Vegan Biscuits and Gravy

Recipes

Do you ever wake up in the morning knowing exactly what you want for breakfast? And not just knowing, but absolutely craving one particular thing? That was me this weekend. I lay in bed drooling over the idea of a big plate of biscuits and gravy. I scoured my phone for vegan breakfast joints to no avail. I couldn’t even find a place that offered a vegetarian version. I was crushed. But then, I realized that I actually had the exact ingredients I needed to get my butt out of bed and make my own. Seriously, though, Sacramento, you need a vegan breakfast place, or at least a vegetarian one, or maybe even just a place with more than just one veggie option for us plant-eating peoples. Anyway, I jumped out of bed and got to the kitchen, hubs got the coffee going and I got ready to make some biscuits.

Now you may think of making biscuits on a Saturday morning as a chore, but I say nay! Especially not with the super easy and delicious vegan biscuit recipe from one of my favorite cooking sites – Minimalist Baker. Their Best Damn Vegan Biscuit recipe is super easy to follow, quick to make and perfect for a Saturday morning. They paired deliciously with the rest of this dish and were even amazing the next day with some vegan butter and strawberry jam. Since I got this biscuit recipe from their site, I won’t repost it here. Simply visit the link above to make your biscuits before heading into my recipe for vegan sausage and gravy.

Not all vegan sausage is created equal – at least in my mind. For this recipe, I recommend something that crumbles up nicely like a ground sausage typically would. I used the Gimme Lean Sausage from Lightlife and love how it turned out. This sausage is also a great option for breakfast because not only can you crumble it, but if you want to use the rest for later you can cut it into patties too! Anywho, you’ll only use about half of the 14oz pack for this recipe, but obviously if you like more or less sausage than me you can adjust that how you’d like. I also used almond milk for this recipe, but I imagine you could use whichever dairy-free substitute you prefer. Let’s just go ahead and get into it, all this typing is making me hungry!

Vegan Biscuits and Gravy

**Make biscuits using the Best Damn Vegan Biscuit recipe here.**

1 package of Lightlife Gimme Lean veggie sausage

4 heaping Tbsp flour

1 cup unsweetened plain almond milk

Oil of choice for cooking sausage

  1. Cook the sausage according to the package directions using oil of choice.
  2. Once sausage is cooked, dust over the top with the flour and stir to combine.
  3. Add the almond milk slowly, while stirring to the sausage-flour mixture. The milk will not thicken all at once, so simmer for a while and continue to stir frequently until you reach your desired consistency. If it becomes too thick, add more milk and if too thin add more flour.
  4. Pour gravy sausage mixture over your homemade biscuits and enjoy!

Vegetarian Eggs Benedict

Recipes

I’m calling this recipe a benedict, but really I think it might just be a fancy toast. The main reason for this being that I royally screwed up my hollandaise sauce. But does a benedict have to have sauce? Does a benedict have to have meat? If so, then this is totally not an eggs benedict, although it still feels like one when you’re eating it. I’d like to think that the main components of a proper eggs benedict are the english muffin and the poached egg. I’d like to believe that as long as you have these two components you can mix in whatever other ingredients you like and still have some version of an eggs benedict. And so, with that notion, I give you, Vegetarian Eggs Benedict.

The most difficult part of this recipe is the timing and the cooking of the poached egg. I just started poaching eggs myself as I’ve always been terrified by the process, but it turns out it’s actually quite simple. To begin, I fill a pot of water and place it on the stove to boil. Once it reaches it’s boiling point, I turn down the heat and it’s ready to use. I use a spoon to stir and stir and stir until a small whirlpool-like element is created in the middle of my pot. I then take my egg, which I’ve already cracked into a bowl, and pour it gently into the middle of the whirlpool. This creates the spherical shape of the poached egg. The egg sits for about 3-4 minutes and then gets pulled out with a slotted spoon and rests on a plate to release excess water before adorning my meal. It’s a simple process, but it can take a while to make multiples. I’ve got some plans in the works on how to rectify that, but for now I just make one poached egg at a time.

I like eggs on bread. Something about it just screams breakfast, and this recipe is no different. What makes eggs and bread even better? Avocado. I mean, let’s face it, avocado makes everything better. This recipe also calls for spinach. In other versions of this dish I’ve seen people sautee their spinach. You are more than welcome to do this, however I did not care for the somewhat soggy consistency it created once topped upon my english muffin. I prefer my vegetables to be fresh and crispy. I’d imagine you could use a variety of different greens on this. Spinach is a good option for me because it tastes good and provides an extra nutritional boost to my breakfast/brunch. So without further adieu, let’s give you this recipe.

Vegetarian Eggs Benedict (for two!)

2 english muffins, halved and toasted

4 poached eggs

2 handfuls of spinach

1 tomato, sliced

1 avocado, pitted and sliced

Salt and pepper to taste

Prepare all of your ingredients first (ie. slicing, pitting etc.), then start your eggs. Once the eggs are going add your muffins to the toaster. Once they are complete, place the muffin first, then the spinach, tomato, avocado and lastly the egg. Top with salt and pepper. Enjoy!