Vegetarian Coconut Cream Sausage Gravy

Total time30 min

Prep time10 min

Cook time20 min

This creamy, spiced skillet gravy gets its warmth from a blend of sage, thyme, rosemary, ginger, and turmeric, simmered into rich, full-fat coconut milk until it turns glossy and thick. A quick arrowroot slurry brings everything together into a velvety, spoon-coating sauce that clings to every savory crumble in the pan. Fresh chives scattered on top add a bright, herbal finish that balances all that cozy spice. It’s comfort food through and through, with the kind of deep flavor you’d expect from a slow-simmered morning gravy. This version is a great fit for a vegetarian table, ladled generously over warm biscuits or toast for a satisfying start to the day.

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Ingredients

4 servings

For the sausage

1 lb ground pork
CHi Organic Plant-Based Ground Pork Original Hungry Planet Plant-Based Ground Pork, Vegan Omnipork Ground Plant-Based Prok-Style Ground
See all
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
1 tsp dried sage
½ tsp dried thyme
½ tsp dried rosemary, crumbled
¼ tsp ground ginger
¼ tsp ground turmeric
¾ tsp fine sea salt, divided

For the gravy

1 can (13.5 oz) full-fat coconut milk
½ cup bone broth
Chef's tip
Use the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base.
2 tbsp arrowroot starch
2 tbsp cold water

For serving

1 tbsp fresh chives, thinly sliced (optional)

Instructions

1
In a small bowl, combine the dried sage, thyme, rosemary, ginger, turmeric, and 1/2 tsp of the salt. Add the ground pork and mix with your hands until the spices are evenly distributed throughout the meat.
2
Heat a large skillet over medium-high heat. Add the seasoned pork and cook, breaking it into small crumbles with a wooden spoon, for 7–9 minutes, until no pink remains and the meat is cooked through to 160°F (71°C) on an instant-read thermometer. Use a spoon to push the cooked sausage to the edges of the pan, leaving the rendered fat in the center.

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