My mom is from Pennsylvania and is of Slovak descent, and I grew up (and still live in) Wisconsin, so biscuits and gravy weren’t really a thing in our house. Somehow or other, it’s become one of my favorite breakfast and brunch dishes. If vegan biscuits and gravy are on the menu at a restaurant, I will almost always order it.
This morning, when I asked Steve what he wanted for breakfast, he quickly replied with, “biscuits and gravy,” then back pedaled, as though it weren’t something I could make. Ahem…he apparently forgot about this recipe. Of course I couldn’t just make that recipe today. Instead I created something new. Similar, but new.
In less than an hour, including time spent cutting oranges, tomatoes, and avocados, I had breakfast on the table and we feasted. If you’re not into biscuits, the gravy would also be tasty over pasta, toast, rice, potatoes, or as part of a casserole (think cream of mushroom soup).
Simple Vegan Drop Biscuits
1 1/2 cups white flour
1/2 cup wheat flour
2 tbsp nutritional yeast
2 tsp baking powder
1/2 tsp kosher salt
1/2 tsp sugar
1/4 cup vegan butter
1/4 cup non-hydrogenated vegetable shortening
about 1 cup unsweetened non-dairy milk
Preheat oven to 375 degrees. In a large bowl, stir all the dry ingredients together. Cut in the butter and shortening, until you create a fine meal. With a fork or wooden spoon, gently stir in the milk, until a dough forms. The amount of milk you need will depend on how humid the day is, and such (similar to baking bread). I started with 3/4 cup of milk, then added the additional 1/4 cup a little at a time, being careful not to overmix. The dough will be sticky and wet. Think cookie dough meets pancake batter. Spoon the batter on a greased, or parchment lined, cookie sheet, in 2-3 tablespoon dollops. bake for 20-23 minutes, until golden brown.
Yield: 14 biscuits
Vegan Sausage Gravy
2 tbsp vegan butter
2 cups finely chopped mushrooms (about 6 large white or cremini)
2 tbsp minced onion
1/2 tsp kosher salt
1/4 tsp ground pepper
1 cup vegan meatless crumbles*
1 cup veggie broth
1 tbsp tamari
1 tbsp flour
1/4 cup nutritional yeast
1/2 cup plain, unsweetened non-dairy milk (I used almond milk)
In a large skillet, saute the mushrooms and onion in the butter, with the salt and pepper. Cook until the moisture has cooked off, and the mushrooms are browning. Add the crumbles, broth, tamari, and flour. Whisk well, so no lumps of flour form. Bring the mixture to a simmer, then whisk in the yeast and milk. Continue to simmer over low heat, until the gravy is thickened to you desired consistency. For me, that was about 6 or 8 minutes.
*I made the recipe using vegan soy crumbles, but you could use firm tofu that’s been drained, pressed, and cut into small cubes. Finely chopped seitan, tvp, or any other vegan protein you love.