Vegetarian Sausage Gravy

So this holiday season has been a mess of cooking and cleaning, so when the holidays were over, I wanted to take a break from cooking. However, wanting and doing are two different things! On a cold morning, my family was craving biscuits and gravy. Usually I cheat and use store bought fake sausage, but I had none, and I was not about to get out of my pjs to go to the store. I did have some tempeh, though. And now I have a Happy Heffer tempeh sausage gravy recipe to share! Enjoy!





Ingredients for Sausage:
4 oz. of tempeh (half of a package)
1/4c. olive oil
1/8c. soy sauce
1 tsp. vegetarian worchestire sauce (If you do not have any, vegetarian steak sauce is a great alternative)
Splash of liquid smoke
Pinch of red pepper flakes
1/2 tsp. of chopped garlic
1/2 tsp. of maple syrup
pinch of fennel
Salt and pepper to taste

Directions:
In a medium bowl, crumble the tempeh into small pieces (should resemble ground sausage). In another bowl mix the oil, soy sauce, worchestire sauce, liquid smoke, red pepper, garlic, syrup, fennel, and salt and pepper. Add tempeh to the liquid mixture and let marinade at least 1/2 half hour, but can sit stored covered in the fridge up to 8 hours. Remove the marinated tempeh from the bowl and set aside. You may reserve the marinade for the sausage gravy. However, at this point, the tempeh can be browned like sausage and added to any dish that calls for sausage.

Ingredients for Gravy:
1/8 c. of flour
1 1/4 c. of milk or soy milk
4 oz. of tempeh sausage
1 tbsp. of olive oil or reserved tempeh sausage marinade

Directions:
Heat 1 tbsp. of olive oil or reserved marinade in a medium pot over medium high heat. Add the tempeh sausage and cook until browned. Add the flour to the tempeh and stir until well coated. Slowly add the milk, reduce the heat to medium, and stir continuously until thickened. Add more pepper if needed. Serve over biscuits.