Biscuits and Mushroom Gravy (WFPB, Vegan)
This savory, peppery, creamy gravy blankets fluffy biscuits---all without the butter or meat!
Servings 3 servings
Ingredients
- 1/2 cup minced onion
- 2 garlic cloves, minced
- 8 oz mushrooms, finely chopped (any kind, I use baby bella)
- 1 TBSP soy sauce
- 1 tsp whole fennel seed
- 1 tsp smoked paprika
- 1 tsp dried sage
- 1/4 tsp black pepper
- 1/4 cup flour (any kind,--GF, whole wheat, or all purpose)
- 1.5 cups any plant milk (must be unflavored and unsweetened)
- 1 tsp salt
Instructions
- Mince onion, garlic, and finely chop mushrooms (you could use a food processor to save time).
- Saute onions, garlic and mushrooms in a medium pot for about 6 minutes, until fragrant and tender. Add a small splash of water occasionally if needed to prevent bottom of pot from burning. Mushrooms release a lot of water though, so that may not be necessary.
- Stir in the soy sauce and spices and stir well.
- Sprinkle the flour over the mixture and stir until well-coated. Add 1/2 cup water or vegetable broth, and cook for 4 minutes until very thick and liquid has bubbled away.
- Add the cup and half of plant milk and whisk well. Add the salt. Cook and stir until thickened, about 3-5 minutes. It will thicken even more as it cools. Add more salt and pepper as you like.Stir in beef-like crumbles if desired, such as tofu crumbles. The gravy is meaty enough without them, though!Keep warm until ready to spoon over hot biscuits and enjoy!
