Vegan Biscuits and Gravy

Here is the recipe for Vegan Biscuits and Gravy that I made for the Synesthete’s Brunch. It’s easy, it’s an indulgence…it’s homemade biscuits straight from the oven for Pete’s sake! Obviously this recipe is perfect for brunch but it would good for dinner too with a side of sautéed spinach to round out the meal. You could also eat any leftover biscuits for dessert - they’d be yum with sliced strawberries and honey.

Time: 45 minutes
Serves: 4

Vegan Baking Powder Biscuits

2 cups all-purpose flour + more for flouring your surface
3 tsp baking powder
scant ¾ tsp salt
6 Tbsp soy margarine, kept quite cold but not frozen
¾ cup soymilk
spray oil

Gameplan: Make the biscuits dough and get the biscuits set out on the baking sheet ready to go in the oven.  When veggie gravy is almost done you can pop the biscuits in.  They take about 10 minutes.

Remember – keep a light hand. If in doubt, add/do less.  Also, when you roll out the dough it should be ONE INCH THICK.  We’re not making sugar cookies here.

Preheat oven to 425 degrees.
In a large bowl: sift or mix together flour, baking powder and salt.

Drop the 6 tablespoons of margarine into the flour mix and start rubbing it together. When the margarine chunks are the size of large peas, stop.

Add the soymilk to the flour, work the mix into a ball and kneed 5 times against a floured surface.

To make your biscuits, roll your dough out (by hand or with a rolling pin) until 1 to 1.5 inches thick. Cut into 2.5″ squares.

Place the squares on an oiled baking sheet and cook for about 11 minutes, checking around 9 minutes for golden corners.

 

 floured work surface & rolling out dough for individual biscuits        

Vegan Gravy

1 14.5 oz tube of veggie sausage (I used Gimme Lean brand)
olive oil
1 jalapeno, deseeded and minced
1 yellow onion, diced
3 cloves garlic, minced
½ tsp rubbed sage
¼ tsp fennel seed, optional
scant ¼ cup of all-purpose flour
1 - 2 cups soymilk
salt and lots of freshly cracked black pepper to taste

Add the veggie sausage, jalapeno, onions, and garlic to a skillet with a little olive oil heating in it. Cook the veggie sausage, breaking it up as you go along. Add the sage and fennel seed.

When the sausage is done and the onions are wilted, sprinkle the flour over the sausage and mix until incorporated so it’s no longer white.

Slowly add the soymilk, starting with about 1 cup. Depending on how you like your gravy you can add more soymilk, keeping in mind that the gravy will thicken while heating for few more minutes on the stove. Add salt and pepper to taste.

To Serve:

Plate 2 biscuits on a plate and pour some gravy over the biscuits or on the side.  Add some hash brown, and perhaps some sliced tomatoes and you’re all set for brunch.

This entry was posted on Thursday, February 8th, 2007 at 6:04 pm and is filed under Any Season, Winter, Breakfast & Brunch. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.