Get that Skillet Sizzlin’

by Jan

Why is it that so many vegetarians are lured away from the straight and narrow by the worst meat products imaginable? My friend’s sister went off the wagon for a hotdog. Another friend suffered an accidental lapse when a confused hostess advised him that a chipped beef-laden rye boat dip was "safe," only to rescind her proclamation many hours and mouthfuls later. And I, myself, fell prey to the sweet and rubbery appeal of Chef Boyardee’s finest Beef-a-aroni, in my younger more foolish days.

Perhaps the appeal of these forbidden meat products lies partly in the fact that it’s the stuff we grew up eating. It’s hard not to have a craving for bacon, or sausage every now and then. I think the folly of my youth also stemmed from my belief that vegetarian friendly faux meat products weren’t worth the cellulose and recycled paper they were wrapped in. If I was swearing off meat, why would I ever want to eat fake meat? Because it’s not meat, that’s why!

As I grew older and wiser, I threw my youthful idealism to the wind and tried some fake ham (or sham, as we now call it ‘round the house). Much to my amazement, it was quite tasty, and it broke up the monotony of good ol’ PB&J in the lunch bag. These "meat analogues," as some veggie publications call them, are surprisingly convincing. Just ask my husband who chewed in disbelief after I served him a plate of "chicken" enchiladas made with the miracle product Veat. Heck, some of the stuff is just too convincing. I still can’t believe that no cows died to make Boca burgers.

So, my meat-shunning comrades, the next time you get a hankering for that down-home staple of biscuits and sausage gravy, don’t put on a scarf and dark glasses and head out to a greasy spoon on the other side of town. Just pick up a handy tube of Gimme Lean — Sausage style, and head for the skillet.

Biscuits

Ingredients:

2 1/2 cups flour

1 Tbsp baking powder

1/2 tsp cream of tartar

1 tsp sugar

1 tsp salt

1/4 cup canola oil

1 cup milk

Mix dry ingredients together.

Stir in oil until mix looks like small crumbs.

Make a well in the middle of the mixture and pour the milk into it.

Stir until just combined.

Drop by heaping tablespoons onto a cookie sheet (should make about 16 biscuits).

Bake in a 450 degree oven for 10-12 minutes. While the biscuits are baking, make:

Sausage Gravy

Ingredients:

1 14.5 oz tube of Gimme Lean — Sausage Style or other sausage substitute

4 Tbsp canola oil, divided

4 Tbsp nutritional yeast

2 cups milk

2 tsp tamari soy sauce

4 Tbsp flour

Cut sausage into patties and brown the sausage at medium heat in 2 Tbsp of oil. As sausage browns, cut into smaller chunks with spatula.

When sausage is browned, remove to bowl. Don’t worry if crumbles of sausage are left in pan, they’ll help to season the gravy.

Turn heat to Medim-Low and add remaining 2 Tbsp of oil and 4 Tbsp of nutritional yeast to pan. Stir to combine. Add milk and soy sauce and stir to combine. Keep stirring as milk heats.

Put 4 Tbsp of flour into cup or small bowl, and then stir in about 1/4 cup of the milk mixture. Stir until flour and milk mixture is smooth and thick.

Add flour and milk mixture back into pan. Stir until mixture thickens.

Add sausage chunks back to pan.

To serve:

Break up biscuits on a plate, spoon sausage gravy over the top. Enjoy!

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