Vegan Biscuits & Gravy

And I quote …

Biscuits. I’ve never been a fan. I know. I know. That sounds so unAmerican but it’s true. First, I’ve never been a huge bread eater and second, I absolutely loathe gravy so the very thought of biscuits and gravy makes me want to vomit. Third―and without a doubt probably the biggest reason I’ve never liked biscuits is the very word, “biscuit.” I mean come on … is it just me or shouldn’t it be spelled biscut? Or buscut? But biscuit? What even is that? And I mean thank God for Google because there’s absolutely no way I would have spelled it correctly in this post had I not had an instant dictionary at my fingertips.”

A few months ago I posted an easy peasy way to make vegan biscuits, and since today is National Biscuits and Gravy Day, well … here’s a compilation of that recipe and a revamped one on my Vegan Creamy Mushroom Whiskey Sauce for the gravy—I used the same recipe only I kept the whiskey out, cut the mushrooms by half, and I added my favorite plant-based sausage from Lightlife. Simple. Now do yourself a favor and make it this weekend. You will be so glad you did, and so will anyone else whose gets to partake : )

A few months ago I posted an easy peasy way to make vegan biscuits, and since today is National Biscuits and Gravy Day, well … here’s a compilation of that recipe and a revamped one on my Vegan Creamy Mushroom Whiskey Sauce for the gravy—I used the same recipe only I kept the whiskey out, cut the mushrooms by half, and I added my favorite plant-based sausage from Lightlife. Simple. Now do yourself a favor and make it this weekend. You will be so glad you did, and so will anyone else whose gets to partake : )

Vegan Biscuits and Gravy

PREP TIME: 20 minutes | COOK TIME: 40 minutes

Biscuits: Just choose your favorite premixed biscuit mix, like the ones you buy from the store, make as directed BUT substitute plant-based butter (I like Miyoko’s plant butter) that’s been frozen. YES. FROZEN. Why? Because plant butters tend to melt really easy and I find they separate faster than regular butter. Meaning they get watery when melted. So if you freeze it first, then you’re good to go. READ MORE. Now for the gravy …

  • 1 box Lifelight sausage crumbles
  • 1 pounds mushrooms, sliced
  • 1 onion, sliced
  • 1 cube plant-based butter
  • 5-6 TBS garlic, chopped
  • ½ cup vegetable broth
  • ½ to 1 cup plant-based cream

Place butter and garlic in a large cast iron skillet, cover with mushrooms and onions and saute over medium high heat for about 10 minutes. Once the mushrooms have browned, add sausage and cook as directed. Next, add in the broth and simmer for about 10 minutes, or until the liquid is at least half way gone. Then, right before serving, slowly pour in the cream and whisk until the sauce thickens. So damn delicious!

On Being a Flexitarian

4 Comments

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.