There’s something magical about the way a warm biscuit crumbles in your mouth, especially when it’s smothered in a rich, earthy mushroom gravy that tastes like a walk through a forest after rain. I remember the first time I tried vegan biscuits and gravy—it was at a tiny café in Portland, a place where every bite somehow felt like a hug. This recipe captures that coziness, with a plant-based twist that doesn’t skimp on flavor or comfort.
Steps
- Prepare the 3-ingredient coconut oil biscuits as directed in the recipe. Begin baking them in the oven while you prepare the gravy.
- In a large sauté pan over medium-high heat, melt some butter and add the mushrooms, stirring to coat them evenly. Cook the mushrooms for 4-5 minutes, stirring occasionally, until they are soft and cooked through.
- Add the shallot and garlic to the pan with the mushrooms, cooking for an additional 2-3 minutes until the shallot is softened. Sprinkle the flour over the mixture, stirring to combine, and cook for about 1 minute.
- Pour in the vegetable stock and mix well with the mushroom mixture. Add the remaining ingredients, stirring until everything is fully combined.
- Let the sauce come to a simmer, then reduce the heat to medium-low. Continue simmering for 1-5 minutes, stirring occasionally, until the gravy reaches your preferred thickness.
- Taste the gravy and add additional salt, pepper, or rosemary if desired. Remove the pan from heat and serve the warm gravy over the freshly baked biscuits, with an optional sprinkle of black pepper on top.
Ingredients
- 3-ingredient coconut oil biscuits (prepared as directed)
- 2 tablespoons vegan butter
- 12 ounces mushrooms (such as baby bellas), sliced
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup vegetable stock
- 1 cup Blue Diamond Almond Breeze Almondmilk Original (or Original Unsweetened)
- Fresh rosemary, finely chopped
- Salt and black pepper, to taste
FAQ
- Can I use a different type of milk for the vegan mushroom gravy?
- Absolutely! While the recipe uses Blue Diamond Almond Breeze Almondmilk, you can substitute it with any other plant-based milk, such as soy milk or oat milk, to suit your taste or dietary preferences.
- What kind of mushrooms work best for this recipe?
- Baby bellas are recommended, but you can use any type or a mix of your favorite mushrooms. Feel free to experiment with different varieties to discover your preferred flavor profile.
- How can I adjust the thickness of the gravy?
- The thickness of the gravy can be adjusted by simmering it for a longer or shorter time. If you prefer a thicker gravy, let it simmer until it reaches your desired consistency, usually around 1-5 minutes.
- Are there any gluten-free options for this recipe?
- Yes, you can make the recipe gluten-free by using a gluten-free flour blend for the roux in place of regular flour. Ensure that other ingredients, such as vegetable stock, are also gluten-free.
- Can I prepare the biscuits and gravy ahead of time?
- While it’s best to enjoy the biscuits and gravy fresh, you can prepare the components ahead of time. Store the biscuits and gravy separately in the refrigerator, and reheat before serving to maintain their delicious texture and flavor.
Tips
- Use almond milk as a lighter alternative for cream-based sauces. It provides a creamy texture without the dairy, making it suitable for vegan recipes.
- Experiment with a variety of mushrooms to find your preferred flavor profile. While baby bellas are recommended, mixing different types can add depth and richness to the gravy.
- Keep a close eye on the gravy as it simmers to achieve your desired thickness. Adjust the cooking time between 1-5 minutes, depending on how thick or thin you prefer your gravy.
- Enhance the savory flavor by adding fresh rosemary and adjusting the seasoning with additional salt, pepper, or herbs to suit your taste preferences.
Equipment
- Large sauté pan – for cooking the mushrooms and gravy.
- Biscuit cutter – if you don’t already have one, this can be helpful for shaping the biscuits.
- Baking sheet – for baking the biscuits.
- Rolling pin – for rolling out biscuit dough, unless you plan to use an alternative method.
