Biscuits & Shiitake Gravy

Woke up more than an hour before the alarm went off, so I had a decision to make: work out or use up the shiitakes before they turn. I'll work out later.



Sources: Previous Recipe & Rabbit & Wolves | Makes: 4 biscuits | Time: ~25 min


Changes to Gravy Recipe

  • Used Tubby Olive smoked wood EVO

  • Reduced the amounts of most ingredients

Ingredients


Biscuits

1/2 cup unsweetened cashew milk

1 tbsp lemon juice

1 cup whole wheat flour

1/2 cup brown rice flour

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

2 tbsp melted vegan butter (I used Pure Blends even though it has soy)

Vegetable oil, for brushing on the biscuits


Gravy

1 tbsp Tubby Olive smoked wood EVO

5 oz shiitake mushrooms, sliced

2 cloves garlic, chopped

2 tbsp vegan butter

3 tbsp all purpose flour

1 1/4 cups almond milk

Pinch of cayenne

S&P, to taste


Instructions


Biscuits

Preheat oven to 450 degrees F, and add lemon juice to cashew milk to make "vegan buttermilk." Set aside.


In a large mixing bowl, whisk together dry ingredients.


Add melted vegan butter and buttermilk and mix well.

Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times – hardly kneading.


Form into a 1-inch thick disc, handling as little as possible.


Form 4 biscuits on a baking sheet in two rows, keep separated.

Next brush the tops with a bit of vegetable oil and gently press a small divot in the center using two fingers.

Bake for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately with vegan gravy, which you should start making now.


Gravy

Heat the olive oil in a medium pot. Add the chopped garlic and sliced shiitakes. Season with a pinch of salt and pepper.


Saute the mushrooms, for 5-10 minutes or until they are lightly browned. Remove from the pan and set aside.


Now, in the same pot, reduce heat to medium, melt the vegan butter, then whisk in the flour to form a paste.


Then, whisk in the non dairy milk until the roux is completely incorporated and there are no lumps. Bring to a simmer, reduce heat as needed. It will start to thicken. Continue to whisk. Season with a few pinches of salt and pepper and a pinch of cayenne.


Once the gravy is nice and thick, this will only take a minute or two. Add the sauteed mushrooms and garlic into the gravy. Stir to combine. You're ready to top your biscuits and enjoy!


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