Vegan Breakfast Biscuit Gravy Food

VEGAN BISCUITS AND GRAVY

Steps:

• Preheat oven to 450 degrees F (232 C) and prepare biscuits. Add to baking sheet. Place in the oven once you get to step 6 (when adding the walnuts to the gravy).
• Add butter or olive oil to a cast iron skillet or large saucepan over medium heat. Then add garlic, onion, mushrooms, and walnuts and season with a healthy pinch each salt and pepper. Cook for 3-4 minutes or until the onions are translucent. Near the end of cooking, add the herbs (optional).
• Slightly reduce heat. Add flour and whisk to coat. Cook for 1 minute.
• Then slowly whisk in broth then add almond milk 1/4 cup (120 ml) at a time, building up to desired thickness (it will continue thickening as it cooks). Season again with a pinch each salt and pepper.
• Cook until thickened, stirring frequently, over medium-low heat. Taste and adjust seasonings as needed. I go heavy on the pepper out of preference.
• Keep on low until you're ready to serve, adding more almond milk as needed if it gets too thick. (Bake biscuits for 10-15 minutes.)
• To serve, split biscuits and top with gravy. Store leftovers separately - store gravy covered in the fridge for up to 3-4 days, and store biscuits (once completely cooled) at room temperature in a tupperwear or plastic bag. Reheat in a 350-degree F (176 C) oven to keep flakiness intact.

VEGAN BREAKFAST BISCUIT GRAVY

Steps:

• In saucepan, bring the 1 cup water to a boil.
• Blend the remaining ingredients except vegan sausage or crumbles until creamy, adding the flour at the end of the blending time.
• Add the blended mixture to the boiling water, stirring with a whisk until mixture comes back to a boil.
• Stir in crumbles. Serve piping hot over biscuits or toast.