Being from the southern United States, biscuits and gravy is a staple breakfast food in many households and restaurants. But the dish is full of dairy and meat by products-certainly not vegan or vegetarian friendly! With this variation, however, you can enjoy this classic and even get a few servings of kale to jumpstart your day.
Vegan Gravy Ingredients:
1 tablespoon of Olive Oil
1 tablespoon of Flour
1 1/2 cup of water (more if needed)
1 1/2 cup of Oat Milk
1 cup of finely chopped kale
Salt and pepper to taste
1/2 lemon, juiced
Place a saucepot over medium heat. Add olive oil and flour and whisk immediately. Reduce heat to low, and continue to whisk flour mixture until light brown in color. Add water and oat milk and bring heat up to medium. Continue to stir until the mix begins to thicken. If too thick, add more water. The texture of the sauce should just stick to a spoon and slowly begin to drip. Reduce heat to low and add kale. Continue to simmer on low until kale is tender. Add salt and pepper in small pinches/shakes at a time until the taste suits you. Add lemon juice and stir well. Remove from heat and prepare biscuits.
Ingredients for Biscuits:
(Makes about 8 biscuits)
1 cup of Oat Milk or Milk Substitute
1/2 lemon, juiced
2 cups of unbleached flour, sifted
1 tablespoon of Baking Powder
1/2 teaspoon of Baking Soda
1/2 teaspoon of garlic salt
4 tablespoons of Cold Vegan Plant Butter (plus a small amount to coat cooked biscuits)
1 small red bell pepper diced into very small pieces
Olive oil to grease sheet pan
Pre heat oven to 400 degrees F (204 Celsius).
In a large bowl, add the sifted flour, then add the baking powder, baking soda, and garlic salt. Mix well.
Cut butter into small cubes, working quickly so the butter stays cold. Add the butter two small cubes at a time, mixing well by hand or with a fork before adding the next two cubes. The texture should be similar to wet sand. Refrigerate for 5 minutes.
While dough is cooling, add lemon juice to oat milk and stir. Remove dough from refrigerator and slowly incorporate the oat milk, stirring with one hand or a fork until the dough is slightly sticky and moist.
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Have a sheet pan ready, and lightly grease it with olive oil. Use a cutting board to finish the biscuits. Lightly dust the board with flour, then turn dough over onto floured surface. Add diced peppers. Fold the dough over on itself gently a few times to incorporate the peppers, then lightly flour the top. Flatten by hand until about 1 inch thick. Use a small cup or empty jar to cut the dough into biscuit shapes. Place the biscuits onto the sheet pan so the edges are touching. If needed roll and flatten dough again to get the most biscuits out of your dough.
Bake for 8-10 minutes until tops of biscuits are golden brown. As soon as biscuits come out of the oven, use the Vegan Butter stick to coat the tops. Top with Vegan Gravy and enjoy!
The gravy can be made gluten free if desired. Remove the olive oil and flour from the recipe, and use a gluten free milk substitute. Bring all ingredients except salt and pepper to a boil, then reduce heat to low. In a small bowl, combine a small amount of corn starch and water and mix until the texture is similar to school glue. Add a very small amount of cornstarch mixture to sauce, stirring as you go, until gravy just sticks to the spoon and slowly begins to drip. Continue to simmer for about 5-7 minutes. Add salt and pepper to your desired taste. Remove from heat. This makes a great sauce for your mash potatoes or other veggies (like asparagus).
Serve them at your next brunch with your straight edge crew and tell them it’s Gorilla Biscuits and Gravy. The recipe is vegan, so they can’t say your joke is cheesy; just corny…