Why Make This Recipe
Vegan Biscuits and Gravy is a comforting dish that brings together fluffy biscuits and savory mushroom gravy. It’s a great meal for breakfast or brunch. This recipe is simple, delicious, and perfect for anyone looking for a plant-based option. Whether you’re vegan or just trying to eat less meat, this dish will satisfy your taste buds.
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How to Make Vegan Biscuits and Gravy
Making Vegan Biscuits and Gravy is easy! You will start by preparing the biscuits and then move on to the mushroom gravy. Here’s how you can do it:
Ingredients:
- 1 cup all-purpose flour
- 1 ½ teaspoon baking powder
- 4 tablespoons vegan butter or margarine (not unsalted, stick or block form, frozen)
- 6 tablespoons soy milk
- 1 tablespoon vinegar
- 8 oz can of mushrooms (drained)
- 1 tablespoon vegan butter
- 1 tablespoon all-purpose flour
- 1 cup soy milk
- ½ teaspoon Low Sodium Better Than Bouillon Vegetable Base
- 1 teaspoon thyme
- Black pepper to taste
Directions: Vegan Biscuits, Mushroom Gravy
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Make the Biscuits: Preheat your oven to 400°F (200°C). In a mixing bowl, combine the flour and baking powder. Grate the frozen vegan butter and mix it into the flour until it looks like crumbs. In a separate bowl, mix the soy milk and vinegar. Pour this mixture into the flour and mix until just combined. Do not over-mix.
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Form and Bake the Biscuits: Turn the dough onto a floured surface. Gently knead a few times and roll it out to about 1 inch thick. Cut into biscuits with a cutter. Place the biscuits on a baking sheet and bake for about 15-20 minutes until golden brown.
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Make the Mushroom Gravy: While the biscuits are baking, heat 1 tablespoon of vegan butter in a pan. Add the drained mushrooms and cook for a few minutes until they are soft. Stir in 1 tablespoon of flour to create a roux, cooking for about a minute. Gradually add 1 cup of soy milk while whisking, making sure there are no lumps. Then add the vegetable base, thyme, and black pepper. Cook until thickened.
How to Serve Vegan Biscuits and Gravy
Serve the warm biscuits on a plate, topped generously with mushroom gravy. This dish pairs well with fresh fruit, a simple salad, or with your favorite breakfast beverages like coffee or tea.
How to Store Vegan Biscuits and Gravy
Leftover biscuits can be stored in an airtight container at room temperature for up to 2 days. If you have leftover gravy, it can be stored in the fridge for up to 4 days. Reheat both biscuits and gravy separately before serving again.
Tips to Make Vegan Biscuits and Gravy
- For even fluffier biscuits, avoid over-mixing the dough.
- You can add herbs or spices to the biscuit dough for extra flavor.
- If you like a little heat, consider adding a pinch of red pepper flakes to the gravy.
Variation
You can change it up by adding sautéed vegetables like spinach or bell peppers to the gravy for a different twist. If you want a richer flavor, try using a different type of mushroom such as shiitake or portobello.
FAQs
Can I use gluten-free flour?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it has xanthan gum for better binding.
How can I make the biscuits lighter?
Try adding a little more baking powder or replacing some of the all-purpose flour with self-rising flour.
Can I freeze the biscuits?
Absolutely! You can freeze the uncooked biscuits. Just prepare the dough, cut them out, place them on a baking sheet, and freeze. Once frozen, store them in a freezer-safe bag. You can bake them straight from frozen, just add a few extra minutes to the baking time.
Vegan Biscuits and Gravy
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A comforting plant-based dish featuring fluffy biscuits topped with savory mushroom gravy, perfect for breakfast or brunch.
Ingredients
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- 4 tablespoons vegan butter or margarine (not unsalted, stick or block form, frozen)
- 6 tablespoons soy milk
- 1 tablespoon vinegar
- 8 oz can of mushrooms (drained)
- 1 tablespoon vegan butter
- 1 tablespoon all-purpose flour
- 1 cup soy milk
- ½ teaspoon Low Sodium Better Than Bouillon Vegetable Base
- 1 teaspoon thyme
- Black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the flour and baking powder.
- Grate the frozen vegan butter and mix it into the flour until it looks like crumbs.
- In a separate bowl, mix the soy milk and vinegar.
- Pour the soy milk mixture into the flour and mix until just combined. Do not over-mix.
- Turn the dough onto a floured surface, gently knead a few times, and roll it out to about 1 inch thick.
- Cut into biscuits with a cutter and place on a baking sheet.
- Bake for about 15-20 minutes until golden brown.
- While the biscuits bake, heat 1 tablespoon of vegan butter in a pan.
- Add the drained mushrooms and cook for a few minutes until soft.
- Stir in 1 tablespoon of flour to create a roux, cooking for about a minute.
- Gradually add 1 cup of soy milk while whisking to avoid lumps.
- Add the vegetable base, thyme, and black pepper, cooking until thickened.
- Serve warm biscuits topped generously with mushroom gravy.
Notes
For fluffier biscuits, avoid over-mixing. You can add herbs or spices to the dough for extra flavor. Consider adding sautéed vegetables like spinach or bell peppers to the gravy for a twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: vegan biscuits, mushroom gravy, plant-based breakfast
