-
15
minPrep Time -
30
minCook Time -
45
minReady in -
perYield -
450
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Main
- Allergens:wheat,soy
- Seasons:All
- Cuisines:
- Courses:dinner,brunch
Recipe Description
A hearty and comforting classic, these vegan biscuits topped with a rich and creamy mushroom gravy are perfect for any meal.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup vegan butter, cold
- 3/4 cup almond milk
- 1 pound mushrooms, sliced
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup unsweetened soy milk
- 1/4 cup all-purpose flour
- 1/2 teaspoon thyme
- salt and pepper to taste
Steps:
- Preheat oven to 450°F (230°C).
- In a large bowl, combine 2 cups flour, baking powder, and 1/2 teaspoon salt.
- Cut in vegan butter until mixture resembles coarse crumbs. Stir in almond milk until just moistened.
- Turn onto a floured surface; knead gently. Roll to 1-inch thickness; cut with a biscuit cutter. Place on baking sheet.
- Bake until golden, 12-15 minutes.
- Stir in 1/4 cup flour, then slowly whisk in vegetable broth and soy milk. Bring to a boil; reduce heat and simmer until thickened.
- Season with thyme, salt, and pepper.
- Serve gravy over warm biscuits.
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