Vegan Biscuits and Lentil Gravy: A Plant-Based Breakfast Delight

There's something inherently comforting about a plate of biscuits and gravy, evoking memories of cozy mornings and indulgent brunches. While traditionally a meat-heavy dish, I’m here to introduce you to a plant-powered version that's equally hearty and delicious - Vegan Biscuits and Lentil Gravy.

This recipe is the ultimate embodiment of comfort food with a plant-powered twist. The biscuits emerge from the oven golden and fluffy, while the lentil gravy boasts a creamy texture and a rich, savory flavor profile that rivals its meaty counterpart.

This veganized version of a beloved classic is a testament to the culinary wonders that can be achieved without animal products. Whether you're a seasoned vegan or simply looking to explore the delicious world of plant-based cuisine, this dish is sure to satisfy your cravings and leave you with a warm, full belly.

So, put on your apron, gather your ingredients, and prepare to indulge in a wholesome and compassionate breakfast that proves you don't need meat to enjoy the heartiness of biscuits and gravy. Bon appétit!

Gravy Ingredients

• 1 ½ cups of green or brown lentils

• 5 cups of water

• salt

• ½ yellow onion, diced

• 1 teaspoon olive oil

• 1 teaspoon dried thyme

• 2 cloves of garlic, minced

• black pepper

• 1 tablespoon flour

• 1 cup of vegetable broth

• 1 teaspoon soy sauce

• 1 teaspoon paprika

• ½ teaspoon red wine vinegar

Gravy Directions

1. Bring the lentils, water, and a little bit of salt to a boil in a small saucepan. Simmer for 40 minutes to cook the lentils until they are falling apart.

2. In a small skillet, heat up the olive oil over medium heat and sauté the onion until it starts to brown (3 minutes), add the thyme, garlic, and some black pepper and cook for another 30 seconds. Take off the heat.

3. When the lentils are cooked, drain the excess water and put the lentils back into the pot.

4. In a small bowl, mix together the flour and the broth. Add the broth mix into the lentils along with the onion, soy sauce, paprika, and vinegar.

5. Use an immersion blender or a normal blender to blend the gravy to a smooth consistency.

6. Heat the gravy up again and simmer in the saucepan to thicken, 2-3 minutes.

Biscuit Ingredients

• 1 cup almond milk

• 1/2 teaspoon apple cider

• 1.5 cups whole wheat pastry flour

• 1 cup all purpose flour

• 1 tablespoon baking powder

• 2 teaspoons sugar

• 1/2 teaspoon salt

• 1/4 cup solid refined coconut oil

  • This needs to be semi-solid or it will not work. If it has become thin and melted pop it in the fridge.

Biscuit Directions

1. Preheat oven to 425F and line a baking sheet with parchment paper

2. Mix milk and vinegar in a small glass and set it out of the way for a minute.

3. Sift flours, baking powder, sugar, and salt together in a medium bowl. Crumble the coconut oil into the flour a tablespoon at a time using your fingers to break it into pieces the size of a pea. The dough should at this point look like coarse sand.

4. Make a crater in the middle and pour in the milk mixture.

5. Mix the dough until it is shaggy. Be careful not to over-mix.

6. Turn the dough out onto a floured surface. Pat into a 8x5-inch rectangle about 1 1/2 inch thick. Using the open end of a glass or biscuit cutter, cut out all the biscuits. It should make about 8 in total.

7. Bake the biscuits until the bottoms are golden, 15-18 minutes.