Recipes

 

Always vegan and refined sugar-free, mostly gluten-free and oil-free

  • Katie

Vegan Oil Free Biscuits and Gravy

Yes, you read that correctly, these biscuits and gravy are not only vegan, but also oil-free, (no vegan butter!). This dish is made using minimally refined ingredients to take a classically very unhealthy dish, and make it a delicious healthy breakfast you can enjoy 100% guilt free!

Happy Saturday! Anyone looking for the perfect vegan brunch this Sunday? Don't worry I got you, and the best part is that it is made using only the best ingredients so you don't have to worry about breaking your diet. The only thing this recipe is not free of is gluten, however it only uses 100% whole wheat flour, so unless you have celiac this is perfect for you! I am sure that the biscuits can easily be made gluten free with gluten-free flour. However the vegan sausage is made with seitan (aka vital wheat gluten) so if you avoid gluten look for a gluten-free meat substitute.


This recipe has to be one of the recipe's I've created that I am most proud of. I totally made this up as I went, and it was a huge success. Biscuits were always something I just assumed needed to have oil or vegan butter to make, but it's just the fat it needs! I used full fat coconut milk and it gave the biscuits the perfect fluffy, flaky, and buttery texture that makes them so delicious. *I want to make a note about the specific coconut milk I used. It's the Edwards and Sons full fat original. I'll link it so you can see a picture of it: https://store.edwardandsons.com/collections/organic-coconut-products/products/native-forest-organic-classic-coconut-milk . I think this coconut milk was a crucial factor to the success of these biscuits, because it was so thick all the way through, it didn't separate like most coconut milks. I know they sell it at my Whole Foods, so I don't think it should be too hard to find.


Alright, let's talk about this delicious gravy. I wanted to spice this up more to include more vegetables and color into the meal, and it definitely paid off. I think because the quantity of vegetables in this gravy versus a typical gravy is one of the reasons it is so good and flavorful. You can always add more or less vegetables to any dish, but I would definitely try to keep as many of these in the gravy as possible, because they help to elevate the flavor so much. You can also play with the heat level of this gravy. For example I really like spicy food, so I doubled the peppers, and put some cayenne pepper in the gravy, and it was delicious, but my mouth was a little on fire after eating!


Recipe

Total time: 30 minutes

Yield: 8 large biscuits

Ingredients:

For the biscuits:

- 2 1/2 Cups whole wheat flour plus some for kneading

- 1/4 Cup nutritional yeast

- 1 Can full fat coconut milk *see above for specifics

- 1 Tablespoon baking soda


For the gravy

- 1 Can coconut milk

- 2 Tablespoons Tapioca flour

- 3 Tablespoons nutritional yeast

- 1 Tablespoon italian seasoning

- 1 Tablespoon tahini

- 1 Jalapeno

- 1 Bell pepper

- 1 Onion

- 1 Cup chopped celery

- 1 Cup chopped mushrooms of choice

- 2 Teaspoons garlic powder

- 1 Teaspoon onion powder

- Pepper


For the vegan Sausage

- 1 Cup vital wheat gluten

- 1/2 Tablespoon cacao powder

- 1 Tablespoon liquid aminos

- 1 Teaspoon red pepper flakes

- 1 Teaspoon garlic powder

- Water to desired consistency

Directions:

  1. Start with preheating your oven to 425.

  2. In a large bowl combine all biscuit ingredients together, and stir, and then knead. It is super important not to overwork the dough here. Once you get a solid dough ball, stretch and fold the dough about 15 times. this will give layers to your biscuits, and help them rise in the oven. Once folded roll out and cut out the biscuits, you can use the top of a glass cup. Place the biscuits in the oven for 15-18 minutes, or until lightly browned.

  3. Next saute all the vegetables for the gravy with some water. While they are sauteing, make the vegan sausage.

  4. To make the sausage simply combine all ingredients and and mix. Once you get a ball separate it into pieces. These pieces don't have to be neat, because they are like sausage balls.

  5. Once most of the water has evaporated from the vegetables, add the sausage pieces. Allow to cook through. If you are using a nonstick pan this will be easier for you, if not I would add a little more water to make sure the pieces don't stick to the pan. Next add the remaining gravy ingredients and cook for 15 minutes, so it thickens up. To serve simply open biscuits in half and pour gravy over, enjoy!