I'd never tried sausage gravy and biscuits when I was a meat-eater. The dish just never appealed to me. So of course, a year after going vegan, all of the sudden it looks delish! I googled and found this recipe.
I mostly followed the recipe, with a few changes. I used almond flour instead of regular flour for the biscuits since my boyfriend is trying to cut some carbs. The biscuits turned out pretty yummy. Not deliciously fluffy, but tasty in their own way. I tried the biscuits with regular flour another time and that was delicious too (though not as healthy!). I did find the gravy to be too rich (it calls for 6 tbsp of olive oil!) and it gave me a bit of indigestion. I made it a second time with half oil and half soy milk and it was much better. So my recipe stands as this:
Ingredients:
2 cups of flour
3 tsp baking powder
3/4 teaspoon sea salt
1/4 cup earth balance
3/4 cup plain soy milk
1 tsp apple cider vinegar
(1 tsp xanthan gum if using gluten free flour)
3 tbsp olive oil+3 tbsp soy milk
1/2 cup flour
32 oz soy milk
1/2 tube of Gimme lean sausage (this is my fave)
Pepper to taste
For biscuits, preheat oven to 400*. Add vinegar to soy milk to create "buttermilk". Combine flour, baking powder, margarine and sea salt until just combined and crumbly. Add "buttermilk" to flour mixture and mix until just combined. Do not over mix! Press the dough out 3/4" high (use more flour if necessary to prevent sticking) and cut out biscuit shapes. Bake 400* for 10-13 minutes.
For the sausage gravy, brown sausage in a pan, set aside. Cook the oil and flour to create a roux. Preheat your soy milk a little (warm, not hot). Pour half of it into the roux and whisk, adding more milk as needed. Add sausage and season to taste. Serve over biscuits.
I mostly followed the recipe, with a few changes. I used almond flour instead of regular flour for the biscuits since my boyfriend is trying to cut some carbs. The biscuits turned out pretty yummy. Not deliciously fluffy, but tasty in their own way. I tried the biscuits with regular flour another time and that was delicious too (though not as healthy!). I did find the gravy to be too rich (it calls for 6 tbsp of olive oil!) and it gave me a bit of indigestion. I made it a second time with half oil and half soy milk and it was much better. So my recipe stands as this:
Ingredients:
2 cups of flour
3 tsp baking powder
3/4 teaspoon sea salt
1/4 cup earth balance
3/4 cup plain soy milk
1 tsp apple cider vinegar
(1 tsp xanthan gum if using gluten free flour)
3 tbsp olive oil+3 tbsp soy milk
1/2 cup flour
32 oz soy milk
1/2 tube of Gimme lean sausage (this is my fave)
Pepper to taste
For biscuits, preheat oven to 400*. Add vinegar to soy milk to create "buttermilk". Combine flour, baking powder, margarine and sea salt until just combined and crumbly. Add "buttermilk" to flour mixture and mix until just combined. Do not over mix! Press the dough out 3/4" high (use more flour if necessary to prevent sticking) and cut out biscuit shapes. Bake 400* for 10-13 minutes.
For the sausage gravy, brown sausage in a pan, set aside. Cook the oil and flour to create a roux. Preheat your soy milk a little (warm, not hot). Pour half of it into the roux and whisk, adding more milk as needed. Add sausage and season to taste. Serve over biscuits.
