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Homemade vegan cauliflower gravy

Best Darn Biscuits & Gravy from Go Dairy Free


  • Author: Alisa Fleming
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4-6 servings 1x

Description

Cauliflower is the key to making this perfectly creamy breakfast gravy.  Add some vegan sausage and drench on top of  fluffy biscuits, for comfort food bliss. 


Scale

Ingredients

Vegan Sausage Gravy

  • 2 cups steamed cauliflower florets
  • 2 cups water, plus additional if needed
  • 1 teaspoon nutritional yeast
  • 2 tablespoons olive oil
  • 3/4 pounds Easy Homemade Breakfast Sausage (recipe in book) or use Hilary’s Spicy Breakfast Patties (which are vegan & gluten-free)
  • 1/4 cup all-purpose flour (substitute a gluten-free all-purpose flour blend)
  • 1/2 to 3/4 teaspoon salt, to tate
  • 1/4 teaspoon black pepper
  • 4 to 6 Biscuits (recipe below OR try these Easy Biscuits)

Gluten-free Biscuits

  • 1½ cupEnjoy Life All-Purpose Flour Mix (it’s gluten-free!)
  • ½ cup non-GMO cornstarch or tapioca starch
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon xanthan gum*
  • 1⅓ cups coconut cream 
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey or agave nectar (for strict vegan)

Instructions

To make the Cream Biscuits:

  1. In a large bowl, whisk the flour, starch, baking powder, baking soda, salt, and xanthan gum until thoroughly combined.
  2. In a separate bowl, whisk the coconut cream, vinegar, and honey until smooth.
  3. Add the coconut cream mixture to the flour blend, and stir with a spoon to combine. Gently work it with your hands to bring everything together. It should be somewhat sticky.
  4. Dump the dough onto a floured mat (I use more of the Enjoy Life All Purpose Flour). Gently bring it together and pat it until about ¾- to 1-inch high. Use a 2- to 2½-inch biscuit cutter dipped in the flour to cut circles and place them in a greased baking dish, touching one another.* Bring the scraps together and cut again, an repeat the cutting process. If using a 2-inch biscuit cutter, you should get around 16 biscuits, 12 biscuits if using a 2½-inch cutter.
  5. Place the biscuits in the freezer while you preheat your oven to 425ºF (about 20 to 30 minutes).*
  6. Bake the biscuits for approximately 13 to 17 minutes, or until lightly risen and looking slightly browned. This flour blend is whole grain, so they don’t have a fluffy “white” rise, but are perfect for the gravy.

To Make the Gravy:

  1. Put cooked cauliflower, 1 cup of water and nutritional yeast in your blender.  Blend until smooth, about 1 minute.  Add remaining 1 cup of water and blend to combine. 
  2. Heat the oil in a large skillet over medium heat.  Add the sausage and sauté while breaking into small pieces, until cooked through.  Approx. 2 minutes for vegan sausage or 5 minutes if meat-based. 
  3. Reduce the heat to medium-low and whisk in the flour.  Cook while whisking for 2 to 3 minutes.  The flour should absorb into the sausage and oil and become slightly golden. 
  4. Slowly whisk in the cauliflour mixture and cook, whisking often, for 5 minutes or until it is a rich gravy consistency.  If it thickens too much, whisk in a little more water, as needed. 
  5. Whisk in the salt and black pepper. 
  6. Cut the biscuits horizontally with a serrated knife.  Place them, cut side up on serving plates. Top biscuits with a generous amount of gravy. 
  7. Store leftover sausage gravy in an airtight container in the refrigerator for up to 2 days. 

  • Category: Breakfast
  • Cuisine: dairy-free, american, vegan, gluten-free
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