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Biscuits and Mushroom Gravy [Vegan, Gluten-Free]

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Life can taste good with these fluffy, soft, gluten-free biscuits accompanied with mushroom gravy. It's the ultimate comfort food side that will leave you craving for more. These are great for dinner parties, but also make great leftover snacks/sides for yourself.

Biscuits and Mushroom Gravy [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Nut Free Vegan

Serves

4 -6

Ingredients

For the Biscuits:

  • 3/4 cup coconut milk
  • 1/4 cup water
  • 1 tablespoon apple cider vinegar
  • 1 cup tapioca flour
  • 1 cup rice flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 tablespoon dried basil
  • 1 teaspoon dried dill
  • 3 tablespoons cold vegan butter

For the Gravy:

  • 1/4 cup vegan butter
  • 1/2 yellow onion, diced
  • 4 large garlic cloves, minced
  • 5 cups mushrooms, sliced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/4 cup rice flour
  • 2 cups of water
  • 1 tablespoon tamari or liquid aminos
  • 5 turns fresh black pepper

Preparation

To Make the Biscuits:

  1. Place butter in the freezer for at least 10 minutes.
  2. Preheat oven to 450°F.
  3. Lightly oil a baking sheet or place a piece of parchment paper over the baking sheet.
  4. Combine coconut milk, water, and apple cider vinegar in a small bowl and set aside.
  5. In a medium size bowl, add rice flour, tapioca starch, baking powder, baking soda, salt, dried basil and dried dill. Gently stir to combine.
  6. Add cold vegan butter to flour mixture and use a pastry cutter or two knives to incorporate. Don’t overmix, it will lead to hard biscuits.
  7. Pour in the coconut milk/apple cider mixture and stir until just combined.
  8. Place 1 heaping tablespoon of batter at a time on a baking sheet and cook for 10 minutes.

To Make the Gravy:

  1. Melt Earth Balance in a large skillet and saute the onions and garlic for 5 minutes.
  2. Add mushrooms, thyme, marjoram, basil and salt and cook for 4 minutes, stirring occasionally so that mushrooms don’t stick to the bottom of the pan.
  3. In a small mixing bowl add the water and the rice flour and whisk to combine.
  4. Slowly add water mixture to the mushrooms and stir to combine.
  5. Add soy sauce and cook on low for 4 minutes, stirring occasionally until gravy thickens.
  6. Pour warm gravy over warm biscuits.

Nutrional Information

Total Calories: 3795 | Total Carbs: 542 g | Total Fat: 144 g | Total Protein: 30 g | Total Sodium: 8101 g | Total Sugar: 12 g

(Per Serving) Calories: 633 | Carbs: 90 g | Fat: 24 g | Protein: 5 g | Sodium: 1350 g | Sugar: 2 g

 

AUTHOR & RECIPE DETAILS


photo

Meat-free comfort food without the oil! Molly Patrick is the co-founder of cleanfooddirtygirl.com Molly is a food coach, specializing in healing people's relationships with food by focusing on how, what and why they eat. She has a Plant-Based Nutrition Certificate from Cornell University in conjunction with the T. Collin Campbell Foundation. Her popular Saturday emails have turned into a Saturday morning ritual for her readers around the globe.


 

 

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0 comments on “Biscuits and Mushroom Gravy [Vegan, Gluten-Free]”

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Peiyu Ann Liao
10 Months Ago

Lily Lin gluten free! :)


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