(Before you read this post….Yes, I believe in whole, fresh food – mostly raw and green. But the half of me that is not Tongan is deeply southern. Sometimes I need some soul food. Biscuits and gravy are my guilty pleasure…)
The next time you are in Athens, Georgia, you need to experience The Grit. The first time I opened the menu at this edgy-yet-homey, art-filled vegetarian & vegan restaurant, I was daunted by the idea that I could order anything off of it. (So used to scanning a menu to find what is vegetarian and then choosing between two or three options…) This is true, down-home, southern cooking that happens to be vegetarian/vegan. I thought I’d forever given up my grandmother’s biscuits and gravy – but I experienced a version no meat-eater could turn away at The Grit. The Reuben Sandwich (on their homemade Ted Bread) gave me chills. It was at The Grit that I discovered I could actually love tofu. I now cook it the Grit-way (which involves breading with nutritional yeast) at home at least three times a week. They serve up everything from southern Collard Greens to southwestern Roasted Corn and Zucchini Quesadilla to Coconut Ginger Curry. About half of their items are vegan, including their homemade Famous Vegan Ranch Dressing. All of these recipes (130 in total) are published in The Grit Cookbook, which I was lucky enough to receive for my birthday last year. 🙂 I love that it includes recipes for staples, like hummus, breads, dressings, stocks, pie crusts, tofu, and seitan, as well as recipes for dishes, like Sunday Miracle BBQ Sandwich, and desserts, like their vegan Crumble-Top Apple Pie. Here is their recipe for White “Sausage” Gravy. If you were raised by a southern family, you know what to do with this. Slather it over fluffy biscuits and escape into heaven. The only question: After cutting your biscuit in half, do you place the fluffy, just-cut halves of the biscuit down on the plate, or face up? My mom and I argue about this. I side with my grandmother, who hailed from Tennessee: fluffy side up. And so, lucky you, on to the recipe:
The Grit White “Sausage” Gravy
Ingredients [Note: The butter and milk links take you to the Living Cruelty Free page which discusses dairy farm certification]
1/2 cup plus 1 tablespoon butter
8 breakfast link vegetarian “sausages” such as Morningstar Farms, frozen
1/2 scant cup all-purpose flour
4 cups whole milk [Note: I haven’t yet tried this with soy milk…if you do, let me know how it turns out!]
2 tablespoons vegan Worcestershire sauce [Note: the non-vegan sauce contains fish]
1 1/2 teaspoon salt [Note: I like sea salt]
1/2 teaspoon freshly ground black pepper
1/2 scant teaspoon ground sage
1/2 scant teaspoon dried rosemary
Directions: [Note: These directions are my sum-up of what the cookbook says…]
Melt butter in skillet and fry frozen “sausages” until thawed. Either remove from skillet, chop up, and return to skillet, or do it the lazy-Sunday way and mush them into pieces with your bamboo spatula right in the skillet. Set aside.
In a saucepan or large skillet, melt butter, then stir in flour. Heat, stirring constantly, until mixture has bubbled for 4 minutes. Gradually add milk, 1 cup at a time, stirring constantly all the while. I sometimes use a whisk for this. What happens is that what you have in the pan is a nice, thick, gravy already, but once you add milk, it thins out. Whisking it ensures that the milk blends evenly with the gravy. Stir it longer, over heat, and your thin gravy thickens up again. If you get impatient and add the milk all at once, your gravy may not thicken up at all…. so be sure to let it thicken up between additions of milk. Add the Worcestershire sauce and spices with the last addition of milk. Continue stirring until your gravy thickens up again, then add the cooked “sausage”. Remove from heat and allow to sit five to ten minutes before serving.