With the cooler weather, I decided to make a heartier breakfast~~~biscuits and gravy. Biscuits and gravy are pretty popular throughout the South. The only time I would see them up in the midwest was at truck stops. Or Denny’s. It was a biscuit with white gravy. Not to appealing to me. Or Jim.
I use to make a vegetarian gravy for Thanksgiving. It took a gazillion ingredients. Hours to cook. And it tasted okay. Nothing special. Then one year, I stumbled upon this gravy and made instead. It was great! It tasted like the real deal. Took only a few ingredients. And I made it in less than twenty minutes. Definitely a keeper.
Since then, I have made it to go with mashed potatoes. I do a pretty good veggie meatloaf. I use it for base in a vegetarian pot pie and shepherds pie. Our meat eating friends love this. They can tell the difference. Several are making the recipe for themselves.
After one meal, I had left over gravy. I though what the heck! Lets try it on biscuits for Sunday breakfast. We loved it! Now we will have this as a special treat or when the weather first turns cool. I hope you try this gravy. I think that you will be pleasantly surprised!
- 1/2 cup vegetable oil
1/3 cup chopped onion
5 cloves garlic, minced
1/2 cup all-purpose flour
4 teaspoons nutritional yeast
4 tablespoons light soy sauce
2 cups vegetable broth
- 2 cups of water
1/2 teaspoon dried sage
1/4 teaspoon ground black pepper
Preheat the oven to 475 degrees to bake the biscuits.
Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes.
Stir in flour, nutritional yeast, and soy sauce to form a smooth paste.
Gradually whisk in the broth. Season with sage, and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.
While the gravy is simmering, it’s time to do the biscuits! I always have biscuit dough in the freezer. It’s a quick way to get fresh bread on the table if you are in a hurry. It makes soup or salad really special. I put in in a greased pan and baste with a little milk.
Put it in the oven and bake for 8 minutes. Then turn off the oven and let the biscuits sit for 5 minutes. This is how they come out of the oven. Don’t they look scrumptious?
Split the biscuits and pour gravy over it. Delish!
Note: You can change out the herb. I have used fresh rosemary or oregano. If the gravy gets to thick, thin it out with water, not stock. That would make it too salty. I have already cut out the salt and cut down the soy sauce.
Also, you can find the nutritional yeast in the health food section of your local supermarket.