Back before I was gluten-free and vegetarian, I would always get biscuits and gravy at diners. I was obsessed. I would just push all the bits of sausage to the side. So now that the traditional recipe is pretty much off limits, I decided to make a version that I could eat!
Biscuits: Make desired amount of biscuits by following package directions on Gluten-Free Bisquick. You can make yours from scratch if you like, but gluten-free flours can be such a pain that I prefer to use a foolproof method!
1 cup regular almond milk
1/4 cup Silk soy coffee creamer
2 tbsp vegan buttery spread
1 1/2 tbsp GF flour
1 tsp fresh ground black pepper
2 dashes garlic powder
2 dashes paprika
1 dash cayenne pepper or crushed red pepper flakes (optional)
salt to taste
dried parsley for garnish
OPTIONAL: gluten-free, vegetarian “sausage” patties, pan-fried and crumbled
Melt butter in saucepan over med-high heat. Mix in flour and stir to form a kind of paste (a roux).
Add almond milk and soy creamer, stir well to break up the flour. Stir in all seasonings except parsley. Heat to boiling. Boil until gravy reaches desired thickness, usually 1-3 minutes, then remove from heat while stirring constantly. If you want to include crumbled (and already cooked) vegetarian sausage patties, stir them in now!
I created this recipe and took these photos quite some time ago, but I’m FINALLY posting it since I’m making them in celebration of this year’s first Football Sunday. Hooray!!