Confession: Probably 9 out of the last 10 times I went to WaterCourse Foods here in Denver, I ordered the biscuits and gravy. It's not that nothing else is good there - the b and g are just so freaking good, I can't help myself.
The biscuit recipe here was inspired by the biscuits at WaterCourse, which have bits of carrot throughout that I think are just lovely. In addition, they help make the biscuits nice and moist; dry biscuits are my arch nemesis.
The gravy is a basic tempeh gravy: seasoned and fried tempeh, with a sauce that's a little more savory than your basic white gravy but not quite a brown gravy. That said, "basic" is not to be confused with "bland." I was eating this stuff with my fingers, it was so good.
Biscuits and Tempeh Gravy
For the Biscuits...
- 3/4 cup unsweetened almond or soy milk
- 1 tsp apple cider vinegar
- 1-1/2 cups whole wheat flour*
- 1/2 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 5 tbsp Earth Balance
- 1/4 cup unsweetened applesauce
- 1 small carrot, grated fine
*NOTE: I had intended to use all whole wheat flour in these, but I ran out mid-recipe. Use whatever kind of flour your little vegan heart desires.
- Preheat oven to 350° F.
- In a measuring cup, whisk the apple cider vinegar into the almond milk. Let it sit and curdle.
- In a medium mixing bowl, combine the flours, baking powder, and salt.
- Using a pastry cutter, 2 butter knives held together, or your fingers, cut the EB into the flour mixture until you have pea-sized dough crumbles. Don't overmix.
- Pour in the curdled almond milk and applesauce, and fold together. Again, don't overmix.
- Fold in the grated carrot.
- Drop by heaping quarter-cupfuls onto a greased baking sheet or two.
- Bake for 18-20 minutes, until firm on top and golden on bottom. Let them cool for a couple of minutes before serving.
For the Gravy...
- 8 oz tempeh
- 2 tbsp soy sauce
- 1 tsp sriracha red chili sauce
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp fennel seed
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp sage
- a pinch or two red pepper flakes, optional
- 1 cup no-sodium vegetable broth
- 1 cup unsweetened almond or soy milk
- 1 tsp vegan worcestershire sauce
- 1 tbsp nutritional yeast
- 1 tsp onion powder
- about 1/4 cup flour whisked into about 1/3 cup water
- salt and freshly ground black pepper, to taste
- Crumble the tempeh into a medium saucepan. Cover 2/3 of the way up with water. Mix in soy sauce and sriracha. Simmer over medium-high heat until dry, but be careful to not burn it.
- Turn the heat down to medium. Add the olive oil to the pan.
- Fry the tempeh until it's lightly browned.
- Add the garlic, fennel, oregano, thyme, sage, and red pepper (optional). Fry until spices are fragrant and lightly browned.
- Add the vegetable broth, and allow it to deglaze any sticky bits from the pan.
- Stir in the almond milk, worcestershire, nutritional yeast, and onion powder. Bring to a simmer.
- Whisk the flour into water in a measuring cup, then pour it slowly into the gravy while whisking constantly, until it gets to a consistency you like. You want it thick, but pourable.
- Add salt and pepper to taste - take it easy on the salt, as it's probably plenty salty already. But go nuts with the pepper.
Makes about 14 servings of one biscuit each. Enjoy!