If you want American biscuits for biscuits and gravy they should be fluffy and almost crumbly. You can just get the non-flaky stuff from pillsberry (theirs are vegan as a plus) in the states.
The gravy needs to have a “sausage” base, if you’re going vegetarian I suggest getting either impossible sausage (the tube not the patties) or field roasts Apple maple sausages (but then you gotta use a fuckload more pepper and more oil). Cool the sausage first, break it up, use its fat (usually also pour in some more oil if you don’t cook with a lot) make a roux (by adding flour to the fat. You can leave the sausage bits in, break up the links/patties if you didn’t use the tube stuff) add more pepper than you think should exist in food, then some oat milk. Let it cook until it re thickens enough to coat a spoon. Salt to taste. Serve on broken up biscuits.
If it’s bland, you need more pepper, or better “sausage” or more of it. If the carb in carb sauce does not leave you in a food coma it was also probably not right.
Honestly one of the saddest things about being vegan/vegetarian is not being able to order biscuits and gravy on menus when I see it. Still can make it when I want at least, but it’s painful when I’m like oooh biscuits…. Ah fuck.
My suggestion to anyone who thinks being vegetarian is impossible is to go to an Indian restaurant and order from the vegetarian menu, cuz god damn that shit is wonderful.
That feeling is interesting. I don’t miss meat. I don’t want sausage. I miss trying someone else’s variation of something I like. Rubens are what I miss most in that way but biscuits and gravy are up there.
Okay… so… dear god please try again? lol.
If you want American biscuits for biscuits and gravy they should be fluffy and almost crumbly. You can just get the non-flaky stuff from pillsberry (theirs are vegan as a plus) in the states.
The gravy needs to have a “sausage” base, if you’re going vegetarian I suggest getting either impossible sausage (the tube not the patties) or field roasts Apple maple sausages (but then you gotta use a fuckload more pepper and more oil). Cool the sausage first, break it up, use its fat (usually also pour in some more oil if you don’t cook with a lot) make a roux (by adding flour to the fat. You can leave the sausage bits in, break up the links/patties if you didn’t use the tube stuff) add more pepper than you think should exist in food, then some oat milk. Let it cook until it re thickens enough to coat a spoon. Salt to taste. Serve on broken up biscuits.
If it’s bland, you need more pepper, or better “sausage” or more of it. If the carb in carb sauce does not leave you in a food coma it was also probably not right.
You are going to make a vegetarian out of me, against my will.
Honestly one of the saddest things about being vegan/vegetarian is not being able to order biscuits and gravy on menus when I see it. Still can make it when I want at least, but it’s painful when I’m like oooh biscuits…. Ah fuck.
My suggestion to anyone who thinks being vegetarian is impossible is to go to an Indian restaurant and order from the vegetarian menu, cuz god damn that shit is wonderful.
I love a good vegetable curry from the local Indian joint!
That feeling is interesting. I don’t miss meat. I don’t want sausage. I miss trying someone else’s variation of something I like. Rubens are what I miss most in that way but biscuits and gravy are up there.