Friday, November 19, 2010

Biscuits and Gravy

More comfort food by Alexis at Vegan Miss

picture of Biscuits and Gravy
Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients for biscuits:
  • 2 C flour*
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 1/4 tsp baking soda
  • 3/4 C almond milk (+ 1 Tbsp)*
  • 1/4-1/3 C soy butter
  • 1 tsp distilled white vinegar*
  • 1 Tbsp vegetable oil

Ingredients for gravy:
  • 1/2 package Upton's Naturals Italian Seitan, crumbled well
  • 3-4 Tbsp soy butter
  • 2 clove garlic, minced
  • 1/2 small white onion, chopped finely
  • 1/2 large red bell pepper, finely chopped
  • 1/3 C cremini mushrooms, chopped
  • 4-5 Tbsp all-purpose flour
  • 1-1 1/2 C almond milk, more to taste*
  • 1 tsp kosher salt
  • 1 tsp sage
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp ground coriander
  • 1/4 tsp ground oregano
  • 1/4 tsp ground nutmeg
  • 1 Tbsp nutritional yeast

Directions for biscuits:
  1. Combine the flour, baking powder, salt, and baking soda in one bowl. Place in the fridge.
  2. Combine the almond milk and the vinegar in a bowl. Place in fridge and let sit alone for at least 5 minutes.
  3. Preheat oven to 450 degrees.
  4. Combine the almond milk mixture with the dry mixture, then add in the butter.Do not over kneed! Combine to get most (if not all) of the lumps out but don't go over board. Only use a fork!
  5. Place in the fridge until the oven is ready. In the mean time, grease a baking sheet.
  6. In a small bowl, combine 1 tbsp almond milk with 1 tbsp vegetable oil.
  7. Form the dough into small balls and place on baking sheet. With a brush, lightly brush over the dough. This will give it a golden look when it comes out of the oven.
  8. Bake for 8-12 minutes. Some ovens take longer. Check on them after 8 minutes and see where they are at. The biscuits should look golden brown with firm tops.

Directions for gravy:
  1. In a skillet, add the soy butter under medium heat. Place the onions in the pan and stir-fry until translucent. Add the garlic, Italian Seitan, bell pepper, and mushrooms. Cook until tender.
  2. Add in the flour. The vegetable should look like a flour-y crumbled mess. This is good right now!
  3. Next, add in the almond milk. If you do this step the other way around (adding the milk before flour), you'll get a lumpy disaster. Not good.
  4. Add in all the spices and mix well. The gravy should be relatively thick, but not too much so. It also should not be like a dressing, thin. If too thin, combine a little more flour in a bowl, add soy milk, mix well (get those lumpy's out), then put it in the gravy. If too thick, add more almond milk.

* Note: It is incredibly important that the ingredients of the biscuit dough stay very cold before going in the oven. This is how they become fluffy. Make sure the dough stays in the fridge until you are ready to bake it! For the biscuits, I used all-purpose flour. Again, please use any non-dairy milk you prefer (for both biscuits and gravy). Instead of vinegar, you may also use 1 tbsp of lemon juice, if that is easier.