Southern-Style Vegan Biscuits & Gravy

Method

20 min prep · 20 min cook

1. 1

   To make biscuits, preheat oven to 425°F (220°C). Combine flour, baking powder, and salt in a bowl. Cut in coconut oil until mixture forms coarse crumbs. Stir in almond milk until dough forms.

   All-purpose flour for biscuitsBaking powder for biscuitsSalt for biscuitsCoconut oilAlmond milk for biscuitsAll-purpose flour for gravyAlmond milk for gravySalt and black pepper to taste

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2. 2

   Turn dough out onto a floured surface, knead gently, and then roll out to 1-inch thickness. Cut with biscuit cutter and place on baking sheet. Bake for 10-12 minutes.

   ⏱ 12 minAll-purpose flour for biscuitsBaking powder for biscuitsSalt for biscuitsAlmond milk for biscuits

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3. 3

   For gravy, in a skillet over medium heat, cook crumbled tempeh with soy sauce, maple syrup, fennel seeds, paprika, and red pepper flakes until browned.

   TempehSoy sauceMaple syrupFennel seedsSmoked paprikaRed pepper flakesAll-purpose flour for gravyVegetable broth for gravyAlmond milk for gravySalt and black pepper to taste

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4. 4

   Stir in flour, then gradually add vegetable broth and almond milk. Cook until thickened. Season with salt and black pepper.

   All-purpose flour for biscuitsSalt for biscuitsAlmond milk for biscuitsRed pepper flakesAll-purpose flour for gravyVegetable broth for gravyAlmond milk for gravySalt and black pepper to taste

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5. 5

   Serve the hot gravy over freshly baked biscuits.

   All-purpose flour for biscuitsBaking powder for biscuitsSalt for biscuitsAlmond milk for biscuitsAll-purpose flour for gravyVegetable broth for gravyAlmond milk for gravy

   ⤢

Courses: Brunch, Dinner

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