1 tablespoon avocado oil (or olive oil)

1 cup tempeh, crumbled

½ teaspoon ground sage

½ teaspoon garlic powder

¼ teaspoon onion powder

½ teaspoon red pepper flakes (optional)

1 tablespoon gluten-free all-purpose flour

1 cup unsweetened plain almond milk (or any plant-based milk)

Sea salt and black pepper, to taste

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Heat avocado oil in a large skillet over high heat.
Add crumbled tempeh and cook for 2–3 minutes until it begins to brown.
Stir in sage, garlic powder, onion powder, and red pepper flakes (if using). Cook for 30 seconds until fragrant.
Sprinkle in flour and stir until combined. Cook for another minute.
Gradually whisk in almond milk, ensuring there are no lumps of flour.
Bring the mixture to a simmer and cook for 5–7 minutes, or until thickened to your liking.
Season with salt and pepper to taste.
Serve hot over biscuits, mashed potatoes, or your dish of choice.

Add extra red pepper flakes or cayenne for more spice.

Use full-fat coconut milk or vegan butter for a creamier texture.

Smoked paprika or liquid smoke can add a smoky flavor.

Try rosemary or thyme for a different herb profile.

Almond milk can be swapped with soy, oat, or cashew milk.

Refrigerate leftovers for up to 3 days. Reheat with added plant milk if needed.

Can be frozen for up to 1 month; thaw overnight and reheat gently.

Crumbled tofu can be used instead of tempeh for a softer texture.

Add mushrooms, spinach, or bell peppers for more veggies.

Great served over roasted veggies, grits, or vegan breakfast bowls.