I love to eat healthy, but I love me some comfort foods too. I don't think I should have to sacrifice my health for a little old-fashioned food!! I love biscuits and gravy, problem is that I try to stay away from things like sausages and pan-drippings and things of that nature for the most part. BUT I also try to be conscious of eating too much soy, which is not very healthy either. To pacify my peculiar nature, I have come up with a really great recipe to make vegan biscuits and gravy, and they are JUST as satisfying and delicious as the real sausage variety with way less fat. The recipe below can be made with or without soy-sage depending on your preferences.
Vegan White Soy-Sage Gravy
Makes about 2 cups
Ingredients
1/2 cup olive oil
3 cloves garlic minced
1/2 yellow or white onion minced
1/2 tube of soy-sage, sausage substitute, pinched into small bits (can be omitted)
4 tsp. nutritional yeast
3 tbsp low sodium soy sauce, tamari or my favorite choice Bragg's Liquid Amino's
1/2 cup all-purpose flour
2 cups of water
1 tsp sage
1/2 tsp salt
2 tsp fresh cracked pepper, or more to taste (I like to use A LOT here).
Extra flour (optional)
Extra water (optional)
Directions
Add oil to a skillet and put on medium heat. When hot add the garlic, onions and pinch the soy-sage into small bits into the pan and cook for a few minutes until the onions are translucent.
Reduce heat a bit and add the flour, yeast & soy-sauce to make a paste.
Add the water gradually, stirring to make a thick gravy. Heat to medium or med-high and bring to a boil. Boiling will help the gravy to thicken.
Add sage, pepper and salt mixing well to combine ingredients.
If the gravy is too thick, add a few tbsp of water--if the gravy is too thin add a few tbsp of flour.
Super-Quick Vegan Biscuits
Makes about 10 biscuits
Ingredients
2 cups flour
1 tbsp baking powder
1/2 tsp salt
4 tbsp margarine, or other butter substitute
3/4 cup plain soy milk or plain almond milk
Directions
Preheat the oven to 450 degrees.
Put all dry ingredients in a bowl and mix. Add margarine/butter sub. and mash w/ a fork until the margarine is in small particles.
Add soy milk and stir until particles cling together. Turn out onto a floured counter top or bread-board and knead for a minute until smooth--not long at all. Add more flour if the dough is sticky.
With a rolling pin, or your hands roll or stretch out the dough to a 1/2 in. thickness and cut w/ a biscuit cutter or drinking glass. Peel out rounds and place on a non-greased baking sheet. Re-roll out the dough and repeat making rounds. Bake for 10 minutes or until slightly golden brown.
*Smother in gravy, homemade jam spread or agave--yum!!
Tofu Scramble (just like scrambled eggs!)
Serves 4
Ingredients
1 block firm tofu, drained and sliced into cubes
2 tbsp olive oil or margarine or butter substitute.
1 clove garlic minced, very fine
1/4 cup minced onion, very fine
1/2 tsp dried parsley
1 tbsp low sodium soy sauce, tamari or Bragg's Liquid Amino's
2 tbsp nutritional yeast
1/2 tsp turmeric
Pinch of India black salt, for that sulfurous smell
Directions
Add oil to skillet and put on med heat. When hot add garlic and onion and tofu cubes. You will need to break up the tofu into crumbles with your spoon while they cook. Add rest of the spices and ingredients and cook for 10-15 minutes until the tofu begins to lose some water, firm up a bit and brown slightly.
These are great to add to your favorite breakfast burrito recipe, B&G or pair w/ toast!
Serving suggestion for this entree: I like to take 2-4 biscuits and place them on a plate-- smother them in gravy and scoop the tofu scramble over the top of the biscuits. Voila! Breakfast of kings.
Also, try w/ 'Ethiopian spiced potatoes' which can be found on the 'Benedictine Breakfast' post from this week in place of, or next to the tofu scramble.
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