If you're searching for a comforting dish that satisfies both your taste buds and your dietary preferences, look no further than these mouthwatering Vegan Biscuits and Mushroom Gravy! This classic American comfort food has been reimagined with plant-based ingredients, making it a perfect choice for vegans and non-vegans alike. With flaky biscuits that melt in your mouth and a rich, savory gravy bursting with umami flavor, this recipe is sure to become a family favorite. Ready to impress your friends and family with a dish that's both hearty and healthy? Let's dive into the delicious world of vegan cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup coconut oil
- 3/4 cup almond milk
- 2 cups mushrooms, sliced
- 1/4 cup flour (for gravy)
- 2 cups vegetable broth
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine all-purpose flour, baking powder, and salt. Mix thoroughly to distribute ingredients evenly.
- Add cold coconut oil to the flour mixture. Use your fingers or a pastry cutter to work the oil into the dry ingredients until the mixture resembles coarse crumbs.
- Gradually pour in almond milk, stirring gently until a soft dough forms. Be careful not to overmix.
- Turn the dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle.
- Using a round biscuit cutter or a drinking glass, cut out biscuits and place them on the prepared baking sheet, ensuring they are slightly touching each other.
- Bake the biscuits for 12-15 minutes or until golden brown on top. Remove from oven and set aside.
- For the mushroom gravy, heat a skillet over medium heat. Add sliced mushrooms and sauté until they release their moisture and become golden brown.
- Sprinkle 1/4 cup flour over the mushrooms, stirring constantly to prevent burning and create a roux.
- Slowly pour in vegetable broth, whisking continuously to prevent lumps from forming.
- Simmer the gravy for 5-7 minutes, stirring occasionally, until it thickens to desired consistency.
- Season the gravy with salt and pepper to taste. If the gravy becomes too thick, add more vegetable broth to thin it out.
- Split the baked biscuits in half and generously ladle the hot mushroom gravy over them.
- Serve immediately while the biscuits are warm and the gravy is hot.
Tips
- Chill Your Ingredients: For flakier biscuits, ensure your coconut oil is cold before mixing it into the flour. You can even chill your mixing bowl for added effect!
- Don’t Overmix: When combining the almond milk with the dry ingredients, mix just until a soft dough forms. Overmixing can lead to tough biscuits.
- Experiment with Mushrooms: While the recipe calls for sliced mushrooms, feel free to mix different varieties such as shiitake, cremini, or portobello for a more complex flavor profile.
- Adjust Gravy Consistency: If your gravy becomes too thick, simply add a splash more vegetable broth until it reaches your desired consistency.
- Make It Ahead: You can prepare the biscuits and gravy separately ahead of time. Just reheat the biscuits in the oven and warm the gravy on the stovetop before serving.
- Serve with a Twist: For an extra touch, add fresh herbs like thyme or parsley to the gravy just before serving for a burst of freshness.
- Pair with Sides: Consider serving these biscuits and gravy with a side of sautéed greens or a fresh salad to balance the richness of the dish.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 6g
Fat: 15g
Saturated Fat: 10g
Cholesterol: 0mg
