Vegan Biscuits and Gravy

Biscuits and gravy are something I never had prior to going vegetarian. It’s typically made with pork, and I don’t eat pork.  So it was something my mother didn’t make for breakfast. I’d see it on the menu when we’d go out to eat, and wondered what it tasted like. Now that I’m vegetarian, I’ve learned a lot about making substitutions in recipes. And I enjoy experimenting in the kitchen and creating plant-based versions of dishes I used to eat or haven’t tried. I haven’t been out to eat in months, and one of my favorite vegan restaurants added biscuits and gravy to their menu. But they were out of it by the time I got there. So I decided to try my hand at making it.

I’m not a fan of fake meat and prefer a plant substitute. Plus it’s cheaper and healthier. So instead of using a plant-based sausage, I went with mushrooms. Often, I can get a pack for less than $2 and they’re packed full of vitamin D. Also the texture is similar to beef. So I thought it’d make a good substitute for sausage.

I’ve never had the original, so I don’t have anything to base it on, but it’s still good. It’s a quick breakfast. The biscuits are fluffy topped with savory mushroom gravy.

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Vegan Biscuits and Gravy

Ingredients: 

Biscuits 

• 1 cup of non-dairy milk  + 2 teaspoon apple cider vinegar (let sit for 5 minutes to make vegan buttermilk)
• 2 3/4 cups all-purpose flour
• 1/2 cup of non-dairy butter
• 1 tablespoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 tsp of salt

Gravy 

• 2 tablespoons of oil or water
• 8 oz package of baby Bella mushrooms
• 2 tablespoons of all-purpose flour
• 1 tablespoon of non-butter
• 2 cups of non-dairy milk
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon salt

Instructions: 

For biscuits: 

1. Start by preheating the oven to 425 ºF. Then mix together flour, baking powder, baking soda, and salt in a large mixing bowl. After that, Add the cold vegan butter in 1″ pieces and then using a pastry cutter or two opposing butter knives, cut the butter into the flour to form a crumbly mixture.
2. Add the vegan buttermilk and mix together with a spoon until it has mostly come together. Then turn the dough out onto a clean and lightly floured counter. Next,  press or roll the dough into a large rectangle, about 1/2-inch thick. Using the bench scraper to assist, fold the dough into thirds like a letter, then fold in half in the opposite direction. Then roll out the dough and repeat 2 more times adding flour under the dough as needed.
3. Roll the dough out until it is 1-inch thick, again adding a dusting of flour to prevent sticking as needed. Cut using 2 1/2 to 3-inch biscuit cutters or a glass. Collect the scraps of dough and roll and cut until all the dough has been used.
4. Place the biscuits on a non-stick baking sheet so that they are touching each other. Brush with non-dairy milk and bake for 13-15 minutes until golden.

For gravy: 

1. Heat oil or water in a larger saucepan, then add in mushrooms. Sautee for a few minutes.
2. Next, add flour, butter, and non-dairy milk. Cook on medium-low, stirring often, for several minutes until thickened. Stir in onion powder, garlic powder, salt, and pepper. Lastly, top your biscuits with gravy and enjoy.

Notes:

• Save time by using premade biscuits.
• Get the print-friendly version here

Related post: Vegan Oatmeal Raisin Pecan Breakfast Bars

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