Prepare a vegan gravy that is incredibly aromatic, super quick and easy to prepare, and served with flaky biscuits in the classic American way.
This dish is a traditional breakfast, brunch, or dinner in the southern United States. You don't need sausages for the gravy, as the classic version is cooked, use e.g. Mushrooms to create a delicious gravy.
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I have to say I never had the classic dish before I went vegan. It was only when I became more familiar with the traditional dishes of American cuisine and I came up with the recipe.
And I had to try it immediately and I have to say that cream sauce and these flaky biscuits, taste indescribably delicious together.
What distinguishes this recipe from sizzling recipes on the internet? I created this recipe without high processed foods like oil, margarine and the like, which is compatible for a wfpb diet. And you don’t have to lose any taste.
They taste heavenly and you don't notice that the biscuits and the gravy are made without oil or other processed fats.
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Ingredients
Here I show you an overview of the ingredients you need. You can find the exact information in the recipe card.
Gravy
1 Yellow Onion
Garlic Cloves
Mushrooms (we use a mixture of different mushrooms)
Whole Fennel Seeds
Smoked Paprika
Some freshly grated Nutmeg
Onion Powder
Majoram, dried
Basil, dried
Oregano, dried
Dried Sage
Ground Black Pepper
Soy Sauce, Tamari or Coconut Aminos
Cashews, raw and soaked
Unsweetened Almond Milk
Sea Salt to taste
Instruction
Prepare the biscuits first before you start the sauce. While the biscuits are resting and baking, you can prepare the sauce.
Soak the cashews in hot water for about 10 minutes.
Slice the mushrooms, dice the onion, and finely chop the cloves of garlic.
Fry the onions and cloves of garlic with the mushrooms in a pan in a little water. If you see the pan getting a little brown, add a good dash of water and the onions should turn brown, giving the delicious taste.
Now add the spices and do the same. Fry the mushrooms and add some water until the onions have a nice color.
In the meantime, blend the cashews with the almond milk in a high speed blender until creamy and without pieces.
Now add the cashew cream to the mushrooms and stir vigorously. Let it boil briefly. The sauce is now thickening. If the sauce is too thick for you, add a little almond milk. Now add the soy sauce and season again with salt and pepper.
Tips & Tricks
- With the spices we create the typical “Sausage” taste that makes the gravy so special.
- You can change the spices according to your own taste.
- You can also prepare the sauce first and keep it warm if you are expecting a visit.
- I always recommend reading the entire recipe first before you start with the recipe so that you know the individual steps in advance.
- You can replace the mushrooms with crumbled tofu or tempeh to get a “minced meat” gravy that mimics the consistency of the sausage.
Reheating
You can easily reheat the sauce by simply heating it in a saucepan on the stove. The sauce will likely be thick, just add a dash of water or almond milk
Briefly bake the biscuits in the oven again; they’ll taste like freshly baked.
Leftover Storage
Store the sauce and biscuit leftovers in separate containers and keep in the fridge.
Serving Options
- As breakfast with other hearty breakfast recipes: vegan scrambled eggs, vegan bacon, potatoes, omelets
- If you serve it as dinner or brunch, a side salad, boiled potatoes, steamed vegetables are also great.
More Vegan Breakfast Recipes:
Do not forget to Pin on Pinterest
Have you tried the recipe
If you tried the vegan Recipebe so nice ♥ and let me knw byrating the recipe and writing what you think about it in the comments. I would love to see your photo on Instagram orFacebook. To do this tag me with @veeatcookbake andmy hashtag is #veeatcookbake. So that I can see your creation. Did you know you can add photos n Pinterest under the recipe Pin? I can’t wait to see a photo of your creation here. You find me with @veeatcookbake
📖 Recipe
Vegan Biscuits and Gravy (wfpb)
Ingredients
- ½ small yellow onion
- 2 garlic cloves
- 8 ounces 230 g mushrooms (we use a mix of different mushrooms)
- 1 teaspoon whole fennel seeds
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- ½ teaspoon marjoram dried
- ½ teaspoon basil dried
- ½ teaspoon oregano dried
- 1 teaspoon dried sage
- 1 ½ teaspoon ground black pepper
- 1 tablespoon soy sauce
- ½ cup 75 g cashews, raw and soaked
- 2 cups 500 ml unsweetened almond milk
- ¾ - 1 teaspoon sea salt to taste
Equipment
Instructions
- Prepare the biscuits first before you start the sauce. While the biscuits are resting and baking, you can prepare the sauce.
- Soak the cashews in hot water for about 10 minutes.
- Slice the mushrooms, dice the onion, and finely chop the cloves of garlic.
- Fry the onions and cloves of garlic with the mushrooms in a pan in a little water. If you see the pan getting a little brown, add a good dash of water and the onions should turn brown, giving the delicious taste. Now add the spices and do the same. Fry the mushrooms and add some water until the onions have a nice color.
- In the meantime, blend the cashews with the almond milk in a high speed blender until creamy and without pieces.
- Now add the cashew cream to the mushrooms and stir vigorously. Let it boil briefly. The sauce is now thickening. If the sauce is too thick for you, add a little almond milk. Now add the soy sauce and season again with salt and pepper.
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