Thursday, June 21, 2012

...Vegan Breakfast...


...'Sausage' Gravy and 'Buttermilk' Biscuits...YUM!

"Buttermilk" Biscuits

Mix 1 cup cold soymilk or almond milk and 1 tsp vinegar and set aside to curdle:

then Mix together:

2 cups self-rising flour

and about 4 tbsp Earth Balance

With a pastry-cutter, mix the EB into the flour until you have a coarse mixture with no large pieces.

Next add the curdled milk-vinegar mixture and mix quickly until the dough comes together.

Now roll or pat the dough to about 1/2-inch thickness. Use a round cookie cutter (or a can with both ends cut off like my Mom does) to cut the biscuits.

Place the biscuits on an ungreased cookie sheet.

Bake in a preheated 450-degree oven for 10-12 minutes.

"Sausage" Gravy

I get sausage flavored TVP at the SDA store near my Mom's house...but I've also used the gimme lean version and the boca version too...if you're using the dehydrated TVP you'll need to rehydrate it first:

Add one part textured vegetable protein to one part hot water. Allow sausage TVP to hydrate for about 15 minutes. Adding ½ cup textured vegetable protein to ½ cup of water will yield about 1 cup of cooked meat substitute.

...then I make a thick gravy with just about 2 cups of soy or almond milk and 1/4 cup all purpose flour...just stir together over medium heat until thick and smooth...then add the sausage and it's liquid (there won't be much)...

...it's fairly low fat as far as gravies go...and it's delicious...

~Hoping you have a lovely day!

5 comments:

  1. that sounds delicious! i will definitely have to try this!

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  2. YUm. I need some new breakfast recipes in my arsenal!

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  3. I am bookmarking this for when my vegan friend comes over to breakfast--it looks great!

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  4. I don't love sausage, but I would try this. It looks delicious!

    You've been busy this summer!

    Have a wonderful day.

    Judy

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  5. Interested to note that you curdled the milk for the biscuits. Sour milk was used for scones back when I was a child.
    Going to try this.

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