The Motley News

In the Kitchen: Biscuits and Gravy (vegan)

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Hey there. I’ve found that you can “veganize” a lot of things by following non-vegan recipes and substituting dairy, eggs, and milk (and honey). I’ve been experimenting with vegan biscuits and gravy for a few months now and I think I’ve nailed a stellar recipe. I recently even made tempeh faux sausage patties, crumbled them and added them to my gravy. It was good, but trust me this gravy needs nothing. I’ve also included a bonus recipe and pic for vegan veggie dip/ranch dressing! A bottle of non-dairy ranch dressing runs for about $5! I looked at the ingredients on the back of a bottle at the store and said “Hec, I have those things at home!” I should mention that all of these recipes are also soy-free (especially for you Charish)!

Creamy Gravy (adapted from the Better Homes and Gardens Cookbook, modified by moi)
2 tbsp of oil
2 tbsp of all-purpose flour
black pepper to taste
1 tsp of vegetable bouillon (I cut a block in half, then grate a half into the mixture)
1 and 2/3 cup of non-dairy milk (I use my homemade almond milk)

Combine ingredients (except milk) in a skillet. Stir until relatively smooth. Add milk all at once and heat pan on medium to high heat. Cook and stir until thick and bubbly. Cook and stir for 1 minute more (if desired, thin with additional milk).

**You can skip the first step and just combine everything in the skillet and began cooking it.

Biscuits (Adapted from Veganomicon, modified by moi)
3/4 cup non-dairy milk
1 tsp apple cider vinegar
1 tbsp agave nectar (I add this because I like a hint of sweetness, it’s not necessary)
1 and 1/2 cups of all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup vegan margarine or vegan shortening (I use margarine)

Add the vinegar to the milk in the measuring cup and let it set aside to curdle (it may not curdle much). Mix the flour, baking powder, and salt in a medium-size mixing bowl. Add the margarine or shortening to the flour in small slivers. Work it into the dough with a fork or with your fingers until large crumbs form. Drizzle in the milk and agave nectar. Mix with a fork or with your hands until everything is moistened. Wash your hands, but keep them slightly wet. Gently knead the dough about ten times in the bowl, just until it holds together and is not sticky. Add a little more flour if the dough is still sticky (tiny amounts at a time). At this point, I just grab golf ball size amounts and form them into balls, smash them slightly and then place them on a lightly greased baking pan. You can roll out the dough and use a biscuit cutter if you desire.

Veggie dip/Ranch dressing
1/4 cup vegan mayonnaise
1-2 tsp apple cider vinegar
1/4 tsp garlic powder
3-4 tsp of dried or fresh herbs

Mix all of the ingredients in a bowl and stir well. If you are making ranch dressing, add 1 tbsp of non-dairy milk at a time and whisk until you get the desired consistency. Increase the recipe if you are serving large groups.

Happy eating!


Author: Charish Halliburton

Writer and Editor for The Motley News

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