Biscuits and Vegetarian Sausage Gravy

Biscuits and Vegetarian Sausage Gravy Recipe
Karry Hosford
This Biscuits and Vegetarian Sausage Gravy recipe puts a surprising but delicious twist on a classic Southern breakfast. Vegetarian sausage has a firmer texture than pork sausage. Crumbling it helps distribute it evenly throughout the gravy. This quick breakfast has 3 grams of soy protein per serving.

Yield:

8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 268
Caloriesfromfat 29 %
Fat 8.7 g
Satfat 2.4 g
Monofat 4 g
Polyfat 1 g
Protein 11.4 g
Carbohydrate 36.9 g
Fiber 0.6 g
Cholesterol 4 mg
Iron 1 mg
Sodium 910 mg
Calcium 131 mg

Ingredients

1 (16.3-ounce) can reduced-fat refrigerated biscuit dough
1 tablespoon vegetable oil
1/2 (14-ounce) package meatless fat-free sausage (such as Lightlife Gimme Lean)
1/4 cup all-purpose flour
3 cups 1% low-fat milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Prepare biscuits according to package directions.

Heat oil in a large nonstick skillet over medium-high heat. Add sausage; cook 3 minutes or until browned, stirring to crumble. Remove from heat; cool slightly. Crumble sausage into 1/2-inch pieces; return to pan.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1% low-fat milk, stirring with a whisk until smooth. Add milk mixture, salt, and freshly ground black pepper to pan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 3 minutes or until thick. Split the biscuits in half. Place 2 biscuit halves on each of 8 plates; top each serving with about 1/3 cup gravy. Serve immediately.

Lorrie Hulston Corvin,

Cooking Light

September 2004
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