Southern-Style Biscuits & Gravy

• Total time: 23 min
• Cook time: 16 min
• Prep time: 7 min

• 2 cups whole wheat pastry flour
• 6 tbsp Tofutti cream cheese
• 5 tsp baking powder
• ¼ tsp salt
• 1 cup nondairy milk
• ¾ cup vegan sausage, crumbled
• 2 cups nondairy 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.

Servings per batch: 8

• Calories: 234
• Fat: 4.30g
• Carbohydrate: 31g
• Dietary Fiber: 3.50g
• Sugars: 4.70g
• Protein: 11g