP soaks up some of the milk, so if you wish to have creamier runny gravy you could use half as much TVP. This version we found to be nice for a cold winter morning.

• 1 heaping cup textured vegetable protein (TVP)
• 1 tablespoon Italian seasoning
• ½ tablespoon dill
• ¼ teaspoon black pepper
• 1 cup boiling water
• 1 tablespoon vegan butter
• 1 tablespoon flour
• 2 cups almond milk

1. Bring water to a boil.
2. In a small bowl combine TVP, Italian seasoning, dill, and black pepper.
3. Add 1 cup of boiling water and stir to combine. Set aside to absorb water.
4. Add butter to a pan or wide pot on medium heat.
5. Once butter is melted, whisk in flour and continue mixing for about one minute letting the flour and butter combination toast.
6. Add milk and continue whisking. Increase the heat to bring the mixture to a boil constantly whisking.
7. Reduce heat to medium and allow to simmer 5 minutes whisking occasionally.
8. Add TVP and mix to combine.