Gimme Lean Vegan Sausage Gravy and Biscuits – recipe


Not as good as the meat version, but shows some potential.

As promised in the Gimme Lean vegan sausage review, here’s the recipe for Gimme Lean sausage and gravy.  Gimme has a similar recipe.  I used 1/2 a package of Gimme.  The other half went into Gimme sausage patties for sausage biscuits.  For the biscuits, you can try your own with this recipe or spend about a dollar and get some pre-made refrigerator biscuits (only need baking).   Half a package of Gimme will make enough sausage and gravy for about 4 servings, unless you have a houseful of football offensive linemen.


1/2 package Gimme Lean vegan sausage
2 tablespoons all-purpose flour
3+ tablespoons vegetable oil
1+ cups milk (or Soy milk)
2 teaspoons rubbed sage
Salt and black pepper to taste
prepared biscuits – split in half


Add oil to a large skillet.  Crumble sausage into skillet. Cook over medium heat until browned.   Stir in flour until dissolved.  Add an additional tablespoon or two of vegetable oil if sausage has absorbed all the oil (you’ll need enough oil to “wet” all the flour).  Gradually stir in milk.  Mix in salt and pepper.   Bring mixture to a boil.  Boil until gravy is desired thickness. If gravy is too thick, add additional milk.  Split biscuits in half.  Spoon sausage gravy over biscuits.  Sprinkle with additional pepper to taste and appearance.  Refrigerate leftovers.


As implied above, this gravy was way too thick at first.  I suspect the flour ingredients in Gimme act as an additional thickening agent.  Thinning out with a little extra milk worked well.  Also as implied above, Gimme tends to suck up vegetable oil rather than release it.  Pork sausage recipes depend on the sausage to add all the needed fat to make the gravy.  Not with Gimme.  With Gimme you’ll need to add enough oil to make the gravy.  This might take a little experimentation on your part.  However, this recipe is generally close to the right proportions.   You may also wish to follow the Gimme recipe and brown the sausage alone in a skillet and  make the gravy in a separate pot.  That will help substantially in controlling the flour, oil, and milk proportions of the gravy.

As mentioned in the first sentence, the product isn’t as good as meat based sausage, but has some potential.  That potential is the ability to add extra flavor to the sausage.  Here I used 2 teaspoons of rubbed sage for some extra flavor.  That helped.  It wasn’t the perfect flavor.  You’ll need to experiment a little with your own flavor additions and quantities to make this even better for yourself.


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