Dad's Day biscuits and gravy

Father’s Day is one of those days that, in my opinion, demands a hearty, extravagant breakfast. I mean, if you go to any diner in the country, who’s eating the Paul Bunyan Extra-Greasy Five Pound Breakfast Special? Generally not us ladies. It’s as if a love of bacon, sausage and eggs is imparted via the “y” chromosome, along with extra testosterone, a burning hatred of ballet, and the need to wrestle anything that moves (but especially siblings).

So, in honor of my excellent husband, I set about finding a lumberjack-worthy breakfast that wouldn’t give him a heart attack at the same time. Biscuits with sausage gravy was a favorite indulgence back in the day. It isn’t terribly time-consuming, the timing is forgiving, and biscuits are easy enough for even the smallest kids to help make.  Yup, this dish itself well to a laid-back, somewhat lackadaisical Father’s Day morning.

Don’t be afraid of the bean base for this gravy! I know, I know, it sounds weird, but believe me, it’s as good and creamy as, well, cream. I wish I’d thought of using white beans for gravy first, but I have to give props to Isa Chandra Moskowitz (again); she’s a food genius and a constant source of inspiration. The addition of veggie sausage just makes it that much yummier, and it really is reminiscent of an oh-so-bad-for-you-but-oh-so-yummy breakfast at your favorite greasy spoon. Just without all the grease.

Most surprisingly, this was a big hit with the kids. I didn’t think I’d be adding this recipe to the blog, because neither is big on gravy — even when we were meat-eaters, they resisted the siren song of the annual Thanksgiving giblet gravy — but they happily spooned up every last drop of this faux-sausage gravy.

“Dad” savored every bite, too, while feeling very loved and pampered — in a rough, manly way, of course. Happy Fathers Day!

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“Sausage” gravy

1 T canola oil
2 links Field Roast Italian Sausage, removed from casings and crumbled (Field Roast is our favorite; if you can’t find it in your area, use about 6-8 oz. of another vegan sausage substitute, such as LightLife Sausage Style)
1-1/2 c. not-chicken broth (plus extra for thinning, if necessary)
1/3 c. unbleached all-purpose flour
1/2 med. onion, chopped
4 med. cloves garlic, chopped
2 T fresh thyme, chopped
1 T fresh chives, chopped
1 15-oz. can Great Northern beans, drained and rinsed
3 T soy sauce
4-6 drops liquid smoke

Heat the canola oil in a saucepan over medium-high heat. Add sausage and stir until browned. Remove with a slotted spoon and set aside.

Whisk together the broth and flour until smooth. Set aside.

Add onion and garlic to the saucepan. Saute until softened, about 3-4 minutes. Add the thyme and chives. Cook another 2-3 minutes. Give the broth mixture another stir, then add it to the saucepan, along with the beans, soy sauce and liquid smoke.

Remove the pan from heat, and use an immersion blender to blend the mixture until it’s smooth. Taste and adjust seasonings as needed.

Return the pan to the stove and heat over med-low. Add “sausage.” Stir occasionally; the gravy will thicken further. If desired, add more not-chicken broth to thin to your desired consistency.

Serve hot over your favorite biscuits. Top with some fresh ground pepper for the grown-ups!

Serves 4.