Champs Vegan Biscuits And White Country Gravy Food

CHAMP'S VEGAN BISCUITS AND WHITE COUNTRY GRAVY

Steps:

• FOR BISCUITS: Sift dry ingredients and whisk together. Divide margarine into pieces and incorporate into flour by hand or with a pastry cutter. Margarine should be completely mixed in (aka no chunks!) Add soy milk and mix by hand. Dough will be fairly wet. Refrigerate dough for at least 1 hour.
• On a clean, dry, floured table, flatten dough by hand and sprinkle flour over the top. Bake biscuits at 400 degrees for 25 minutes; test for doneness by piercing center of one biscuit with a toothpick. If the toothpick does not come out clean, bake for 5 minutes and recheck.
• FOR GRAVY: Sauté sausage in large sauté pan for approximately 5 minutes (until seared), then set aside.
• Meanwhile, heat oil over medium-high heat; add garlic and seasoning mix. Whisk until garlic starts to brown-do not burn. Add flour and whisk thoroughly to form roux.
• Whisk in soy milk, then cook over low-medium heat until gravy thickens, stirring frequently to prevent burning and sticking. Combine gravy and sausage and stir thoroughly until evenly distributed.

VEGAN BISCUITS WITH WHITE BEAN AND TEMPEH GRAVY

Steps:

• Place a rack in middle of oven and preheat to 425°.
• Stir ½ cup soy milk and 1 tsp. apple cider vinegar in a small mixing bowl to combine. Set aside.
• Whisk ¾ cup whole wheat flour, ½ cup all-purpose flour, 1½ tsp. baking powder, 1 tsp. sugar, ¼ tsp. baking soda, and ¼ tsp. kosher salt in a medium bowl to combine. Grate 4 Tbsp. frozen stick-style vegan butter into dry ingredients using the large holes of a box-style grater and mix with a fork until butter has broken into smaller bits and is well coated. Add soy milk mixture and continue stirring with a fork until a shaggy dough forms. Turn out onto a floured cutting board and shape into a roughly 5" square with a bench scraper. Cut dough into 4 square biscuits.
• Arrange on a baking sheet, brush with soy milk, and bake until golden brown on bottom, 18-20 minutes.
• Purée one 15-oz. can Great Northern beans, rinsed, 1 cup vegan chicken broth, mushroom broth, or water, ½ cup soy milk, 2 Tbsp. all-purpose flour, and 1 Tbsp. white miso in a large liquid measuring cup with a stick blender until smooth (or use a regular blender).
• Heat 1 Tbsp. canola oil in a small saucepan over medium-high heat. Add 1 small shallot, chopped, and cook until softened, about 3 minutes. Add 1 garlic clove, chopped, and 1 Tbsp. finely chopped sage and cook until fragrant, about 1 more minute. Add puréed bean mixture, bring to a simmer, and cook, stirring and lowering heat as needed, until thickened, about 5 minutes. Stir in ½ tsp. freshly ground black pepper and ¼ tsp. apple cider vinegar and season with salt. Keep warm while you make the tempeh crumbles.
• Heat 1 Tbsp. canola oil in a 12" cast-iron skillet over high heat. Add one 8-oz. package tempeh, crumbled into ½" pieces, and cook, undisturbed, until well browned in some spots, 5-7 minutes. Add 1 Tbsp. nutritional yeast, ¼ tsp. dried sage, ¼ tsp. dried thyme, ¼ tsp. kosher salt, ¼ tsp. onion powder, and ¼ tsp. smoked paprika and continue to cook, stirring occasionally, until tempeh is well coated in the spices, about 1 more minute. Remove from heat, add 2 tsp. maple syrup, and stir to coat. Add crumbles to gravy and stir gently.
• Cut biscuits in half. Arrange biscuit bottoms on a plate and top with gravy and tempeh mixture. Finish with biscuit tops, sprinkle with ¼ cup finely chopped chives and season with pepper.