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Recipe: Vegan Biscuits & Sausage Gravy


You guys! Last night, Stephen (husband) was talking about how he really wanted some biscuits and gravy. My sons, Devlin & Levi, excitedly agreed. Devlin went vegetarian almost 2 years ago and really missed this breakfast food. So this morning, when I woke up, I decided to give it a go, and it turned out amazing. I love it when a recipe works out, especially a spur of the moment one that I know is going to make my family ridiculously excited!


Biscuits:

This made about 2 dozen biscuits. If you don't need that many, cut the recipe in half or freeze the ones you don't use for later. Also, it may have made a little less had I made my biscuits thicker. Some of them were a bit too thin. That's why I recommend a 1 1/2" thickness in the recipe.


What you need:

2 cups nondairy milk. (I used Oatly Oat Milk.)

1 teaspoon apple cider vinegar

5 cups All Purpose flour

2 Tablespoons baking powder

4 teaspoons sugar

1 teaspoon salt

1/2 cup vegan butter


1. Pre heat the oven to 425*F. Add apple cider vinegar to nondairy milk and set aside. By adding apple cider vinegar to your milk, it makes it thicken up and curdle like buttermilk!


2. Sift flour, baking powder, sugar, and salt together.


3. Slice butter into chunks and add to flour. Crumble with your hands until the butter is incorporated.


4. Make a well in the dry ingredients and add the milk/apple cider mixture.


5. Stir together with a spoon. The dough will be flaky, but make sure you don't over mix it. Your biscuits will be really tough if you do.


6. Lay the dough out on a lightly flour surface and then press it out with your hands. You want the dough to be somewhat thick, about 1 1/2".


7. Use a biscuit cutter or the rim of a glass to cut out your biscuits. I used the metal ring for a mason jar lid. Anything that will get you your shape will work though!


8. Place biscuits on a parchment lined baking sheet and bake for 15-18 minutes.





Vegan Sausage Gravy:


What you need:

1/4 red onion, chopped really small

1 package vegan meatballs. (Brand I used is pictured. Found at Kroger. If you don't like faux meats, you could sub in lentils or mushrooms.)

1 teaspoon ground sage

1/2 teaspoon crushed red pepper

1/2 teaspoon marjoram

2 Tablespoons flour

1/2 Tablespoon cornstarch

1/2 teaspoon black pepper

3-4 cups UNSWEETENED nondairy milk (I used Oatly Oat Milk)


1. Break meatballs into small pieces and chop onion.


2. Heat a large skillet on medium-high heat and add onions. You don't need to oil the pan! If the onions start to stick, use a little water or broth.


3. Once the onions soften, add your meatball pieces.


4. Once the "meat" starts to brown, add seasonings (sage, red pepper, marjoram) and let it cook for 2-3 minutes.


5. Mix flour, cornstarch, and pepper in a small container and sprinkle over the "meat." Let it cook for another 1-2 minutes.


4. Add half the milk and stir, then add the other half. (I don't know why I do it this way, but it's also how I did it when I ate biscuits and gravy with pork and dairy milk.)


5. Let the gravy thicken over the heat, stirring occasionally to make sure it isn't sticking to the bottom of the pan. It will boil. Once it reaches the thickness you like, remove it from the heat and serve over biscuits!




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