One of my favorite dishes back when I was a meat eater was biscuits and gravy, and it was one of the last things that I gave up on my journey towards vegetarianism. Recently I decided to try to make a vegan version, and after several attempts, I am quite happy with the results.
-
biscuits -
Gravy
Ingredients
- For:
- 4
- fresh ground black pepper
- 1/2 teaspoon cayenne pepper ((optional))
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 1 package Morningstar sausage crumbles
- 1/2 cup all purpose flour
Gravy
- 6 tablespoon canola oil
- 7/8 cup soy milk
- 1/4 cup shortening (I use Spectrum, non-hydgrogenated palm oil)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup all purpose flour
- 1 cup whole wheat pastry flour
Biscuits
- Preparation: 30 min
- Cooking: 15 min
- Ready in: 45 min
Instructions
- Preheat oven to 450°F. Mix flour, baking powder and salt in a bowl. Cut in the shortening with a pastry blender or two knives. Stir in just enough soymilk to form a soft dough. Do not overmix. Place the dough on a lighlty floured board and knead 3 or 4 times only. Roll the dough out to a thickness of 1/2 inch. Cut with a 2-inch round cookie cutter (or small drinking glass). Place on an ungreased baking sheet. Bake for 12 to 15 minutes.
- For the Gravy, heat oil in a non-non-stick pan for 2 minutes. Add flour and stir quickly with an egg beater. Add 1-2 cups soymilk and continue stirring for 2-3 minutes. Add sausage crumbles and spices. Add more soymilk if necessary to achieve desired thickness.