Mega Green Vegan Biscuits-n-Gravy

Mega Green Vegan Biscuits-n-Gravy

There are many things that I can proudly say I have never eaten the non-vegan/vegetarian versions of, biscuits and gravy are on that list.  I’m not even sure that I knew that biscuits and gravy existed until I was in high school.  It’s probably obvious that I didn’t grow up in the south nor did I grow up with only your traditional North American food.  Well, it was in there a bit, but I pretty much grew up  in my grandparents’ Middle-Eastern restaurant- Aida’s Mid-East Foods in downtown Flint, MI.  They sold it a decade ago and it no longer exists, but it was a major part of my life.  I remember being confused when my family told me it probably wasn’t the best idea to bring baklava to school for my birthday treat to share.  I hated cupcakes though, but they feared I would confuse the other kids, so we settled on bringing both cupcakes and baklava.

But hey, I’m rambling, you came here for a vegan biscuits and gravy recipe right?  Both recipes are adapted from recipes I came across awhile back.  I used to make the biscuits found in this recipe, but I find these ones to be much more delicious because of the nutritional yeast, and they are fluffier.

So let’s get started!  First you’ll need something to listen to, a kitchen without music is a dull kitchen indeed.  Let me recommend, Salome. The  Terminal album is heavy for all of your garlic chopping needs.

Time: You’ll have enough time to still enjoy the Salome album while your eating this feast.  (It’ll take less than an hour, unless you are making your own sausage, so maybe prepare that in advance.)

Who it’ll feed: 2-3 hungry people, or more if you don’t eat as much as my friends and I do.

The Biscuits

  • 1 2/3 – 2 Cups Flour (unbleached white or wheat)
  • 1/3 Cup Nutritional Yeast Flakes
  • 5 teaspoons baking powder
  • 1 teaspoon salt
  • 5 tablespoons of vegan margarine
  • (almost) 1 cup nondairy milk
  • 2 tablespoons of apple cider vinegar
  • (optional) Dash of cayenne or more!
Instructions: Preheat oven to 450 degrees Fahrenheit
  1. Add the apple cider vinegar to a measuring cup, then add the nondairy milk until you have one cup of the combined mixture. Let this hang out and curdle while you mix the other stuff. If you aren’t familiar with this process, this is your “buttermilk,”  you can also use a lemon juice/nondairy milk mixture as well.
  2. In a separate bowl, whisk together all of the dry ingredients.  That’s the flour, nutritional yeast flakes, baking powder, salt and optional cayenne pepper.
  3. Cut in the margarine. Some people use one of those fancy tools, or a fork or knives.  But I find the quickest way is to just use my hands.  Do this until your dough is nice and crumbly.
  4. Now add your “buttermilk” in. If things seem too wet, this is where you might want to add a bit more flour to jump up to that 2 cups.
  5.  Drop 1-2 large spoonfuls of the batter on a lightly oiled baking sheet.  Leave some room in between each, they expand a bit.

Bake for 10-12 minutes.

Vegan biscuits cooling....

Now you need your VEGAN SAUSAGE GRAVY!!! I’ll actually start sautéing the sausage while I’m preparing the biscuits. Better yet, if you have a friend around the house, one of you can make the biscuits while the other prepares the gravy.

So, Amanda, one of my best friends who is currently living in France actually made her own sausage yesterday, while I was over here making biscuits-n-gravy.  We are adding both of these to the awesome vegan collective recipe blog she started up, Satanic Secret Ingredient.  Check it out!  It’s really easy and fast to make your own sausage and it’s great in this recipe.

Vegan Sausage Gravy

  • About 140z of your favorite vegan sausage.  This is the equivalent of a tube of Gimme Lean Sausage or 2-3 of your own homemade sausages….it’s ok if the amount varies.
  • Couple of tablespoons of olive oil or vegan margarine for sautéing.
  • 2-3 Cups of water (or more if you want more gravy)
  • 3-4 Tablespoons of flour (and/or cornstarch)
  • 5 cloves of garlic (more or less)
  • salt and pepper
  • 2 Tablespoons (or more, to taste) of Bragg’s Liquid Aminos (or soy sauce if you really want to do that instead)
  • 1 jalapeño (optional, but you should really do it!)
  • cayenne pepper (to taste and optional, but again, just go for it!)
  • Handful or two of chopped kale
  • 1 green onion chopped (to sprinkle on at the end)

Just about done....

  1. Preferably on a cast iron skillet over medium heat, crumble up the sausage in the oiled pan.
  2. While the sausage is browning, start chopping your garlic into little pieces. Throw them in the pan.
  3. Chop up your jalapeño and toss those in as well… I throw in the seeds, too.
  4. Let all of this sauté until your jalapeño pieces have softened and things are toasting to a golden brown on the edges.
  5. Measure out your water and in the measuring cup whisk the flour and/or cornstarch into it.  You may have to do this in a couple of batches.
  6. Scoop out the contents of your skillet into a separate container– perhaps the plate you’ll be eating off of later, this way you’ll have less dishes to wash.  Don’t scrape anything off that has stuck a bit, that thin layer is great for flavor for your gravy.
  7. In the same skillet, add the water/flour mixture and turn up the heat.  Bring it to a boil and make sure you keep whisking otherwise it’ll get gross and clumpy.  While this is happening, I start dumping in the pepper, Bragg’s, salt, and cayenne. Use a lot of pepper.
  8. Once your gravy has thickened  (if you are struggling with this, you may want to make a paste out of cornstarch or flour with a bit of water and add that to your mix to help thicken it more) you can add all that delicious stuff you scooped out earlier, back into the skillet.
  9. Now toss in the kale.  Mix it all in.  Try a bit of it….. probably needs more salt and pepper. More pepper!
  10. Once the kale is heated to your liking, I like mine to still be a bit crunchy, pile it on your biscuits which should be done by now.
  11. Sprinkle the chopped green onions on top.
  12. Add more pepper.
  13. DEVOUR!


Why make lots of biscuits when you can make one large biscuit!?!  For some of our Annual Thanx-4-Nothing Vegan Potlucks, I came up with this weird concoction.  Seems to often be the agenda of these parties.  So I made BISCUITS-N-CRAZY pizza.

A quick How-To-Make BISCUITS-N-CRAZY Pizza:

  1. Follow recipe above for the biscuit dough and gravy.
  2. Bake the dough in a spring-form cake pan.  (Note: I haven’t tried this with the Savory Biscuit recipe above, only the other linked one, but it should work.)
  3. While that’s baking, prepare your vegan sausage gravy.
  4. Take the biscuit out of the pan and place it on something else a bit larger.
  5. Pile on the gravy and then shred some vegan cheese on it.
  6. You may want to reheat this all real quick to get the “cheese” to melt.
  7. Once ready, sprinkle on the green onions, slice it up and eat it up!

Vegan Biscuits-n-Crazy Pizza


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