Biscuits and gravy is one of my husband’s favorites, and we regularly eat it as a meal (easily once every 2 weeks). It’s such an easy, fast, and cheap meal – I would keep all the ingredients on hand and be ready to go – so I knew I had to turn this meal vegan. Unfortunately I used to always use the ‘canned’ biscuits (so not healthy) so this meal isn’t as ‘quick’ as it used to be – but I’m going to experiment with making the biscuits ahead of time and freezing them.
Gravy
- 1 lb./roll Soy Sausage (I used Gimme Lean Sausage style)
- 2 tablespoons of vegan butter (I used Earth Balance)
- 6 tablespoons of all-purpose flour (I used unbleached organic white)
- 2 1/2-3 cups of soymilk (depending on the thickness you’d like)
- 1/8 teaspoon of salt (or more, I just sprinkle it in)
- 1/2 teaspoon of pepper (or more, depending on taste)
Cook the ’sausage’ on lower heat in a little oil. Once it is browned, stir in the butter until melted. Sprinkle in the flour a bit at a time, keep stirring. Gradually stir in milk, salt and pepper. Bring to a boil, cook and stir for 2 minutes until to desired thickness. Serve over biscuits.
Yield: 5-6 servings
Biscuits
Today I used, Half Whole Wheat Biscuits from My Vegan Cookbook. Next time I’d like to try Basically Buttermilk Biscuits from Vegan Baking.
Megan’s Review
I thought it was pretty good. I’d still like to experiment with different biscuits – that was the main ‘taste’ difference we noticed (probably because I always used the butter flavored canned biscuits before). Maybe I’ll try using Earth Balance butter instead of the oil next time to get the ‘butter’ flavor we want – and keep experimenting with the other vegan biscuit recipes. But definitely a keeper! I really wouldn’t have guessed it’s vegan. Could easily be made vegetarian by making the gravy recipe above (even with real milk) and using store bought biscuits.
