Vegan Biscuits & Mushroom-Chia Gravy

From gluten-free biscuits to dairy-free gravy—with the nutritional punch of chia, no less—this is a brilliant vegan breakfast to savor. Chia seeds are a healthy addition to smoothies, snacks and baked goods because of their impressive amount of fiber, magnesium and omega-3 fatty acids. We wondered how ground chia seeds could work as a thickener for plant-based gravy. The results were savory and delicious!

 

 

 

Ingredients:

 

FOR THE BISCUITS:

 

  • 2 cups gluten-free flour blend
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 3/4 cup unsweetened soy milk (or other non-dairy milk)
  • 1 teaspoon distilled white vinegar or lemon juice
  • 1/3 cup solid coconut oil, room temperature

 

FOR THE GRAVY:

 

  • 20 oz. mixed mushrooms, finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup finely chopped yellow onion
  • 2-3 tablespoons nutritional yeast
  • 2 tablespoons minced fresh sage or 2 teaspoons dried sage
  • 1 tablespoon minced garlic
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon fennel seed
  • 1/4 teaspoon ground coriander
  • 1/4 cup chia seeds, ground
  • 3 cups unsweetened soy milk (or other non-dairy milk)
  • 2 tablespoons gluten-free, low-sodium soy sauce or tamari
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon black pepper

 

Directions:

 

  1. Preheat oven to 450°. In a bowl, whisk flour, baking powder, baking soda, and salt. In a separate bowl, combine soy milk and vinegar. Using your fingers or a pastry cutter, cut solid coconut oil into flour mixture until dough resembles pea-size crumbs. Stir soy milk mixture into flour mixture with a fork until combined. Using a 1/4-cup measure, drop dough into 12 mounds onto a baking sheet. Bake biscuits until golden on top, about 15 minutes. Remove from oven.
  2. For the gravy, in a large sauté pan over high heat, sauté mushrooms in olive oil until mushrooms release all their liquid and begin to brown, 15-20 minutes. Remove mushrooms to a plate; set aside. In the same pan over medium-low heat, sauté onion, yeast, sage, garlic, paprika, pepper flakes, fennel seed and coriander for 5 minutes. Stir or whisk in ground chia seeds and 3 cups soy milk. Let gravy simmer over medium heat until thickened to desired consistency, about 8 minutes. Stir in soy sauce and mushrooms. Season with salt and pepper.
  3. To serve, split biscuits and top with gravy. Garnish with fresh sage leaves.

 

PER SERVING (2 biscuits and 2/3 cup gravy): 326 cal, 14g fat (3g mono, 2g poly, 9g sat), 0mg chol, 556mg sodium, 40g carb (4g fiber, 2g sugars), 9g protein

 

 


Recipe and photo thanks to Delicious Living

 

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