3-4 tablespoons vegan butter
1/2 small white onion, chopped finely
2 cloves garlic, minced
1/2 (12 ounce) package sausage meat alternative, crumbled well
1/2 large red bell pepper, finely chopped
1/3 cup cremini mushrooms, chopped
4-5 tablespoons all-purpose flour
1-1 1/2 cups nondairy milk (I use almond)
1 teaspoon kosher salt
1 teaspoon sage
1/2 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1 tablespoon nutritional yeast
1. In a skillet, add the butter over medium heat. Place the onions in the pan and stir-fry until translucent. Add the garlic, sausage-style seitan, bell pepper, and mushrooms. Cook until tender.
2. Add in the flour. The vegetables should look like a flour-y crumbled mess. This is good right now! Next, add in the milk.
3. Add in all the spices and mix well. The gravy should be relatively thick, but not too much so. It also should not be thin like dressing. If too thin, add a little more flour in a bowl, add milk, mix well, then put it in the gravy. If too thick, add more milk.
Source of recipe: I wrote the recipe. This gravy goes with biscuits. For more information, see my blog here: http://veganmiss.blogspot.com/2010/10/southern-food-gone-vegan.html