Biscuits & Gravy

By Monica on October 2nd, 2007

After Sunday’s Farm Sanctuary Walk for Farm Animals, we headed to the Chicago Diner to replace any pesky calories we might have burnt off, and my niece ordered the biscuits & gravy.  I make this at home regularly and promised I’d post the recipe for her.

You might call me a Biscuit & Gravy aficionado.  My family has always snowmobiled in the Northwoods of Wisconsin and Michigan’s UP.  A big, warm plate of homemade biscuits and gravy on a cold morning was one of my favorite memories from that time.  Fortunately, veganizing it is quite easy and you’d be hard pressed to tell the difference from the original.

Biscuits
Bisquick!  Easy, quick, vegan!

Gravy
4T oil
1 tube Gimme Lean (sausage style)
4T Earth Balance
4T flour
2 1/2 cups rice milk
1/2t garlic powder
1/2t sage
1/2t salt
1t pepper

Prepare the biscuits according to package instructions, but using soy or rice milk.

Brown the Gimme Lean sausage in the 4T of oil until crumbled and browned.  Set aside.

In a large saucepan, melt the Earth Balance then add the flour, making a roux.  Cook for 2 minutes, stirring constantly.  Add rice milk, garlic powder, sage, salt, and pepper.  Stir well.  Bring mixture to a boil then reduce to a simmer until you reach the desired thickness.  Add Gimme Lean sausage and mix throughly. Split biscuits in half and serve gravy on top.