This delicious vegetarian wrap is brimming with Mediterranean flavors thanks to the grilled peppers, onions, and salted halloumi cheese pieces. Although I prefer to use low-carb tortillas, you could easily cram everything into a pita half. A wonderful variation is to use flavored hummus.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 20 |
Ingredients
- 2 pounds breakfast sausage
- 2 ½ tablespoons Worcestershire sauce
- 1 cube beef bouillon, crushed (Optional)
- 1 teaspoon ground nutmeg
- 1 cup all-purpose flour
- 4 cups almond milk, or as needed
- 3 teaspoons ground black pepper, or to taste
- 1 teaspoon salt
Instructions
- Break sausage apart in a large skillet over medium-high heat. Cook until starting to brown, 3 to 5 minutes. Add Worcestershire sauce and let it heat up before adding beef bouillon and nutmeg. Stir and cook sausage until no longer pink, 3 to 5 minutes more.
- Reduce heat to medium-low and sprinkle in flour gradually. Cook, stirring constantly, until flour coats sausage and is completely absorbed. Cook for 1 to 2 minutes more.
- Pour in almond milk gradually, stirring constantly until gravy starts to thicken, up to 12 minutes. Add a little more almond milk if too thick. Season with pepper and salt. Continue stirring vigorously until gravy reaches desired thickness.
- Remove from heat and let cool. Taste and adjust seasoning as desired.
- Use maple sausage, spicy sausage, or any combo of the two. I only add the beef bouillon cube with plain or mild sausage.
- You can use seasoned salt in lieu of regular salt.
- For this large batch you might use up to 6 cups of almond milk.
Nutrition Facts
| Calories | 155 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 3 g |
| Sodium | 618 mg |
| Sugars | 2 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe! 5/5
Omg I made it almost the way you said i didn’t use any other seasons than the salt and pepper and I only used 1/2 teaspoon pepper and its so good
I Used Unsweetened CashewMilk (have a family member that cannot have almonds) and it was FANTASTIC! Now: to anyone making this recipe, if you LOVE pepper, follow the directions exactly. If you want a milder version of pepper gravy, half the amount listed on the recipe. I am keeping this recipe as a staple in our house. Thank you for posting it.
Great starting point for a gravy you can easily tweak to please any taste. Very satisfied. Thanks for sharing!
I made this to go over biscuits. My mistake, I didn’t read other recipes for biscuit gravy first, and this is much different. The nutmeg and Worcestershire were a bit strong for me, but my family ate it. I will use the measurements as a base in the future with different seasoning.
Delicious! Great alternative and tastes amazing!
Oh my word! This is the best biscuits and gravy I’ve ever made! And I’ve been cooking it since I was 5 with my grandma. Love that it gives it depth and savory flavors.
I used two teaspoons of pepper, still too much. I’d use about 1/2 tsp or 1 tsp in the future. Besides my pepper preference, great recipe!
I have been looking for a dairy-free sausage gravy and this hit the spot! We will definitely be making this again!
used oat milk instead and it was great!
This was REALLY good! My milk drinkers didn’t even notice that I used OAT milk. I served it with puff pastries and bacon for dinner….it’s a keeper. Thank you sooooo much for a non-dairy solution, my allergic son was “vibin’ it”. 🙂
I used a cup-for-cup gluten-free flour blend and service over almond flour biscuits. Coconut aminos instead of Worcestershire and a dash of chicken broth instead of a bullion on cubes. The nutmeg was a surprising addition and a hit with our crew!
I used a spicy turkey sausage and had this for dinner. Quite good. Did need to use more almond milk
This was really good! I went ahead and used some beyond sausage and vegan Worcestershire (Amy’s) to make it vegan in addition to making it dairy-free.
Great recipe. I’ve made it twice. Once w/o and once with nutmeg. Like it best w/ a pinch of nutmeg and use non dairy creamer. So glad to have this. Haven’t had biscuits and gravy in years until now. Thanks for the recipe!
I made this recipe for my daughter. She loved it. Very easy to make. Will be saving it and making it again!
I consider myself a connoisseur of Southern sausage gravy. I recently married a woman who is unfortunately lactose intolerant being that my favorite food is biscuits and gravy with sausage and eggs I had to find a way to still enjoy that treat with my wife. I I was very surprised by the Worcestershire sauce and the teaspoon of nutmeg I have never heard of this and I gave it a try anyway. It’s really good and I’m just amazed you can make good gravy with almond milk at all. I think next time I will give it a try without the nutmeg and Worcestershire and just do it with just salt and pepper can see which method I prefer. Thank you for posting this really cool recipe.
Seriously I have used your site so many times and never made an account… this was so amazing… so perfect that I made an account to say so… make sure you get unsweetened almond milk when making it fyi. It is not my mom’s version but it’s a close second and there is no dairy so it’s safe for my family. So thank you thank you thank you. I have not been able eat this in 4 years… thank you.