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Biscuits and gravy is a popular breakfast dish in the South. Fluffy biscuits are covered in a creamy white gravy that is traditionally filled with sausage. This vegan version uses textured vegetable protein (TVP) to replace the sausage. The creaminess of the gravy combined with the flaky layers of biscuits make this the perfect comforting breakfast

Biscuits and Gravy [Vegan]

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Ingredients You Need for Biscuits and Gravy [Vegan]

For the Biscuits and Gravy:
  • 1 cup (100g) textured vegetable protein
  • 3/4 cup (90g) raw cashews, soaked in water overnight and drained
  • 2 cups (480ml) nondairy milk, divided
  • 1/4 Vidalia onion (about 2 ounces/55g), chopped
  • 1 tablespoon olive oil
  • Leaves from 3 sprigs fresh thyme, plus more for garnish
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried parsley
  • 2 teaspoons low-sodium soy sauce
  • 1/4 cup (30g) all-purpose flour
  • 1/4 cup (56g) vegan butter
  • 1 batch Southern “Buttermilk” Biscuits (recipe below)

For the Biscuits:

  • 1 cup (240ml) cold nondairy milk
  • 1 tablespoon apple cider vinegar
  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting
  • 2 tablespoons baking powder
  • 1/2 teaspoon organic granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (112g) cold vegan butter

How to Prepare Biscuits and Gravy [Vegan]

For the Biscuits:
  1. Preheat the oven to 450°F (232°C). Line a 9 by 13-inch (23 by 33cm) or similar size rimmed baking sheet with parchment paper.
  2. Prepare the vegan buttermilk: Mix together the nondairy milk and vinegar in a medium-sized glass bowl. Set aside in the refrigerator for 5 minutes. The milk will curdle.
  3. Meanwhile, put the flour, baking powder, sugar, and salt in a large bowl. Whisk to break up any clumps.
  4. Make a well in the middle of the flour mixture and pour in the vegan buttermilk. Using a rubber spatula, gently move the flour around to absorb the liquid. It is important to be gentle with the dough.
  5. Using a box grater, grate the vegan butter into the bowl with the dough. It will look like shredded cheese. Gently mix the butter into the dough for about 3 minutes, just until the dough starts to stick to itself and pull away from the sides of the bowl. Do not overmix.
  6. Flour a clean work surface and dump out the dough onto the floured surface. Using your hands, gently work the dough into a rectangle about 5 by 7 inches (13 by 18cm) and ½ inch (13mm) thick, with a short end facing you.
  7. Fold the dough in half by taking the short edge closest to you and folding it upward to meet the top edge. Use your hands to gently press the dough together until it is ½ to 1 inch (13mm to 2.5cm) thick.
  8. Pick up the dough and rotate it clockwise 90 degrees so the folded edge is on the left side and the dough resembles a closed book. Repeat the process of bringing the edge of the dough closest to you upward to meet the top edge. Gently press the dough until it is 1/2 to 1 inch (13mm to 2.5cm) thick.
  9. Repeat Step 8 two more times. Always rotate the dough 90 degrees so you are not folding the same side you just worked on. This is what gives the biscuits flaky layers.
  10. Form the dough into one final rectangle about 7 by 12 inches (18 by 30cm) and 1⁄2 inch (13mm) thick.
  11. Using a lightly floured 2 3/4-inch (7cm) biscuit cutter or mason jar lid, begin to cut out the biscuits. Place on the prepared baking sheet, making sure they are all touching. This helps them rise and bake more evenly. Rework the scraps into another smaller rectangle that is about 1/2 inch (13mm) thick. Cut out more biscuits and place on the baking sheet. Repeat until all of the dough has been used.
  12. Bake for 18 to 20 minutes, or until the biscuits are golden brown. Allow to cool on the pan for 5 minutes before serving.

For the Biscuits and Gravy:

  1. Place the TVP in a bowl with 1 cup (240ml) of water. Set aside for 5 minutes to rehydrate.
  2. Place the cashews and 3/4 cup (180ml) of the nondairy milk in a high-powered blender. Blend on high speed for 1 to 2 minutes, until the cashew cream is thick and smooth. It will be slightly thicker than heavy cream.
  3. In a large nonstick sauté pan or cast-iron skillet, sauté the onion in the olive oil over medium heat for 1 minute, or until just slightly softened.
  4. Pour the rehydrated TVP into a wire strainer to drain any excess water, then add the TVP to the pan with the onion. Use a wooden spoon or rubber spatula to toss the ingredients together. Stir in the thyme, dried seasonings, and soy sauce and cook for 5 to 7 minutes, until the TVP starts to brown.
  5. Sprinkle the flour over the TVP mixture and stir until the TVP is well coated in flour. Add the vegan butter and mix with the TVP until the butter has melted.
  6. Reduce the heat to low. Pour in the cashew cream along with 1/2 cup (120ml) of the nondairy milk. Mix together and continue to add the remaining 3/4 cup (180ml) of milk until the mixture is thick. Stir the gravy for 1 minute, until everything is well combined and the gravy is warm. Taste prior to serving and add more salt if needed.
  7. Place 2 biscuits on a plate and top with some of the gravy, a few thyme leaves, and a pinch of pepper. Repeat with the remaining biscuits and gravy; enjoy warm.
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