2TBSPNeutral Oil(Grapeseed, Safflower, Canola, Corn or Vegetable Oil)
4CupsVegan unsweetened milk(we use soy)
Place one bag of dry mix in a large bowl and add COLD water and olive oil. Stir well. Cover and set aside for 10 -15 minutes.
Lightly oil a large non-stick pan or Dutch Oven and pre-heat over medium heat. Add the Vejje Italian Sausage mixture (from Step 1) and the diced onion to the pan or Dutch Oven and cook for 4-5 minutes until browned, breaking it up with a wooden spoon or spatula as it cooks.
Add oil to the pan. Stir in the flour and allow to cook for 2-3 minutes.
Add garlic and stir.
Slowly add the milk and cook over medium heat, stirring frequently for several minutes until thickened. Add additional vegan milk if a thinner gravy is desired.
Add nutmeg and stir
For breakfast, serve Vejje Italian Sausage-Free Gravy over toast or biscuits. For lunch or dinner, serve the gravy over mashed potatoes, biscuits, or in baked phyllo cups.
If desired, add frozen peas or other frozen vegetables to the gravy when adding the vegan milk. This gravy can be refrigerated for up to five days, but do not freeze.