Vegan biscuits and gravy recipes

[Guest guest]

The substitution mentioned in the middle are for someone that can't eat soy

>

These are Vegan

 

I really like the gimme lean brand for biscuits and gravy myself >

Tanaista

 

Biscuits

 

2 cups all-purpose flour

3 tsp. baking powder

1 tsp. salt

1/4 cup shortening or margarine, cut into small bits

3/4 cup soymilk or rice milk

 

Put dry ingredients in a large bowl. Mix well.

Add the shortening, cut into the mixture.

Add the soy or rice milk, and stir until a dough forms.

Knead the dough in the bowl until it reaches a rollable texture..

On a floured surface, roll out dough about 3/4 " thick.

Cut into rounds, squares, etc.

Bake in a preheated 375 F oven for 12 - 15 minutes, until the edges

are golden brown, but not burned.

 

----

 

Gravy

 

3 cups soymilk or rice milk

4 tsp. cornstarch

3 tsp. vegetarian 'chicken' bouillon powder

1 tsp. sugar or equivalent

Salt and pepper to taste

1/2 - 1 cup veg burger crumbles* (for that " chipped beef " flavor)

 

Mix all ingredients well in a saucepan.

Heat to boiling over medium heat, stirring constantly.

Turn heat to low.

Cook, stirring constantly, until gravy is thick and translucent.

Serve.

---------------

Have you tried the seitan mixes?

 

I also like the canned gluten " mock meats " you can get in Chinese grocery

stores.

 

If you really don't like any form of gluten/seitan, I guess we will

have to come up with some other type of " sausage " for you.

 

----

 

Here's another possibility:

 

 

Bread Sausage

 

6 slices whole grain bread, diced

(about 3 and 1/2 cups)

1/4 cup wheat germ (optional)

1/4 cup rice milk powder

1 tsp. sage

1 tsp. thyme

1/2 tsp. onion powder

1/2 tsp. salt

1 TBS nutritional yeast

1 TBS veggie 'beef' or vegetable bouillon powder

3 egg substitutes (Ener-G)

2/3 cup water

1 TBS melted margarine

 

Combine bread cubes, wheat germ, rice milk powder, and seasonings in a bowl.

Beat egg subs with water, and pour over bread mixture.

Let stand until well absorbed, then stir in melted margarine.

While bread mixture is softening, bring a deep, wide-mouthed pot

half-filled with water to a boil.

Divide bread mixture in half, and shape each into an 8 " cylinder

in the center of clean cloth napkins.

Roll napkins loosely around cylinders, and tie ends to secure.

Lower into boiling water, cover, and simmer for 20 minutes, until firm.

Lift from pot, drain off liquid, open cloth, and remove Bread Sausage.

Slice, and serve as desired.

 

Can be eaten hot or cold.

 

Reheat by steaming or by simmering in sauce.

 

Keeps a week in refrigerator.

 

TO ADD TO GRAVIES:

Cut or crumble into small pieces, and add at the last minute.

Timing IS IMPORTANT in this recipe...do not add early >