Vegan Biscuits & Mushroom Gravy

Comfort food has a special place in our hearts, providing warmth and nostalgia with every bite. Today, I want to share a versatile recipe that makes for a lovely quick breakfast. Get ready for a delicious plate of savory Biscuits and Gravy that will have you coming back for seconds. You will have to forgive me for the lack of photos. I am new to documenting my adventures and I do not have a studio grade setup in my home kitchen. I promise to do better!

No meat or dairy? What’s the point?

I will preface this by saying that I am by no means a vegan or even vegetarian. That said, I do enjoy the simplicity of plant-based meals. I don’t have to deal with the hassle of pulling meat from the freezer to thaw or making sure I have fresh meat from the grocery before preparing a meal.

I also have some strict dietary restrictions that I choose to follow that do not allow for the mixing of meat and dairy; which is another reason why I enjoy this recipe. For those unfamiliar with kosher eating, it involves adhering to dietary laws that include avoiding certain animals, such as pork and shellfish, abstaining from mixing meat and dairy and preparing meals in a specific way. I do not keep a kosher home, but I do follow many kosher dietary laws. This approach garners respect for the environment, promotes mindfulness, and allows us to welcome the sacred into our daily lives through the choices we make… regardless of how mundane they may seem to others. Learn more about kashrut here.

Ingredients

This recipe is forgiving, if you don’t have one of the savory herbs listed, just try replacing it with a similar herb or add more of one of the other herbs listed. If you don’t have mushrooms, just skip them. You are doing great, don’t stress over this, it will be great.

If you like mushrooms, I highly recommend trying your hand at using dried mushrooms in your cooking. They are a long-lasting, cost-effective alternative to fresh mushrooms. Keeping dried mushrooms in the pantry is a great way to guarantee I always have mushrooms on hand in a pinch. I purchase mine in bulk from Costco, I have also seen them readily available elsewhere. I am extremely excited to try out a new drying rack this summer to preserve even more of the ingredients I grow of forage this year.

I recommend starting your pot of coffee, soaking your mushrooms, starting the biscuits and then moving on to the gravy. Let’s get cooking!

Drop Biscuits

Ingredients:

• 2 cups all purpose flour

• 1 tablespoon baking powder

• 1 teaspoon sugar

• 1/2 teaspoon salt

• 1/2 teaspoon garlic powder

• 1/2 cup vegan butter, melted

• 3/4 cup milk of Your Choice

Instructions:
Prepares 8-drop biscuits.

1. Preheat your oven to 425°F.

2. Add parchment paper to a large baking sheet.

3. With a wooden spoon mix together your dried ingredients.

4. Stir in your melted butter and milk until just combined. Do not overmix.

5. Using your spoon drop spoonful amounts onto your prepared baking sheet.

6. Bake for 10-12 minutes until golden.

Mushroom Gravy

Ingredients:

• 1/4 cup vegan butter

• 1/2 cup dried mushrooms (I purchase mine in bulk from COSTCO)

• 1/2 small red onion, diced

• 1 clove of garlic, minced

• 1/4 cup all-purpose flour

• 1 teaspoon dried sage

• 1 teaspoon dried rosemary

• 1 teaspoon red chili flakes (use less if you don’t care for spice)

• 1/2 teaspoon dried thyme

• 1/2 teaspoon black pepper

• 1/2 cup vegetable stock (I used the mushroom soaking water)

• 1 1/3 cup milk of your choice

• Salt to taste

Instructions:

1. Start by pouring hot water over your dried mushrooms and let them set for a few minutes. If you have fresh mushrooms you can skip this step.

2. Melt the butter in a large saucepan over medium heat. While the butter melts drain the water from your mushrooms and pat dry. Save your mushroom water if you plan to use it in this recipe. Mince the mushrooms and throw them into your melted butter. Allow to cook for 4-5 minutes.

3. Dice your red onion and garlic then add to your saucepan. Allow the onions to cook until they have softened. Once your onions have softened add your flour and dried herbs to the saucepan and cook for a minute.

4. Add your stock and milk one at a time. Mixing completely before adding the next ingredient. Bring this to a simmer and allow to cook for 1-5 minutes depending on how thick you like your gravy. If your gravy gets too thick, just add more water. Season with salt and pepper to taste.

Adaptations: If you do not like mushrooms or chili peppers feel free to omit those ingredients. This gravy still tasted great without them. If you don’t have time to make the biscuits this gravy recipe also tastes great over toast.

Enjoy!