Good morning, Everyone!
I’m so excited to be participating in Vegan MoFo for my second year! Last year was a bit of a loose participation since I didn’t have any prompts. I liked picking my own theme, but I definitely could have posted more. It’s tough to make yourself post every day when you run out of recipes. =I
This year is different, though and I’m so stoked about it! I loved all the prompts that were thrown at us this year, even if some were a bit difficult. This first one was a gift, though. Breakfast? Endless possibilities. I chose to recreate a delicious on-the-go version of biscuits, gravy and sausage. I used to love fast food sausage biscuits when I was a little kid.
Little did I know how absolutely disgusting they were! I haven’t had one since. Although, I have had vegan sausage and gravy dishes from places like Lamplighter Espresso and I absolutely fell in love. I feel much better about eating this version of this dish, even if it isn’t the healthiest thing in the world.
I’ve tried to make this as wholesome as possible in my own kitchen. I took the gluten out of the biscuits, replaced the regular white flour with my own blend of flours and used good fats. I also made my own meat-free sausage using tempeh, which is one of my favorite soy products. I try to eat fermented soy more often than not. Tofu is always an easy option, but it definitely doesn’t give much texture to a dish unless it’s drained properly.
This tempeh came together wonderfully after I par-cooked it in a saucepan with some water and salt. After that, I mashed it into a wonderful mixture of spices and formed it into sausage patties. Well, here’s what I did in picture/recipe form. Please try this out if you have the time. It’s not a very long process and you will have sausages and biscuits for a few days! Oh, the possibilities! ❤
Happy MoFo, Bloggers and Vegans! Let’s kill it! ^_^/
Gluten-Free & Vegan Sausage Biscuits
Yield: 5-6 biscuits
Adapted from: Better Homes & Gardens
- 1 cup gluten-free AP flour
- 1 Tb nutritional yeast
- 2 tsp baking powder
- 1 tsp xanthan gum
- 1 tsp coconut sugar, optional
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cream of tartar
- 1/4 cup cold refined coconut oil/non-dairy butter* + more for brushing
- 1/3 cup non-dairy milk
- 2 tsp apple cider vinegar/lemon juice
*If using coconut oil, add 1/4 tsp more salt
- 1 package of tempeh (I used Lightlife)
- 1 Tb olive oil, plus more for frying
- 1 tsp tamari
- 1 tsp maple syrup
- 1/4 cup chickpea flour/All-Purpose flour
- 1 Tb nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp fennel seeds, crushed
- 1/4 tsp poultry seasoning
- ground black pepper, to taste
- Preheat the oven to 400 F.
- Mix all dry ingredients together in a large mixing bowl until completely incorporated.
- Cut in the cold non-dairy butter or coconut oil with a pastry cutter or your hands until the dry ingredients turn into the texture of damp sand.
- Add the lemon juice/vinegar to the milk i1n a cup and let sit for about 3-5 minutes.
- After letting the milk mixture sit, add it to the dry ingredient mixture. Stir completely with a wooden spoon.
- On a lightly floured surface, pat or roll the dough out into about 1″ thickness. Cut rounds out of the dough using a timbale or an upside-down drinking glass.
- Place the rounds on a lined sheet tray.
- Brush the tops of the biscuits with some melted non-dairy butter/coconut oil if desired.
- Bake the biscuits for approximately 12 minutes or until golden brown.
- Cool and prepare your sausages!
Servings: About 4
- Cut your tempeh patty into quarters to make it easier to work with.
- Add enough water to a small-medium saucepan to cover the tempeh pieces.
- Add some salt to the water and turn the heat on to medium- high.
- Once the water begins to simmer, decrease the heat to low and let simmer for about 15 minutes.
- Reserve 2 Tb of liquid from the saucepan and drain the tempeh once it is done cooking. Set the tempeh aside and grab a large mixing bowl to measure out your other ingredients.
- In your bowl, measure out all the rest of the ingredients.
- Add the reserved cooking liquid to the bowl and whisk everything together.
- Add the cooked tempeh to the rest of the ingredients and mash either with a fork, potato masher, or your hands.
- Using a medium sized ice cream scoop, portion out scoops of the sausage mixture and form it into small disks with your hands. Wet your hands if the mixture begins to stick excessively.
- Place the formed patties on a spare plate until you use all of your tempeh mixture.
- Grab a large skillet and put it over medium-high heat with enough olive oil to coat the bottom.
- Once your oil has heated, about 2 minutes, place a single layer of sausage patties down and pan fry them on each side for about 4-5 minutes, or until a nice browned crust forms.
- Continue to add more oil as needed to the pan and make sure not to over-crowd your sausages.
- Once your sausages are all fried, turn off your burner and assemble your sausage biscuits.
- Take a biscuit and either slice it in half or stack a sausage patty on top of a single one. You can also double-up. Go all out. It’s breakfast!