Vegan Biscuits and Gravy – Good Comfort Food!

If you grew up in the middle or Southern U.S., or had family roots there, you probably ate some biscuits and gravy in your childhood. There is no sense in pretending a plate of biscuits and gravy is good for you (though I have had chickpea gravy, which is certainly better for you but less yummy), but it tastes good and it’s one of those foods that, on a fall day, feels just about right.

It took me a while as a vegan to even try making biscuits and gravy, because most soy milks seemed far too sweet. So, it wasn’t until I found some unsweetened soy milks (Silk has one, as do others), that I gave it a try. If you are hoping for a healthy recipe, go read some of my others. If you just want yummy comfort food, read on!

Vegan Soda Biscuits
2 cups flour
1 tsp salt
1/2 tsp baking soda
3/4 c soy milk
1/2 tsp white vinegar
4 tbsp of soy butter, shortening, or oil

Combine salt, soda, and flour (my original recipe calls for sifting them  – I don’t sift, but if you do, rock on). Work in the shortening/butter/oil until mixture becomes crumbly. Add vinegar to soy milk and stir (this will “sour” the soy and create something like buttermilk). Add milk mix gradually until mixture gets to a consistency that is not sticky but is doughy. Kneed until smooth but don’t over knead; roll out, and cut. Bake 12-15 minutes at 420*  Note: these aren’t big fluffy biscuits, they are dense soda biscuits. For fluff, go with a yeast dough recipe.

Vegan Fauxsage Gravy
1/2 package of faux sausage (we like Lightlife)
1/2 cup flour
1/2 cup vegetable oil
3 cups unsweetened soy milk
Salt and pepper to taste

In a skillet, brown the faux sausage in a bit of olive oil, separating to small pieces as it cooks. Set that aside. Add the vegetable oil and flour to the skillet and whisk until smooth. Heat over medium/high until bubbly. Slowly add the unsweetened soy milk. After fully combining, bring to a boil, stirring constantly. Lower heat to get gravy to a simmer and continue to stir often. Add salt and pepper and allow to simmer for 5-8 minutes, adjusting thickness if needed with extra soy milk. When finished, stir cooked sausage back in and allow to cook another minute to heat through. Serve over fresh biscuits.


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