Kathryn Lovett's Blog-My Vegan Journey

Breakfast Crumbles and Cream Gravy

Vegan Breakfast Crumbles

2 Tbs Tamari
1 tsp onion powder
1 tsp garlic powder
2 tsps sage
1/4 tsp fennel seed
1/2 tsp thyme
1/8 tsp cayenne
1/4 tsp black pepper
1/2 tsp salt or to taste
2 Tbs maple syrup
1 cup TVP
1 cup boiling water
2 Tbs canola oil

In a large bowl, mix all ingredients except for the boiling water and oil. You just want to make sure all of the seasonings are mixed into the tvp before adding the water. Add the boiling water and stir well. Let sit for approximately 10 minutes. Heat oil in a cast iron skillet over medium heat. Add the TVP mixture and fry, stirring often. Fry the mixture until it is nicely browned. This takes approximately 15 minutes.

I put this in cream gravy to serve over biscuits, but I am sure this would make a great topping for pizza too.

“Cream” Gravy

1/4 cup onion finely chopped
2 cloves garlic minced
1 cup raw cashews
1 cup water
3 Tbs flour
2 Tbs nutrional yeast
3 Tbs canola oil

In a blender, blend the cashews and water until smooth. This makes cashew cream and you could use this in recipes that require cream or milk as well. In a cast iron skillet, heat the oil over medium heat. Add onion and saute until soft, but not brown. Add the garlic to the onions in the skillet and cook a couple of minutes until the garlic is fragrant. Add flour and cook until this mixture has a golden color. This mixture will be used to thicken the gravy. Add the nutritional yeast and stir. Slowly add the cashew cream and stir while adding the cream to the flour mixture to avoid lumps. Slowly add some water and keep stirring. The water is added until you get the consistency you would like. I ended up adding approximately 2 cups of water. Add salt and pepper to taste. Then add breakfast crumbles and stir until heated through.


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