Aug. 21, 2009
It's Scott's birthday today! Every year he gets to pick a full birthday menu of meals and every year "biscuits and gravy" ends up on the list. Sometimes it's breakfast, sometimes it's dinner but it always finds a way. This year it was a feature at brunch alongside my classic recipe for tofu scramble.
A low fat and vegan version of a traditional Southern comfort food.
chef's Note: you can substitute HH's 3-ingredient biscuits in this recipe for totally fat-free (and soy-free) biscuits!
2 cups whole wheat pastry flour
6 tbsp Tofutti cream cheese
5 tsp baking powder
¼ tsp salt
1 cup plant-based milk
¾ cup vegan sausage, crumbled
2 cups plant-based milk
¼ cup whole wheat pastry flour
¼ tsp black pepper
For the biscuits: Preheat oven to 400 F. Whisk the flour, baking powder and salt together in a large bowl and transfer to your food processor with the dough blade (if you have it). Pulse the food processor a few times, until all of the tofutti has been mixed in and little balls have formed. Transfer back to the bowl and stir in non-dairy milk. Using a 1/4 measuring cup, transfer mixture on to a greased cookie sheet. Place on the bottom rack and bake for approximately 14 minutes or until the biscuits are slightly brown.
For the gravy: Whisk non-dairy milk and flour together and heat over medium. Crumble the sausages and add it to the non-dairy milk mixture. If using gimme lean, it might be best to toss all the ingredients together in your food processor or blender -- especially if you want a fairly smooth gravy. Bring to a boil over high heat then reduce to medium. Allow gravy to thicken to a desired consistency. Add black pepper (I like it really peppery!) to taste.