• 20
    min
    Prep Time
  • 20
    min
    Cook Time
  • 40
    min
    Ready in

  • per
    Yield
  • 420
    cal
    Calories
  • User Review:
    0
  • User Rating:
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Main
  • Allergens:wheat,soy,nuts
  • Seasons:All
  • Cuisines:
  • Courses:brunch,dinner

Recipe Description

Savor the taste of the South with these flaky vegan biscuits covered in a spicy tempeh sausage gravy, a perfect wake-me-up for any morning.

Ingredients

  • 2 cups all-purpose flour for biscuits
  • 1 tablespoon baking powder for biscuits
  • 1/2 teaspoon salt for biscuits
  • 1/2 cup coconut oil, solid
  • 3/4 cup almond milk for biscuits
  • 8 ounces tempeh, crumbled
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup all-purpose flour for gravy
  • 2 cups vegetable broth for gravy
  • 1 cup almond milk for gravy
  • Salt and black pepper to taste

Steps:

  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.
  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.
  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.
  4. Stir in flour, then gradually add vegetable broth and almond milk. Cook until thickened. Season with salt and black pepper.
  5. Serve the hot gravy over freshly baked biscuits.

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American, Brunch, Dinner, Fall, Mother’s Day, New Years, Spring, Summer, Winter | No Comments » on Southern-Style Vegan Biscuits and Gravy

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