Vegan Biscuits And Gravy
Ingredients
For the Vegan Biscuits:
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 cup vegan butter cold, cubed
- 3/4 cup unsweetened almond milk or any plant based milk
- 1 tablespoon apple cider vinegar to make "buttermilk"
For the Vegan Gravy:
- 1 tablespoon olive oil
- 8 ounces vegan sausage crumbled (or 1 cup finely chopped mushrooms for a veggie option)
- 2 tablespoons vegan butter
- 1/4 cup all purpose flour
- 2 cups unsweetened almond milk or any plant ased milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon nutritional yeast optional, for a cheesy flavor
- Fresh parsley chopped (optional, for garnish)
Instructions
1. Prepare the Vegan Biscuits:
- Preheat the Oven:Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Make the Vegan Buttermilk:Mix almond milk with apple cider vinegar and set aside for 5 minutes to curdle.
- Mix Dry Ingredients:In a large bowl, combine flour, baking powder, sugar, and salt.
- Cut in the Butter:Add cold vegan butter to the flour mixture. Use a pastry cutter or your fingers to mix until the texture resembles coarse crumbs.
- Form the Dough:Gradually add the vegan buttermilk, stirring until just combined. Be careful not to overmix.
- Shape the Biscuits:Turn the dough onto a floured surface and gently pat it to about 1 inch thickness.Use a biscuit cutter or a glass to cut out biscuits. Place them on the prepared baking sheet.
- Bake:Bake for 12-15 minutes until the tops are golden brown. Set aside while you prepare the gravy.
2. Prepare the Vegan Gravy:
- Cook the Sausage:Heat olive oil in a skillet over medium heat. Add crumbled vegan sausage (or mushrooms) and cook until browned.
- Create the Roux:Add vegan butter to the skillet. Once melted, sprinkle in the flour and whisk continuously for 1-2 minutes to avoid lumps.
- Make the Gravy:Gradually whisk in almond milk. Add garlic powder, onion powder, dried thyme, black pepper, salt, and nutritional yeast.Cook, stirring frequently, until the gravy thickens (about 5-7 minutes).
3. Serve:
- Split the warm biscuits in half and spoon the vegan gravy over the top.
- Garnish with fresh parsley if desired and serve immediately.
Notes
- Make Ahead Option: The biscuits can be baked and frozen for up to 2 months. Reheat in the oven before serving.
- Gravy Variation: Use finely chopped mushrooms or tempeh as a meat free sausage alternative.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gravy in a saucepan, adding a splash of plant based milk to maintain consistency.
