Country Gravy


  • 1 c. cooked diced potatoes
  • 2 + ¼ c. unsweetened soy or almond milk
  • ½ tsp. sea salt
  • ½ tsp. seasoned salt
  • ¼ c. cornstarch
  • ¼ c. Tofutti Better than Sour Cream
  • ½ c. vegan sausage-like crumbles


  1. In a medium size saucepan, heat 2 cups milk, sea salt, and seasoned salt on medium high until it begins to simmer.
  2. Mix the cornstarch with the remaining ¼ cup milk and add to the pan; continue stirring and heating until the gravy thickens.
  3. Mix the sour cream into the gravy until well blended. Add the diced potatoes and vegan sausage crumbles. Serve hot over biscuits.
Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Sauces and Seasonings Breakfast

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.