Analytical Engine (oldest_song) wrote in vegancooking,
Analytical Engine
oldest_song
vegancooking

Biscuits 'n gravy

To insulate myself from the horrors of the family turducken (which is another story), I made vegan biscuits and gravy for Christmas dinner. Why biscuits and gravy? For Christmas? It's like this.

Biscuits and gravy are a very Southern dish, a favorite of carnivory, and the oppressively meaty atmosphere of this place has been getting to me. My brother and his wife used to work at a greasy spoon near Charleston, where the biscuits and gravy were apparently a feature. I wanted to show off a little, let the local carnivores know that being a vegetarian doesn't mean that I don't have good, heavy comfort foods.

The biscuits were made from this recipe. I had no flaxseed available and had to sub vegetable oil for the flaxseed oil, and I used carbonated water for the liquid in the hope of getting extra lift. They turned out reasonably well, if a little less puffy than would be hoped. I want to try Earth Balance buttery sticks for the fat next time, and I may substitute half the liquid with soy buttermilk for extra flavor.

The gravy was simple.
* 1 medium white onion, chopped
* 1 container organic creamy portabella mushroom soup (I forget the brand)
* Two Tofurkey sausages, Polish style, sliced small
* About 1/3 c vegetable oil
* About 1/3 c flour
* Salt, pepper, water as needed

Heat oil in a saucepan over medium heat. Add onion and sausage and sweat until onions are tender and transparent. Add flour and cook until roux is golden. Add mushroom soup and cook until thickened, adding water as needed for consistency. Season with salt and pepper and serve.


Everybody liked the gravy, and even the biscuits were well received. Success!
Tags: -favorite-recipes, breads-biscuits(american-terminology), comfort food, condiments-gravy, ethnic food-american, ethnic food-soul food
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