1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 1/4 teaspoons baking powder
1/2 teaspoons baking soda
1/4 teaspoons salt
2 tablespoons vegan butter
1/4 cup + 2 tablespoons cold soy or almond milk
1/2 teaspoon vinegar
Pre-heat the oven to 450 degrees.
Mix milk and vinegar. Set aside to curdle. (This mixture will give the biscuits their buttermilk taste)
Put dry ingredients into a bowl and mix. Using a fork, gently mix the butter into the dry ingredients until you have a course mixture. Add the milk/vinegar mixture and quickly stir until dough begins to form. Form dough into a ball and refrigerate for 20-30 minutes. (This step is okay to skip if you are short on time).
Put dough onto a floured countertop and knead for 1 to 2 minutes or until the dough is smooth. Add more flour as needed if the dough is sticky. Using a rolling-pin, roll the dough out to about 1/2 inch thickness. Cut into rounds (a drinking glass works well if you don’t have a biscuit cutter), place on an ungreased cookie sheet. Optional: Brush the tops of the biscuits with a mixture of 1 tbsp soy milk and 1 tbsp oil for a golden-brown glaze. Bake for 10 to 12 minutes. Serve hot.
makes 4 biscuits
160 calories | 6.1g fat | 22.9g carbs | 3.8g protein
1 tablespoon olive oil
1/2 cup chopped mushrooms
1/2 cup diced onion
2 tablespoons soy sauce
3 tablespoons tahini
1+ cup vegetable broth
2-3 tablespoons brown rice flour
Black pepper, to taste
In a small saucepan, warm a tablespoon of olive oil over medium heat. Then, add in 1/2 cup of loosely-chopped mushrooms and 1 diced onion. Throw in a splash of water and a grind or two of black pepper. Let this sauté for about 5 minutes.
Add in a drizzle of soy sauce and a few tablespoons of tahini along with 1 cup of vegetable broth (to start) and a another grind of black pepper. Let this simmer for another 5 minutes.
The gravy will be very runny at this point, so whisking in 2+ tablespoons of flour (brown rice or whole wheat) will thicken the mixture nicely as it simmers. If it thickens too much, simply add a little more vegetable broth until you reach the desired consistency. Ready to serve.
makes 2 servings
289 calories | 20.6g fat | 18.2g carbs | 6.6g protein