High Protein Vegan Biscuits and Gravy

When my partner went vegan, the thing he said he would miss the most was biscuits and gravy – this is something his mom makes every Christmas morning. So we came up with this – High Protein Vegan Biscuits & Gravy! He said it’s just as yummy, so if you make this and don’t like it, take it up with him! 🙂

I use store-bought biscuits for this recipe because I’m lazy and have not yet perfected a homemade biscuit recipe! If you are a biscuit savant, feel free to make your own! We are also using store-bought vegan sausages for this, because I have to make this every Christmas morning, guys, and I don’t have time to make vegan sausage! The gravy adds a lot of protein, as it’s made with silken tofu!

Ingredients

• Vegan sausage patties – there are few good brands for vegan sausages. I think we typically go with the Morningstar ones though. While we’re on the subject of Morningstar, be really care when buying their products, as they will label things that contain eggs and dairy plant-based. You can also make your own vegan sausages if you’d rather!
• Biscuits – I use store-bought ones when I make this because it saves some time. If you have a really great homemade biscuit recipe, feel free to make your own!

Mushroom Gravy

• Extra Firm Silken Tofu – make sure you use silken tofu for this. Regular tofu (firm/extra firm) will turn into something closer to a ricotta texture and not gravy. If you haven’t used silken tofu before, there are two types – refrigerated and shelf-stable. The refrigerated ones can be found by the other tofu types. The shelf-stable silken tofu is usually in the International Food aisle (at least in the US), and you can also buy it online. I like the brand Mori-Nu, and usually get their Extra Firm Silken Tofu since the calories/macros are slightly better.
• Nutritional Yeast – also known as nooch – this is a shelf-stable ingredient often used in vegan cooking to provide a savory and cheesy flavor to meals. It’s also surprisingly high in protein! You can find this at most grocery stores and can also buy it online!
• Soy Milk – I prefer using soy milk for this as it has the most protein per calorie out of all the plant-based milk options. You can use any plant-based milk though, it may just change the calories/macros some. I would recommend using a thicker milk like oat milk if you’re going to do a swap so it stays creamy!
• Onion, garlic – these add a lot of flavor – I recommend keeping these in unless you really hate one of them.
• Mushrooms – I use Baby Bella Mushrooms for this, but any mushroom should work. I would stick to more mild tasting mushrooms though; I think something like shiitake would be pretty overwhelming for this recipe.
• Thyme, nutmeg, onion powder, garlic powder – these are the seasonings I used to get that classic gravy flavor.
• Salt – adjust to taste
• Black pepper – adjust to taste (optional)

Directions

• Wash and cut up all veggies.
  • Mince the garlic.
  • Dice the onions.
  • Finely chop the mushrooms.
• Cook biscuits in the oven, per package instructions (or make your own)!

Making the Gravy

• In a medium-low heat skillet, cook the diced onion until translucent. This should take 3 – 5 minutes. Make sure to stir these regularly so they don’t burn or stick to the pan.
• Add garlic to the onions, and cook for another 2-3 minutes, stirring regularly to avoid burning.
• In a high speed blender, blend the onion, garlic, soy milk and silken tofu until smooth and creamy.
• In a medium-low heat pan, begin cooking mushrooms. Add the tofu gravy mixture into the pan with the mushrooms. I like to add the tofu mixture when most of the moisture is cooked out of the mushroom but not evaporate – it gives the gravy a darker color.
• Add the seasoning to the gravy and stir until well-combined.
• Add in vegan sausage patties. Cook and stir, chopping up sausage with a spatula as you cook it. Cook for 10 – 15 minutes until sausage is completely cooked; gravy should be pretty thick. If you’d like it thinner, add more soy milk.
• Add gravy to the biscuits.

Silly Little Haiku

Biscuits and Gravy

Every year’s Christmas Breakfast

Morningstar is sus