Ingredients
- 1 recipe for tender gluten and dairy free biscuits (minus the strawberry honey butter)
- 12–16 oz plant based breakfast sausage (or sub any breakfast sausage)
- 1/4 cup gluten free flour
- 2 cups oatmilk (I used oatmilk, but sub any dairy or dairy free milk)
Instructions
- In a skillet over medium-high heat, break up and brown 12-16 oz plant based sausage.
- Sprinkle over 1/4 cup gluten free flour and adjust the heat down to medium.
- Pour in 2 cups oatmilk, whisking as you pour, and keep whisking until thickened (about 3-5 minutes). Switch to a spoon utensil and add more liquid if you prefer a thinner gravy. The longer it simmers, the thicker it will get.
- Add 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Taste and add more salt to preference.
Notes
Reheating the Gravy: To reheat on the stovetop: place in a skillet over medium low heat, allow to heat for a few minutes as you stir and whisk in milk a splash at a time until it has reached the thickness you prefer. To reheat in the mirowave: Place in a microwave safe dish and heat for 2 minutes. Stir in a splash of milk and stir. Repeat until desired consistency is reached. Heat for 2 minutes more or until fully reheated. Add more milk as necessary.
Do I have to use Cast Iron?: I love to make gravy in a cast iron skillet for many reasons, but in this case, it browns the sausage perfectly and holds the heat in the gravy for a long time, so going back for seconds is encouraged Check out my exact cast iron skillet recommendation above under “shop this recipe.”