Vegan Biscuits and Gravy (wfpb)
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.
Servings 4
Calories 98kcal
Equipment
Ingredients
Vegan Gravy
- 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
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.
Nutrition
Serving: 1g | Calories: 98kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 750mg | Fiber: 2g | Sugar: 4g