Vegan Biscuits and Mushroom Gravy

Vegan Biscuits and Mushroom Gravy

Prep Time

15 Min

Cook Time

15 Min

Difficulty

Medium

Servings

10

Nutrition Information

Nutrient name Nutrient weight per serving
Total Fat 10g
Total Carbohydrates 8g
Dietary Fiber 3g
Sugars 1g
Sodium 170mg
Protein 5g
Potassium 280mg

Ingredients

  • 1 batch 3-Ingredient Coconut Oil Biscuits
  • 1/4 cup vegan butter or olive oil (or you can substitute regular butter, if not making these vegan)
  • 8 ounces baby bella mushrooms, diced into 1/4-inch cubes
  • 1 small shallot, peeled and finely chopped (about 1/4 cup)
  • 1 clove garlic, minced
  • 1/4 cup white whole wheat (or all-purpose) flour
  • 1/2 cup vegetable stock
  • 1 1/3 cup Almond Breeze® Original Almond Beverage (or Original Unsweetened almond beverage)
  • 1 teaspoon finely-minced fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly-cracked black pepper

Directions

  1. Make the 3-Ingredient Coconut Oil Biscuits according to directions here: http://www.gimmesomeoven.com/3-ingredient-coconut-oil-biscuits-recipe/
  2. While the biscuits are baking, melt butter in a large saute pan over medium-high heat. Add mushrooms and stir to coat. Then saute the mushrooms for 4-5 minutes, stirring occasionally, until cooked and softened. Add shallot and garlic, and cook for an additional 2-3 minutes, stirring occasionally, until the shallot is cooked and softened. Sprinkle the mixture with the flour, and stir to combine. Cook for 1 minute. Stir in the vegetable stock until combined. Then add in the remaining ingredients, and stir until completely combined.
  3. Bring the sauce to a simmer. Then reduce heat to medium-low and continue simmering until the gravy reaches your desired thickness, about 1-5 minutes (depending on how thin you like your gravy), stirring occasionally. Taste, and season with additional salt, pepper and/or rosemary if needed. Remove from heat and serve the gravy ladled over the warm biscuits, topped with an additional sprinkle of black pepper if desired.
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