Vegan Biscuits and Gravy
I meant to mention in the last recipe entry that to make a simple vegan white gravy for biscuits all I do is make a basic roux, butter and flour, toast it for half a minute stirring constantly then slowly add a few cups of coconut milk or unsweetened almond milk. (Same proportions as recipe below, nut yeast optional and not as much would be necessary, maybe just a couple TBS). Then just add whatever spices, a dash of cayenne, tarragon, oregano, thyme, parsley, salt and pepper and it’s great on some biscuits with some Gimme Lean sausage, tempeh bacon or whatever breakfast “meat” crumbled on top. Fresh herbs are ideal in gravy, I think. A few sprigs of parsley, thyme and tarragon chopped finely would be perfect, but dried works okay, too. There are a ton of vegan biscuit recipes online. I just use a simple recipe with sifted flour, baking soda, salt and vegetable shortening (not the healthiest but the flakiest). It’s so simple, but hot vegan breakfast ideas are sometimes hard to come upon and this one is a keeper.
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