Today I am going to make something that I have been craving for a long time. I am going to make vegan biscuits and sausage gravy from scratch. This is one of the things my grandma used to make, so it brings back memories of her.
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In a cast iron skillet heat up the 1/4 cup vegan ghee and 1/8 teaspoon sesame seed oil Add the 1/2 cup chopped shiitake mushrooms, 1/2 cup chopped crimini mushrooms, 1 1/2 teaspoons freshly ground black pepper, 1/2 teaspoon cayenne pepper, 1/2 teaspoon red pepper flakes, 1 teaspoon minced garlic and saute until mushrooms are cooked
Add 2 teaspoons sea salt, 2 teaspoons finely chopped fresh sage leaves, 2 teaspoons finely chopped fresh thyme leaves, 1/2 teaspoon finely chopped fresh rosemary leaves, 2 drops liquid smoke, 1 tablespoon soy sauce, 1 tablespoon vegan beef or chicken base, and 1/4 cup tomato paste. cook another few minutes stirring often. Take off heat and let cool. In a food processor put in the mushroom mixture and puree until it is a fine paste.
Mix the 2 cups vital wheat gluten, 1/4 cup nutritional yeast flakes, 1/2 teaspoon fresh grated nutmeg, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon fresh ground grains of paradise, and 1 tablespoon light brown sugar. Mix until blended.
create a divot in the vital wheat gluten and add refried beans and mushroom mixture. With a fork mash the refried beans until they are nice and broken up. Next mix the dry ingredients into the wet, Depending on how much moisture is there you may need to add some water into the mixture. It should be the same texture as a bread dough. Now knead the dough by hand for 5 minutes. Now we need to let the dough rest for 20 minutes.
After the 20 minutes is up, place some foil on the table and dump your mixture on the foil and then shape the dough so it will fit into your steamer, seal in the dough and place in your boiling steamer. Let simmer for 45 minutes to an hour.
Remove to heat and allow to let cool. Once cool, break up the seitan, then put in food processor and pulse until the consistency of cooked ground sausage.
Pre-heat oven to 450 degrees.
Mix milk and vinegar. Set aside to curdle. (This mixture will give the biscuits their buttermilk taste)
Sift dry ingredients into a bowl. Using a fork, dough knife, or pastry knife gently mix the vegan butter into dry ingredients until you have a coarse mixture. Do not use your hands. We want the mixture to stay cold and butter not to melt. This is the secret to flaky biscuits!
Add soy milk/vinegar mixture and quickly stir until dough begins to form. Do not overmix!
Put dough onto a floured countertop and gently press out.
Using a rolling-pin, roll dough out to 1/2 inch thickness. Cut into rounds.
Place on an ungreased cookie sheet. Brush the tops of the biscuits with melted vegan butter.
Bake for 10 to 12 minutes.
Make sausage gravy
Place the cashews in a blender, add 1 cup of the soy milk and blend until the cashews are liquid. You may have to strain a few times.
Next heat up a cast iron skillet on med - med high heat. Add in the vegan butter and sausage and brown. Once the seitan is nice and brown turn the heat down to low and add the flour. Stirring often cook the flour for 5 to 10 minutes. Next add the pepper, grains of paradise, and sage. Cook for a few minutes more then bring heat back up to medium high. Slowly add the cashew mixture, a bit of it at a time, allowing the flour to absorb the liquid. Once this is added, then put in 2 more cups of soy milk. Bring the gravy up to a boil and reduce to a simmer. Let the gravy lightly simmer for 10 minutes, stirring often. If the gravy becomes too thick add more milk. Taste to see if it needs more salt/pepper
Once the sausage gravy has cooked for 10 minutes, and it is nice and perfect place a couple biscuits on a plate and spoon the gravy on top of the biscuits.