1 pound vegan ground beed (I use Gimme Lean)
4 tablespoons canola oil
2-4 tablespoons flour, whole wheat is fine
unsweetened nondairy milk (I use soy), as needed
salt and pepper, to taste
pinch paprika, optional
garlic powder, to taste
1. Heat some canola oil in a large skillet, medium to medium-high is fine. Place vegan ground beef in the oil and use a spatula or spoon to break it apart to crumbles, cook until it begins to brown.
2. Once vegan ground beef is browned, sprinkle flour over it to absorb the oil, stir well, only use enough to absorb the oil. Add milk a little at a time, making sure it is well stirred in, bring to a boil to ensure the flour thickens it. I usually start with about 1-1 1/2 cups, and add more if needed to get the right consistency.
3. Salt, pepper, paprika and garlic powder to taste. If it gets too, runny make a mixture of flour and milk, combine well, and add it in a little at a time.
4. Anytime you add more flour mixture, bring it to a soft boil to cook the flour and check the consistency before adding any more. If it is too thick just add a bit more milk.
Serve over biscuits, hash browns, toast, or whatever you think it would be good over. I have it over drop biscuits made with Heart Smart Bisquick substituting soy milk, the recipe is on the box.
Source of recipe: I used to make real sausage gravy in the same way but started making it with vegan ingredients and it turns out just as good if not better.