Vegan Biscuits and Gravy
User Reviews
5.0
3 reviews
Excellent
Vegan Biscuits and Gravy
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If you're looking for an incredible breakfast idea, these vegan biscuits and gravy are sure to hit the spot! Fresh homemade vegan biscuits are topped with a rich and flavorful vegan gravy.
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Ingredients
For the biscuits:
- 1 ¼ cups all-purpose flour
- ½ cup whole wheat flour
- 1 ½ tablespoons minced fresh rosemary
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- Pinch black pepper
- ⅓ cup coconut oil solid state
- ½ cup almond milk plus 3 to 4 tablespoons and extra for brushing
For the gravy:
- 3 tablespoons olive oil divided
- ½ onion chopped
- 1 carrot peeled and chopped
- 4 ounces baby bella mushrooms sliced
- 3 tablespoons all-purpose flour
- 2 cups almond milk
- 1 teaspoon fresh Rosemary minced
- 2 teaspoons tamari or soy sauce
- ½ teaspoon vegan Worcestershire sauce
- ¼ teaspoon liquid smoke optional
- ¼ teaspoon salt
- pinch black pepper
- fresh chives minced, for serving
Instructions
Make the biscuits:
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the two kinds of flour, rosemary, baking powder, salt and pepper. Add in the coconut oil and use a pastry cutter to cut the oil into the flour. Continue until it resembles evenly sized crumbs.
- Add in the almond milk and mix until the dough comes together (start with the extra 3 tablespoons and add the 4th if the dough is too dry).
- Dump the dough onto a well-floured surface. Pat the dough into a circle that is about ¾ inch thick. Using a floured biscuit cutter, cut out rounds from the dough and place on the prepared baking sheet.
- Pat together the scraps and cut out additional biscuits until the dough is used up (this will be about 5 biscuits total using a 3-inch biscuit cutter).
- Brush the tops of the biscuits lightly with almond milk.
- Bake for about 15 to 16 minutes, until very light golden brown (they will barely brown in the oven).
Make the gravy:
- Set a medium-large skillet over medium heat. Add in 1 tablespoon of the olive oil. When hot, add in the onion and cook for about 2 minutes, until it starts to soften.
- Add in the carrot and mushrooms and cook for about 5 minutes, until tender.
- Add the remaining 2 tablespoons olive oil to the skillet. Sprinkle in the flour and cook for 1 to 2 minutes, stirring frequently.
- Slowly pour in the almond milk, stirring the entire time. Add in the rosemary, tamari, Worcestershire, liquid smoke (if using), salt and pepper. Let the mixture come to a gentle simmer.
- Continue to cook for about 5 to 7 minutes, stirring frequently, until it has thickened. Taste and season with additional salt and pepper if needed.
- To serve, spoon some of the gravy over a biscuit. Top with a sprinkle of fresh chives and serve immediately.
Nutrition Information
Show Details
Calories
408kcal
(20%)
Carbohydrates
41g
(14%)
Protein
7g
(14%)
Fat
25g
(38%)
Saturated Fat
14g
(70%)
Sodium
736mg
(31%)
Potassium
252mg
(7%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
2041IU
(41%)
Vitamin C
2mg
(2%)
Calcium
289mg
(29%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 41g | 14% |
| Protein | 7g | 14% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Sodium | 736mg | 31% |
| Potassium | 252mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2041IU | 41% |
| Vitamin C | 2mg | 2% |
| Calcium | 289mg | 29% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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