Champ's Vegan Biscuits and White Country Gravy
photo by Champs Diner
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 quart all-purpose flour, plus flour for dusting
- 2 tablespoons baking powder
- 2 teaspoons salt
- 3⁄4 cup margarine
- 2 cups soymilk
- 1 tablespoon canola oil
- 1 1⁄2 tablespoons flour
- 3 tablespoons minced garlic
- 1 tablespoon gravy seasoning
- 2 cups unsweetened soymilk
- 6 tablespoons cooked vegan sausage, 1/8-inch diced
directions
- FOR BISCUITS: Sift dry ingredients and whisk together. Divide margarine into pieces and incorporate into flour by hand or with a pastry cutter. Margarine should be completely mixed in (aka no chunks!) Add soy milk and mix by hand. Dough will be fairly wet. Refrigerate dough for at least 1 hour.
- On a clean, dry, floured table, flatten dough by hand and sprinkle flour over the top. Bake biscuits at 400 degrees for 25 minutes; test for doneness by piercing center of one biscuit with a toothpick. If the toothpick does not come out clean, bake for 5 minutes and recheck.
- FOR GRAVY: Sauté sausage in large sauté pan for approximately 5 minutes (until seared), then set aside.
- Meanwhile, heat oil over medium-high heat; add garlic and seasoning mix. Whisk until garlic starts to brown—do not burn. Add flour and whisk thoroughly to form roux.
- Whisk in soy milk, then cook over low-medium heat until gravy thickens, stirring frequently to prevent burning and sticking. Combine gravy and sausage and stir thoroughly until evenly distributed.
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RECIPE SUBMITTED BY
Champs Diner
Brooklyn, New York
Brooklyn's favorite all-vegan diner, serving up Americana comfort food with a no-fuss, laid-back attitude. Since opening its doors five years ago, Champs has become a beloved brunch and late night spot for those in the know. Stop by to see what everyone?s talking about - you?ll leave with a full belly and a smile on your face!