Wow! I didn’t realize it had been so long since I posted a recipe! I think, I just let my ‘Things on Toast
‘ take over the food side of this blog a bit 😉 Well, I think (and hope you think) this recipe may have been worth the wait. The biscuit recipe? It’s not mine, it’s adapted from here
. The gravy? I’ve been working on since I became vegan. I’ll be posting two different variations here. One, I use more for thanksgiving type meals and is spectacular for mashed potatoes. The second, (the one pictured above) is delicious, fabulous, and oh-so-perfect for biscuits.
Follow the same directions for both variations. The only difference is changing a few ingredients and adding a few more spices. I never completely measure the ingredients for this recipe. The most important thing for making a good batch of gravy is to remember to keep the ratios the same.
one small onion
one (almost full) carton mushrooms. I use white button or baby-bellos.
one (almost a full) pepper (I use sweet peppers to keep this baby friendly, but a hotter pepper would work pretty well too, if thats your thing.)
butter (about two tablespoons I use earth balance)
flour (about three tablespoons)
milk alternative of your choosing (almond milk household here)
vegetable stock or water
nutritional yeast (about a small handful…optional, but highly recommended)
And if you so desire: vegan mock-sausage
**I actually added roasted peppers to this batch, leftover from the night before. It was extra tasty. Fresh or roasted: both are delicious.
spices and herbs:
salt & pepper
For a more basic, mashed potato topper type gravy:
Leave out the sweet peppers, the smoked paprika, and the chili spice. and definitely, do not add the mock-meat. Adding more herbs, such as: basil and a touch of parsley works great too.
Small dice your vegetables. Heat your pot (or large pan) to a medium-high heat. Add a heap of butter to pot (don’t for a second, think this meal is diet-friendly). Add vegetables and sauté until soft. (If you’re adding in mock sausage. Add it in now). Add spices and herbs, about a tablespoon of each, but only a dash of salt and pepper. Lower heat to medium. Here’s the part where you are going to want to work a little quickly… There should be a bit of moisture in the pot from the butter and mushrooms. If there isn’t much, feel free to add and melt a bit more butter into the mix. Add in your flour to make a roux
-like mixture. Blend in the flour really well, grab a whisk and start whisking in equal parts milk and stock (or water), making sure to scrape off all the flour from the bottom and sides of the pot. The amount of liquid you add, will depend on the consistency you like your gravy. I prefer mine on the more liquid-y side. Just remember that the gravy will thicken as it cooks. You have room to play a bit here. Slowly add in more liquid until you reach your desired consistency. If you find that you’ve added too much liquid, simply add a bit more flour (just be sure to whisk a bit of flour and water in a separate container, because just adding it to the pot will create flour clumps). Stir in nutritional yeast, and salt and (lots of) pepper to taste. Feel free to add more spices or herbs, if you feel like it needs it. Allow to cook on a low heat for another 5 minutes or so…. and that’s it! You’re done. Slice open some biscuits and pour some gravy on top!
2 cups flour
2 tablespoons baking powder
1/2 teaspoon salt
4 tablespoons margarine
3/4 cup almond or soy milk
Sift and mix dry ingredients in one bowl.
add butter in separate clumps.
with your hands break up the butter into mixture until completely blended and there is nothing but small particles of the mixture.
mix in milk, form a dough ball.
knead dough for two minutes on floured surface.
pull of golf ball size pieces and place on non greased baking tray (or roll out, and cookie cut rounds)
bake at 450 degrees for about 12 minutes or until biscuits are plump and slightly golden.