10m
PREP TIME
20m
COOK TIME
314
CALORIES
20
INGREDIENTS
Servings: 8
Ingredients
- 2 cups walnuts
- 1 cup cauliflower florets
- 1 1/2 teaspoons olive oil
- 1/2 cup chopped onion
- 2 teaspoons fresh minced garlic
- 2 teaspoons McCormick® Parsley Flakes
- 1 teaspoon McCormick® Perfect Pinch® Italian Seasoning
- 1 teaspoon McCormick® Smoked Paprika
- 1/2 teaspoon McCormick® Fennel Seed
- Salt, to taste
- 1/2 teaspoon McCormick® Pure Ground Black Pepper
- 1 teaspoon McCormick® Crushed Red Pepper
- 1 tablespoon tomato paste
- 1/4 cup vegetable broth
- 1 package flaky vegan-friendly biscuits
- Gravy
- 1/2 cup vegan butter
- 1/2 cup flour
- 2 vegetable broth
- 2 cups unflavored plant-based milk
- Salt & Pepper, to taste
INSTRUCTIONS
- 1 Add walnuts and cauliflower to the food processor and blend for 1 to 2 minutes, until you have sausage-like crumbles. Set to the side.
- 2 Sauté onions and minced garlic in olive oil 1 to 2 minutes, or until lightly browned.
- 3 Add walnut crumbles, parsley, Italian seasoning, smoked paprika, fennel. salt, black pepper, crushed red pepper, tomato paste and vegetable broth to the onion/garlic mix. Combine ingredients until incorporated. Add more water or vegetable broth, as needed to prevent the mixture from drying out. Cook on medium for 8 to 12 minutes. Place to the side.
- 4 Bake your vegan-friendly biscuits and place them to the side; keeping warm.
- 5 For the Gravy, cook vegan butter and flour together in a pan on medium heat for 1 to 2 minutes. Add vegetable broth and plant-based milk. Cook for 5 minutes.
- 6 Add walnut sausage crumbles to the gravy and cook for 2 to 3 minutes.
- 7 Serve gravy on top of warm biscuits with fresh parsley and more crushed red pepper flakes on top.