White Sausage Gravy
6 low fat sugar-less chicken or pork breakfast sausage (you can find at Baron’s Meats or Trader Joe’s)
8-10 button mushrooms, quartered
10oz low sodium, preferably home-made, chicken stock
1 medium shallot
4 oz unsweetened soy milk
1/2- 3/4 tsp sea salt
2 tsp white pepper, freshly cracked
1/3 block of med- firm tofu (pureed in blender or food processor, if using a blender add just a touch of water)
1 tsp nutritional yeast
In a large sauté pan over medium heat start browning the sausage. After sausages are browned and just cooked remove from pan and reserve. Add quartered mushroom to the pan and lightly brown. Add shallot, and a dash of olive oil if necessary (if pan looks dry) and cook until translucent, about 3 min. Add chicken stock, soy milk, salt, pepper and nutritional yeast and bring to a simmer. Chop sausage and add to simmering gravy along with pureed tofu and whisk until smooth. Taste for seasoning and Enjoy! Serves 4.
This sauce can be used over chicken, steak, eggs or Ideal Protein potatoes/potato pancake!