Biscuits & Gravy
May 23rd, 2008 by Lindsay
My husband is a Southern boy and sometimes his stomach beckons for soul food. We followed VeganDad’s biscuit recipe subbing in whole wheat pastry flour and using tofutti cream cheese instead of shortening — that was Scott’s genius idea! Here are our two favorite gravies to use atop the biscuits: Chickpea Gravy & White Pepper Gravy.
Chickpea Gravy
makes 2 cups
INGREDIENTS
1 can or 2 cups cooked chickpeas
1 cup veg broth
1 small onion or leek, chopped
1 garlic clove, minced
1 celery stalk, chopped
1 tsp basil flakes
pinch sage
salt to taste
a healthy dose of black pepper
DIRECTIONS
saute leek in a little water 3 minutes
add garlic and celery (and more water if needed)
saute 3-5 more mins (celery should be softened)
transfer leek mix to a blender/food processor
add broth, spices and beans to processor
blend until smooth
salt/pepper to taste
* you may heat it over the stove top on low
Vegan White “Sausage” Gravy
3/4 cup crumbled vegan sausage
4 tbsp wheat flour
2 1/2 cups soy milk
whipped earth balance - optional
salt/pepper to taste
DIRECTIONS
cook “sausage” per directions and crumble
mix other ingredients and bring to a boil
cook until thickens to your liking
(soy milk takes a mighty long time, be patient)
add “sausage”
salt/pepper to taste
Here’s a great cooking tip!
To make ‘clean up’ faster, knead on a rimmed cookie sheet. All you have to do is rinse!
