Biscuits and Mushroom Gravy (Vegan) at home
- Yield 8
- Prep 15 minutes
- Cook 15 minutes
- Total 30 minutes
Biscuits and Mushroom Gravy (Vegan) at home is a breakfast recipe on Avoteb. The yield on the card is 8. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 1 batch 3-Ingredient Coconut Oil Biscuits
- 1/4 cup vegan butter or olive oil (or you can substitute regular butter, if not making these vegan)
- 8 ounces baby bella mushrooms, diced into 1/4-inch cubes
- 1 small shallot, peeled and finely chopped (about 1/4 cup)
- 1 clove garlic, minced
- 1/4 cup white whole wheat (or all-purpose) flour
- 1/2 cup vegetable stock
- 1 1/3 cup Blue Diamond Almond Breeze Almondmilk Original (or Blue Diamond Almond Breeze Almondmilk Original Unsweetened)
- 1 teaspoon finely-minced fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon freshly-cracked black pepper
Method
Make the 3-Ingredient Coconut Oil Biscuits according to directions.
While the biscuits are baking, melt butter in a large saute pan over medium-a hot burner. Tip in mushrooms and stir to coat. Then saute the mushrooms for 4-5 minutes, stirring occasionally, until cooked and softened. Tip in shallot and garlic, and cook for an additional 2-3 minutes, stirring occasionally, until the shallot is cooked and softened. Scatter the mixture with the flour, and stir to combine. Leave for 1 minute. Stir in the vegetable stock until combined. Then add in the remaining ingredients,
Raise the sauce to a let it bubble gently. Then reduce heat to medium-low and continue simmering until the gravy reaches your desired thickness, about 1-5 minutes (depending on how thin you like your gravy), stirring occasionally. Taste, and season with additional salt, pepper and/or rosemary if needed. Lift from heat and serve the gravy ladled over the warm biscuits, topped with an additional sprinkle of black pepper if desired.
