{Recipe} Creamy “Sausage” Gravy

INGREDIENTS

• 1/2 Tbsp olive oil
• 1/3 cup red onion, finely diced
• 4oz (1/2 package) tempeh, grated
• 8oz mushrooms, quarter and pulsed in a food processor 5-6 times
• 1/2 cup vital wheat gluten
• 1/4 cup whole wheat breadcrumbs
• 1/2 bunch of parsley, finely chopped
• 3/4 tsp salt
•  1/4 tsp black pepper
• 1 tsp Italian seasoning
• 1/4 tsp dried crushed fennel
• 1/4 tsp dried rubbed sage
• 1 Tbsp dark soy sauce
• 1 tsp vegan Worcestershire sauce (optional)
• 1/2 tsp liquid smoke (optional)
• Water
• 1 Tbsp olive oil
• 1 cup vegetable broth + 1 tbsp cornstarch, whisked together
• 1/4 cup non-dairy creamer

Directions:

1. In a small skillet heat the olive oil over medium-high heat; add in the onion saute for 5-6 minutes until the onions begin to caramelize. Transfer the onion to a large mixing bowl.

2. To the mixing bowl, add the grated tempeh, mushrooms, wheat gluten, parsley, spices, salt and pepper; stir to combine. With a wooden spoon stir in the soy sauce, Worcestershire sauce, liquid smoke and 4 tablespoons of

water. Stir until the mixture begins to come together as a dough; if the mixture seems dry add additional water 1 tablespoon at a time.

3. In a large skillet heat 1 tablespoon of olive oil oil over medium-high heat. Crumble the sausage mixture into the pan and cook until browned. Stir in the vegetable broth mixture and non-dairy creamer and simmer until the sauce has thickened.

Serve the gravy over your favorite savory baked good.