A couple of weeks ago I asked everyone on my Facebook page what they’d like to see veganized. Holy moly did I get a ton of responses. Seriously, I haven’t even gotten through them all, and I’m sorry! But I will, I promise. In fact, my husband, who has made more requests than anyone when it comes to this site, took interest and was nice enough to go through and put every single idea into a big word doc for me to browse through. If you have any ideas of your own, hop on over to the post on Facebook and drop a few suggestions into the comments. I’ll keep checking, or at least Mr. Veg will, until the ideas stop coming in. There were a few ideas that got multiple requests, and as luck would have it, some of them were things I’d already had on my to-make-for-the-blog list. A few of you guys asked for vegan biscuits and gravy, and I’d been meaning to create a recipe for that forever. It’s getting cooler outside, and fall starts next week. No time like the present! So the main challenge here was choosing among the many, many options for replacing sausage in conventional biscuit gravy. I ended up going with chickpeas and mushrooms. Is that weird? Maybe, but it works! The chickpeas and mushrooms get chopped up in the food processor, quickly sautéed, and then incorporated into the gravy with lots of savory seasonings. I was really happy with the texture of my chickpea chorizo when I made this recipe, so I thought I’d see if I could work some similar magic when making vegan sausage gravy. I added some mushrooms for extra texture and savory flavor. It was awesome! Tip: For an easy alternative to the vegan sausage gravy featured in this recipe, try my super simple vegan gravy.
