* Exported from MasterCook *
Biscuits and Vegetarian Sausage Gravy
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowFat (Less than 30%) Veggie
Amount Measure Ingredient -- Preparation Method
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1 can reduced-fat refrigerated biscuit dough -- (16.3-ounce)
1 tablespoon vegetable oil
1/2 package meatless fat-free sausage -- (14-ounce) (such as Lightlife Gimme Lean)
1/4 cup all-purpose flour
3 cups 1% low-fat milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Prepare biscuits according to package directions.
Heat oil in a large nonstick skillet over medium-high heat. Add sausage; cook 3 minutes or until browned, stirring to crumble. Remove from heat; cool slightly. Crumble sausage into 1/2-inch pieces; return to pan.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1% low-fat milk, stirring with a whisk until smooth. Add milk mixture, salt, and freshly ground black pepper to pan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 3 minutes or until thick. Split the biscuits in half. Place 2 biscuit halves on each of 8 plates; top each serving with about 1/3 cup gravy. Serve immediately.
Yield: 8 servings
CALORIES 268 (29% from fat); FAT 8.7g (sat 2.4g,mono 4g,poly 1g); IRON 1mg; CHOLESTEROL 4mg; CALCIUM 131mg; CARBOHYDRATE 36.9g; SODIUM 910mg; PROTEIN 11.4g; FIBER 0.6g
Vegetarian sausage has a firmer texture than pork sausage. Crumbling it helps distribute it evenly throughout the gravy. This quick breakfast has 3 grams of soy protein per serving.
Source:
"Cooking Light, SEPTEMBER 2004"
S(Formatted by Chupa Babi):
"Jan 2012"
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Per Serving (excluding unknown items): 68 Calories; 3g Fat (36.1% calories from fat); 3g Protein; 7g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 180mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Non-Fat Milk; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
