epicurious5.0
Vegan Biscuits With White Bean and Tempeh Gravy
Biscuits and gravy is no one’s idea of a heart-healthy meal. This vegan version of the brunch classic swaps out the sausage for fiber-rich beans.
👥 4 Servings⏱️ Prep & Cook: 1h🔥 Cook: 50 min👤 Joy Manning📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●mixing bowl
- ●whisk
- ●cutting board
- ●grater
- ●baking sheet
- ●blender
- ●measuring cup
- ●saucepan
- ●skillet
📝 Preparation Steps
1
Biscuits
2
Place a rack in middle of oven and preheat to 425°.
3
Stir ½ cup soy milk and 1 tsp. apple cider vinegar in a small mixing bowl to combine. Set aside.
. apple cider vinegar1 tsp¼ tsp. apple cider vinegar
4
Whisk ¾ cup whole wheat flour, ½ cup all-purpose flour, 1½ tsp. baking powder, 1 tsp. sugar, ¼ tsp. baking soda, and ¼ tsp. kosher salt in a medium bowl to combine. Grate 4 Tbsp. frozen stick-style vegan butter into dry ingredients using the large holes of a box-style grater and mix with a fork until butter has broken into smaller bits and is well coated. Add soy milk mixture and continue stirring with a fork until a shaggy dough forms. Turn out onto a floured cutting board and shape into a roughly 5" square with a bench scraper. Cut dough into 4 square biscuits.
½ tsp. baking powder1. sugar1 tsp¼ tsp. kosher saltKosher salt
5
Arrange on a baking sheet, brush with soy milk, and bake until golden brown on bottom, 18–⏱️ 20 minutes.
6
Vegan white bean gravy
7
Purée one 15-oz. can Great Northern beans, rinsed, 1 cup vegan chicken broth, mushroom broth, or water, ½ cup soy milk, 2 Tbsp. all-purpose flour, and 1 Tbsp. white miso in a large liquid measuring cup with a stick blender until smooth (or use a regular blender).
15-oz. can Great Northern beans, rinsed1vegan chicken broth, mushroom broth, or water1 cup. all-purpose flour2 Tbsp. white miso1 Tbsp
8
Heat 1 Tbsp. canola oil in a small saucepan over medium-high heat. Add 1 small shallot, chopped, and cook until softened, about ⏱️ 3 minutes. Add 1 garlic clove, chopped, and 1 Tbsp. finely chopped sage and cook until fragrant, about 1 more minute. Add puréed bean mixture, bring to a simmer, and cook, stirring and lowering heat as needed, until thickened, about ⏱️ 5 minutes. Stir in ½ tsp. freshly ground black pepper and ¼ tsp. apple cider vinegar and season with salt. Keep warm while you make the tempeh crumbles.
. canola oil1 Tbsp. finely chopped sage (about 5 leaves)1 Tbsp½ tsp. freshly ground black pepperFreshly ground black pepper. apple cider vinegar1 tsp¼ tsp. apple cider vinegar
9
Tempeh crumbles
10
Heat 1 Tbsp. canola oil in a 12" cast-iron skillet over high heat. Add one 8-oz. package tempeh, crumbled into ½" pieces, and cook, undisturbed, until well browned in some spots, 5–⏱️ 7 minutes. Add 1 Tbsp. nutritional yeast, ¼ tsp. dried sage, ¼ tsp. dried thyme, ¼ tsp. kosher salt, ¼ tsp. onion powder, and ¼ tsp. smoked paprika and continue to cook, stirring occasionally, until tempeh is well coated in the spices, about 1 more minute. Remove from heat, add 2 tsp. maple syrup, and stir to coat. Add crumbles to gravy and stir gently.
. canola oil1 Tbsp8-oz. package tempeh, crumbled into ½" pieces1. nutritional yeast1 Tbsp¼ tsp. kosher saltKosher salt. maple syrup2 tsp
11
Assembly
12
Cut biscuits in half. Arrange biscuit bottoms on a plate and top with gravy and tempeh mixture. Finish with biscuit tops, sprinkle with ¼ cup finely chopped chives and season with pepper.
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