Hash N Gravy

Before I started a vegan diet, savory breakfasts were my thing. Eggs, bacon, sausage, cheese… all of it. Now, since I have been eating vegan, I’ve been craving that savory breakfast outside of my Everyday Smoothie (to be shared soon) and granola. So here we are with some hella tasty Hash N Gravy. Who would have thought you could make a bomb ass VEGAN gravy?!?! Well I didn’t. But you can. It’s defnitely not like Grandma’s breakfast gravy but it totally does the trick and fills that savory breakfast void of mine.

Hash N Gravy (for 2 with some leftovers)

Ingredients

Half of a white onion

One bell pepper (color of your choosing – I like red or green)

One big ass clove of garlic

Half of a sweet potato

Half of a regular potato

(OR one whole sweet potato OR one whole regular potato – whatever you want – idc)

Salt, pepper, red pepper, oregano

We will start with the hash because that shit takes longer than you think. Especially if you are using sweet potatoes, those suckers are hard! Anyways, chop up your half onion (google how to chop an onion, it will save your life). Add that in a pretty big pan with a little bit of water or olive oil. Let your onion become translucent, as they say. While it is translucenizing, dice up your bell pepper and mince your garlic. Throw all that in with your onion and cook until you start smelling those tasty fragrances. While that’s all fragranizing, dice up the potatoes that you chose into cute little squares. Add your potatoes to the pan and season it up! I like to add salt, pepper, a little red pepper flakes for heat, and some oregano. But you can mix it up and add other seasonings that you enjoy on potatoes as well. Those will have to cook for up to 2 minutes, until the potatoes are tender and you can fork em.

Now on to the gravy. I tried a recipe yesterday that just called for almond milk and flour whisked together and cooked. Don’t do that. It got all gummy and weird. Follow these directions instead. You’ll thank me. You can cook this up while your hash is taking a million hours to get tender. Here is what you will need:

Vegan sausage – my favorite is Lightlife Gimme Lean Meatless Sausage

1/4 cup oil – I used vegetable oil. Cause. Vegetables.

1/4 cup flour

2 cups UNSWEETENED almond milk (Also don’t make my mistake and use sweet coconut milk.. that was weird)

Some salt and LOTS of pepper

First, you will need to cook up your favorite vegan sausage until it starts browning in a pan. Make sure it is all crumbled up in to bite sized tasty little nuggets. Then set it aside. That was easy.

NOW, in that same pan, add your oil and stir in the flour over low heat. Also add some pepper at this point as well. Continue stirring your oil flour mixture until it starts to turn kind of light brown and looks creamy. Then, slowly add your UNSWEETENED almond milk (can’t stress that enough.. the coconut milk was really strange). Keep slowly adding and stirring in your milk until you mixture is super creamy and consistent. Basically until it looks like some bomb ass breakfast gravy. Taste it. Add some salt and maaayyybbbeee more pepper. Now you can add your crumbled up cooked vegan sausage and stir it all together for a few minutes to marry all that delish shit together.

It’s time. Time for your to enjoy your pretty healthy and tasty vegan breakfast creation. You can use a plate or bowl. In the picture the food is on a plate but I prefer a bowl. Add your hash and add some of that creamy concoction of gravy on top. Now you can customize it. What is your favorite hot sauce? Mike has become obsessed with Crystals Louisiana Hot Sauce. I’m a fan of Cholula. Just don’t use Tapatio unless you want your entire meal tasting like Tapatio. And I know you don’t. Now stuff your face!