In southern Illinois, we have a vegetarian cafe that makes a mean biscuits and gravy. My husband adores their dish, so naturally, I had to replicate it. Luckily, he like my vegan biscuits and gravy better!
For my biscuits and gravy, I make a homemade tempeh sausage. This is really the star of the dish, and where all the flavor comes from. If you’re not vegan, or don’t care for meat substitutes, you still need to check out those biscuits!
My biscuits are made primarily of whole grain spelt flour. I love spelt flour because it has a softer, fluffier texture than whole wheat flour. These old-fashioned drop biscuits would make a great side to just about any dish!
If you’re into spelt flour, check out this spelt flour pumpkin bread. If you’re into tempeh, you should try my Asian cabbage baked egg rolls, or tempeh gyro tacos.
Variations to the Vegan Biscuits and Gravy recipe:
- Steam your tempeh: Tempeh can be bitter if it’s not steamed prior to adding to dishes. I steam it first in the pan I plan to make the gravy in. Don’t be tempted to skip this step!
- Don’t try olive oil. I tried it and the flavor just doesn’t work. Pick a neutral flavored oil, such as canola, or use a vegan butter.
- If you’re not a fan of liquid smoke, try adding 1/4 tsp smoked paprika instead. I don’t like the extra peppery flavor it adds, but you don’t want to be missing that smokey flavor in your sausage!
- If you can’t find spelt flour, use white whole wheat in it’s place. Regular whole wheat flour is very dense and will create hard biscuits in the ratio written.
- 8 oz block tempeh, crumbled or diced
- ¼ cup water
- 2 TBS neutral flavored oil (such as canola), or vegan butter
- 1 tsp garlic powder
- ¼ tsp each: onion powder, ground cumin, ground sage, and black pepper
- 2 TBS soy sauce or tamari
- 1 tsp maple syrup
- ½ tsp liquid smoke
- 3 TBS all purpose flour
- 2 cups non-dairy milk (I used soymilk)
- ¼ tsp each: salt and black pepper
- ½ cup whole grain spelt flour (2 oz)
- ¼ cup all purpose flour (1 oz)
- 1¼ tsp baking powder
- Pinch salt
- ⅓ cup non-dairy milk (I used soymilk)
- 2 tsp neutral flavored oil (such as canola)
- In a medium skillet, add tempeh, water and 1 TBS oil. Cover and bring to a simmer. Let the tempeh steam until the water evaporates.
- Meanwhile mix together remaining 1 TBS oil (or melted vegan butter), garlic powder, onion powder, cumin, sage, black pepper, soy sauce, maple syrup, and liquid smoke.
- After the tempeh is steamed, mix in the soy sauce mixture. Let this cook, stirring frequently over medium low heat until the tempeh start to brown.
- To make the Gravy, mix 3 TBS flour into the tempeh sausage. Let the flour cook in the skillet with the tempeh for about 1 minute.
- Whisk in non-dairy milk, salt, and pepper and bring to a boil, uncovered. Reduce heat and simmer gravy for 5 minutes or until thickened. Gravy will continue to thicken as it cools.
- Preheat oven to 425 F.
- Meanwhile, in a medium bowl, combine spelt flour, all purpose flour, baking powder and a pinch of salt.
- Mix together non-dairy milk and oil in a liquid measuring cup. Pour into flour mixture and stir until just combined.
- Drop spoonfuls of biscuit dough onto a parchment lined baking sheet. You can make 2 large biscuits, or 4 small. Use oiled fingers to pat dough down into a disk no taller than 1 inch.
- Bake in the preheated oven 10-12 minutes for small biscuits, or 12-15 minutes for large biscuits.
- Cut biscuits in half and arrange on plates. Cover each biscuit with gravy, and serve hot!
What an interesting dish! I have to admit I’ve never heard of biscuits and gravy, never mind a vegan version of it … Thank you far sharing this with us at Fiesta Friday – it’s been a steep learning curve for my European palate 😉
Have a lovely weekend,
Ginger x
Thank you Ginger! I guess it is a very American dish, but a very tasty one I think you will enjoy!