Gluten Free Vegan Sweet Potato Biscuits & Gravy

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

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!

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.

Gluten Free Vegan Sweet Potato Biscuits

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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
Preheat oven to 450F. Line baking sheet with parchment.
In a medium bowl stir cashew milk and vinegar. Let stand 2-3 minutes.
Add mashed sweet potato to milk mixture and stir to combine. Set aside.
In a large mixing bowl combine the dry ingredients; flours, psyllium husk, baking powder and salt.
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.
Add wet ingredients to dry and stir just until combined.
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.
Cut out biscuits using a 2½-inch biscuit cutter. Gather scraps, gently press together and press out remaining biscuits.
Arrange biscuits on baking sheet. Brush tops with melted margarine and sprinkle lightly with salt. Bake 12 minutes. Serve warm.
For the Vegan Gravy
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.
Add remaining 3 tablespoons oil and flour to skillet. Whisk over medium heat until smooth and mixture begins to bubble.
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.

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

Here’s to living with flow and grace.