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Gluten Free Vegan Sweet Potato Biscuits & Gravy

January 17, 2016

These gluten free vegan biscuits and gravy are dairy-free comfort food at its best! Sweet potato gives the biscuits a beautiful golden hue.

Biscuits and gravy made vegan? 100% possible.

Gluten-free and vegan biscuits and gravy? Yep. Completely do-able!

Gluten free vegan biscuits and gravy and a long run.

This morning my husband rolled out of bed at 2:30. He’s flying out to LA then hopping a ferry to Catalina Island where he’s chosen to run a 50-mile race.

After feats like this he craves meat. Seriously craves it. The bigger the roast, the better. The utter and instantaneous satisfaction that spreads across his face at first bite is a sight to behold.

In case you missed the “Catalina” part, the race is on CATALINA ISLAND! He tried to quell my envy by calling it a “family vacay scouting trip.”

Since he’ll be far from home, that whole “meat fix” thing is probably going to be had at some lovely Avalon Bay white linen table cloth kinda joint complete with ocean view.

“Scouting,” he says.

“Ha,” I say.

Well anyway, contrary to how my husband enjoys meat, I could go without it. So when my “scouting” meat-lover is gone, I go meatless. Sure, there are a couple of times a year I full-on crave meat, but the rest of the time I can do without it. So with the house to myself and snow coming down, I think I’ll head to the kitchen and whip up my favorite Gluten Free Vegan Sweet Potato Biscuits and Sausage Gravy. Will you join me? It’s dairy-free comfort food at its best!

A 21-Day Dairy-Free Challenge

And speaking of dairy-free, starting January 21st, 2016 I invite you, your friends and your loved ones to join me for a 21-Day Dairy-Free Challenge sponsored by So Delicious. For 21 days we will be cutting out all moo juice and moo juice products.

But Why?

Why should you take this challenge? Because you may be one of the millions of people who find dairy-free living beneficial. If any of these are your signs, symptoms or concerns you may want to consider it. This could be a life-changer my sweet friend!

How It Works

This challenge is loaded with support, recipes and prizes to make going dairy-free easy, fun and do-able. In addition to the slew of gift cards and food kits that will be given away, one lucky participant will be flown to Boulder, Colorado to meet with health and fitness expert John Pierre!

Join the Challenge

  1. Facebook: Become a member of the So Delicious Dairy Free 21 Day Dairy-Free Challenge Facebook group.
  2. Instagram: For every photo of a dairy-free meal or snack uploaded with #DairyFree4Good during the official challenge dates, So Delicious Dairy Free will donate $1 to the Farm Sanctuary (up to $10,000; limit 3 entries per person per day).

Get Inspired

  1. FREE Snackable eBook (25 delicious healthy, plant-based, vegan snack recipes)
  2. Recipes from So Delicious Dairy Free
  3. The Diet & Health Journal (Free Printable!) for Dairy-Free
  4. The Dairy-Free Newbies Page
  5. Recipes from Go Dairy Free

Biscuits and gravy made vegan? 100% possible.

Gluten Free Vegan Sweet Potato Biscuits

Yield: 6-7 biscuits & 3 1/2 cups gravy

I love the peppery heat of this meatless sausage gravy. The Beyond Meat® Beef Crumbles are optional (though I love these because they are pea protein-based versus soy). You could just mix the Spicely seasoning into the gravy for a smooth spiced gravy. Alternatively, you could use your favorite breakfast sausage in place of the beef crumbles and sausage seasoning.

Ingredients

    For the Biscuits
  • 5 tablespoons cold unsweetened So Delicious® Cashew Milk Beverage
  • 1 teaspoon apple cider vinegar
  • ¾ cup chilled mashed and cooked sweet potato
  • ¾ cup Bob’s Red® Mill All Purpose Gluten Free Flour
  • ¾ cup superfine rice flour, plus more for dusting
  • 1 tablespoon psyllium husk (optional)
  • 1 tablespoon baking powder
  • ½ scant teaspoon salt
  • 5 tablespoons Spectrum All Vegetable Shortening, chilled
  • 1 tablespoon vegan margarine, melted
  • For the Vegan Gravy
  • 3 tablespoons + 1 teaspoon cooking oil, divided
  • 1½ cups Beyond Meat® Beef Crumbles
  • 2 teaspoons Spicely® Breakfast Sausage Seasoning (or your favorite breakfast sausage seasoning to taste)
  • 3 tablespoons Bob’s Red® Mill All Purpose Gluten Free Flour
  • ¼ teaspoon salt or to taste
  • Fresh ground black pepper or to taste
  • 1½ cups unsweetened So Delicious® Cashew Milk Beverage

Instructions

    For the Biscuits
  1. Preheat oven to 450F. Line baking sheet with parchment.
  2. In a medium bowl stir cashew milk and vinegar. Let stand 2-3 minutes.
  3. Add mashed sweet potato to milk mixture and stir to combine. Set aside.
  4. In a large mixing bowl combine the dry ingredients; flours, psyllium husk, baking powder and salt.
  5. Drop chilled shortening into the flour mixture one tablespoon at a time. Using your fingertips, rub shortening into the flour mixture until you have achieved pea-sized pieces.
  6. Add wet ingredients to dry and stir just until combined.
  7. Gently kneading as you go, gather dough into a ball. Turn out onto a flour-dusted surface. Gently press dough out to a one-inch thick disk.
  8. Cut out biscuits using a 2½-inch biscuit cutter. Gather scraps, gently press together and press out remaining biscuits.
  9. Arrange biscuits on baking sheet. Brush tops with melted margarine and sprinkle lightly with salt. Bake 12 minutes. Serve warm.
  10. For the Vegan Gravy
  11. Heat 1 teaspoon of oil in a medium skillet over medium heat. Add meat crumbles and sausage seasoning. Cook just until heated through. Remove meat crumbles from skillet and set aside.
  12. Add remaining 3 tablespoons oil and flour to skillet. Whisk over medium heat until smooth and mixture begins to bubble.
  13. Whisk in milk. Continue whisking 1-2 minutes until smooth and thickened. Adjust gravy to desired thickness by adding more milk. Stir in sausage mixture. Serve over warm biscuits.

Notes

Refrain from over handling the dough. As my grandmother always said "a tender touch makes a tender biscuit" (okay, she never really said that but it sounds like something a grandmother would say). So Delicious Coconut Milk Beverage may be used in place of Cashew Milk. Psyllium husk adds tenderness to the biscuits, but is optional in this recipe. For this recipe, superfine rice flour and most all-purpose gluten-free flour mixes may be used in place of Bob's Red Mill All Purpose Gluten Free Flour. So Delicious Coconut Milk Beverage may be used in place of Cashew Milk. I picked up Spicely Breakfast Sausage at Whole Foods. They are sold in that display of little boxes—you'll know them when you see them. My local Kroger store carries the same display but was either out of the Breakfast Sausage Seasoning or didn't carry it. You can find it on Amazon. Want to make your own seasoning? I am sure this one from "The Man"—Alton Brown—would rock your meatless crumbles. I like that he uses fresh herbs.

http://www.floandgrace.com/gluten-free-vegan-biscuits-and-gravy/

Biscuits and gravy made vegan? 100% possible.

Disclosure: This post was sponsored by So Delicious®. As always, all thoughts and opinions are my own. 

2 comments

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2 comments

Go Dairy Free January 17, 2016 at 5:53 pm

WOW! What a dish. I love that the biscuits are made with sweet potato – I’ve never tried this before. It all looks so nourishing and comforting.

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Lexie January 17, 2016 at 8:39 pm

The sweet potatoes were a new biscuit ingredient for me, too. I just love the golden orange color it gives the biscuits. xoLexie

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