Biscuits and Mushroom Gravy – Vegan and Gluten free
beginner
20 mins
18 Ingredients
The ultimate comfort food for any time of the day!
My biscuits and mushroom gravy are here folks and they will not disappoint!
By the way, did I mention that they are 100% gluten and dairy free??
Mic drop!
Biscuits and Gravy have always been one of my favorite breakfast foods. I remember waking up and smelling them instantly from my kitchen and would run down the stairs to be the one that poured the gravy over the biscuits.
Utter satisfaction!
They're soft, fluffy, buttery, guilt & bloat free biscuits topped with my creamy mushroom gravy.
It's flavorful and hearty, perfectly filling, and most importantly, no one will know they're gluten and dairy free!
I absolutely love my cheesy biscuit recipe and think it goes perfectly with my mushroom gravy! There's nothing like having a cheesy biscuit am I right?
But most importantly, what I love most about this recipe is that it only takes 20 mins to make! Seriously! There's no other excuse to not drop what you are doing and make this right now!!
I promise they will not disappoint!
I mean look how happy my people seem with their biscuit and gravy!
As always, if you make this recipe and decide to share it on Facebook or Instagram, be sure to tag me @plantbasedbelly1 for Instagram and Plant Based Belly for Facebook. I can't wait to see your take on trying my recipe:)
xoxo
Sophia
Ingredients
Cheesy Vegan Gluten Free Biscuits:
2 Cups King Arthur Measure for Measure Flour (gluten free)
1 Cup Almond Milk
1 Tablespoon Baking Powder
1/4 Teaspoon Salt
1/2 Cup Melted Vegan Butter (My favorite is Earth Balance)
1/4 Cup Coconut oil
1/2 Cup Nutritional Yeast
Mushroom Gravy:
3/4 cup Gluten free flour (I used brown rice flour)
1 Cup Chopped Baby Bella Mushrooms
2 1/2 Cup Vegetable Broth
1 Tablespoon Gluten Free Soy Sauce
2 Tablespoons of Vegan Butter (I use Earth Balance)
5-6 Dashes of Nutritional Yeast
1 Teaspoon of Salt
1 Teaspoon of Pepper
1 1/2 Teaspoon of Smoked Paprika
Share:
Preparation
Preheat oven to 400
Whisk together your flour, baking powder, salt and nutritional yeast in medium size bowl.
Add the coconut oil to the flour and use your hands to combine it all together. You want to make sure there aren't any clumps. (If you don't want to use your hands you can use a fork.
Melt your vegan butter in the microwave for 30 seconds. Pour into mix and combine.
Add the almond milk to the bowl and stir until a dough starts to form. It will look thick the more you stir which is what you want!
Take a cookie sheet and pray oil over the pan. Then take your dough and form into a ball with your hands. It should yield 10-12 biscuits
Bake for 20-25 minutes or until golden brown.
Now for the Mushroom Gravy:
Take your Vegan Butter into the sauce pan and turn heat to medium high. Make sure butter is completely melted.
Next take your Baby Bella Mushrooms and put them into the sauce pan and let it simmer for 2-5 minutes. Stir occasionally.
After mushrooms have cooked to your liking add your flour, vegetable broth, and soy sauce.
Stir it all together so its completely coded.
Add the rest of the ingredients: Nutritional Yeast, Salt, Pepper, and Smoked Paprika
Tip: If you like your gravy on the spicier side you can add more smoked paprika!
