Biscuits and Vegetarian Sausage Gravy

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 268
  • Calories from fat: 29%
  • Fat: 8.7g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1g
  • Protein: 11.4g
  • Carbohydrate: 36.9g
  • Fiber: 0.6g
  • Cholesterol: 4mg
  • Iron: 1mg
  • Sodium: 910mg
  • Calcium: 131mg

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

  1. Prepare biscuits according to package directions.
  2. 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.
  3. 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.
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