-
20
minPrep Time -
20
minCook Time -
40
minReady in -
perYield -
420
calCalories
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:
- 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.
- 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.
- 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.
- Stir in flour, then gradually add vegetable broth and almond milk. Cook until thickened. Season with salt and black pepper.
- Serve the hot gravy over freshly baked biscuits.
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