Biscuits and gravy were always a childhood favorite of mine. With my new vegan & gluten free version I can now enjoy it as an adult. The gravy is creamy and savory, while the biscuit is fluffy buttery and soft. I’m usually a smoothie or peanut butter & banana toast kinda breakfast girl, but sometimes I just want a hearty and savory breakfast.
“Sausage” Gravy ingredients:
2 cups frozen vegan meat crumbles (here is the gluten free kind I use)
4 cups unsweetened plain almond or soy milk
1/4 cup + 2 Tbsp (6 Tbsp) gluten free flour
2 Tbsp oil + more if needed
Salt & Pepper to taste (I like a lot of pepper)
1 tsp garlic powder
Pinch of nutmeg
2 Tbsp nutritional yeast
I followed this recipe from the Minimalist Baker but switched it up a little. -I switched out the regular flour for this gluten free flour.
-I also added 1/2 tsp of dill weed, 1/2 tsp of garlic powder,
and 2 tsp of nutritional yeast, add in with other dry ingredients.
Note: I also found that making an indention in the top wasn’t necessary, because the gluten free flour won’t rise quiet the same as regular flour.
Start off by following the directions of the biscuits.
Once in the oven, start the gravy.
Over medium heat, add the oil to a saute pan.
Once the oil is heated add the frozen meat crumbles and cook until thawed.
Add in the flour, coat the meat in the flour, and cook for 30 seconds.
Turn down the heat to med-low heat and add the vegan milk of your choice and stir everything together. Also, add the salt, pepper, nutritional yeast, garlic powder, and nutmeg. Cook for 5 minutes, you’ll see everything come together around 4 minutes. Occasionally stir to prevent the gravy from sticking to the bottom. If the gravy becomes too thick, just add a little more milk.
Once your biscuits are done serve fresh from the oven or leave to cool at room temperature and top with the gravy.