Vegan biscuits and gravy

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This time of year is all about healthy comfort food for me. The days are short and there is time to sit by the fire, gather with friends and family, and stay warm. This is one of my favorite comforting breakfast dishes. Give it a try and see what you think!

VEGAN BISCUITS

You will need:

  • ¾ cup brown rice flour

  • ½ cup almond flour

  • ¼ cup arrowroot powder

  • 1 tablespoon baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 cup hemp milk

  • 1 tablespoon lemon juice

  • 4 tablespoons coconut oil

Preheat oven to 425 degrees.

Oil a cookie sheet with coconut oil and set aside.

Mix together the dry ingredients.

Add solid coconut oil in little chunks to the dry ingredients and mix well so that coconut oil chunks are pearl-sized and coated in flour.

Add milk and lemon juice. Stir until just barely incorporated.

Drop dough in heaping spoonfuls on greased cookie sheet. Bake for 15 minutes or until golden brown.

 

SHIITAKE MUSHROOM GRAVY

You will need:

  • 3 tablespoons olive oil

  • 3 cloves garlic, minced

  • 8 ounces shiitake mushrooms, chopped

  • ½ teaspoon each: salt, pepper, and nutmeg

  • ¼ cup brown rice flour

  • 2 cups hemp milk or other plant-based milk

 

Heat the olive oil in a deep skillet. Add garlic, mushrooms, and spices. Sauté on medium low heat, stirring frequently, for about 10 minutes, or until mushrooms are soft and well browned. Add water if garlic is sticking to the skillet.

Push the mushrooms and garlic to the sides of the skillet. Add flour and toast it in the center of the skillet. Add milk and whisk constantly on low heat until all the lumps are gone and the mixture is thick – about 3 minutes.

Serve with biscuits.

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