As a kid, I would beg my my mom to make biscuits and gravy every Saturday morning. Now, I’m all grown up. And I’m vegan. So, I decided it was time to take a stab at making my own cruelty free Biscuits and G.
- Seitan Sausage (recipe below)
- Sausage gravy (recipe below)
- Biscuits – read the labels on store brand refrigerator biscuits or make your own*
- *Disclaimer: Pillsbury canned biscuits are NOT vegan. I made a huge oversight when shopping for this recipe. Lesson learned. Immaculate makes a solid organic refrigerator biscuit that is vegan, and I know that Annie’s makes one as well, but I haven’t been able to find that one around me. If you’re in a pinch, just slice Trader Joe’s crescent roll dough into discs and bake them like biscuits. Or make your own biscuits. Just DO NOT get the Pillsbury ones.
- 1 tablespoon sausage seasoning or more to taste** or more to taste**
- 1 cup wheat gluten
- 2 tablespoon chickpea flour
- 2 tablespoon nutritional yeast
- 1 cup water and 1 or two ice cubes
- 1 teaspoon Better Than Bouillon No Beef flavor
- 1 teaspoon Better Than Bouillon No Chicken flavor
- 1 tablespoon maple syrup
- 1 teaspoon olive oil
- Preheat your oven to 350 fahrenheit.
- In a small saucepan, on medium-high heat, dry roast the sausage seasoning for a minute or two until it becomes fragrant. Add your water, and both “Bouillon” flavors. Heat the water until all the of bouillon has been dissolved. Remove from the heat. Pour the broth into a measuring cup or a small bowl, and add ice cubes, or let it cool down to about room temperature. Add the maple syrup and olive oil.
In a large bowl (I like to use a large bowl so that I can do all of my kneading directly in the bowl.), add the gluten, chickpea flour, and nutritional yeast. Stir to combine. Pour in the cooled broth and mix until a dough forms. If the dough is too sticky and too loose to knead, add a tablespoon of gluten at a time until it reaches the right consistency. Knead for about 5 minutes. Let rest for 5 minutes.
- Form the dough into a thick disk, and wrap it in parchment paper. Then, turn it seam-side down onto a piece of aluminum foil and then wrap the foil around the parchment covered disk.
- Bake at 350 for one hour. Remove from the oven and let cool for at least 15 minutes. If you can let it set overnight in the fridge it’s even better.
**I purchased a packet of sausage seasoning from the Sabbathday Lake Shaker Village on a recent trip to New Gloucester, Maine. It includes: garlic, basil, oregano, parsley, thyme, fennel seed, and red pepper flake . You might have to play with the ratios of each of the herbs and spices, or just order a packet from them. Garlic Basil Oregano Parsley Thyme fennel seed red pepper flake
- ½ recipe of seitan sausage, ground or finely chopped
- 2 -3 tablespoons oil
- 2-3 tablespoons all-purpose flour
- 1 tablespoon nutritional yeast
- 1 teaspoon liquid aminos
- 2-3 cups soy milk
- 1/4 teaspoon seasoned salt
- Freshly ground pepper to taste.
- Sausage seasoning to taste.
To make the gravy, cut the seitan into chunks, and feed through a meat grinder on the larger die setting. If you do not have a meat grinder, you can chop up the seitan sausage into small chunks, and add it to a food processor and pulse it until it reaches the desired consistency.
Add the ground sausage and oil to into a pan, and cook on medium low until browned. You want to impart flavor into the oil as much as you want the oil to help the sausage brown.
Once browned, sprinkle the flour over the sausage, a tablespoon at a time, and stir, forming a roux. Cook for 3-4 minutes, or just until the flour barely starts to brown. Add about a cup of the soy milk slowly to the pan, and stir vigorously. You will wind up with a very thick mixture. Stir until there are no lumps. Add the rest of the milk and bring to a simmer. Cook for 10 to 12 minutes, or until it reaches your desired thickness. If the gravy is too thick, add more soy milk to thin it out. If it is too thin, continue to simmer until it is reduced.
Serve warm over your favorite biscuits.