Vegan Biscuits and Gravy


2.5 cups of unbleached all purpose flour
1 tbsp baking power
1/3 tsp baking soda
1 tsp sea salt
1 stick of earth balance vegan butter
1 tbsp fresh squeezed lemon juice
1 cup of non-dairy milk (soy, almond, rice, cashew or flaxseed)

2 Vegan sausage links, sliced
2 tbsp corn starch
¼ cup chopped onion
½ cup Portobello mushrooms
½ cup nutritional yeast
3 tbsp canola oil
pinch of salt
pinch of Cajun seasoning
1 ¼ cup of non dairy milk


Whisk all dry ingredients in a bowl.
Grate the vegan butter into dry ingredients
Hand toss to integrate the butter
Place covered bowl in the freezer for 10 min.
Combine lemon juice and non-dairy milk and allow to sit at room temperature for 10 min.

Remove bowl from freezer and slowly add liquid mixture. Hand fold to integrate
Turn onto a lightly floured surface and gently turn the dough over onto itself 6 times
Roll the dough into 1 inch thickness
Cut into biscuits using a biscuit cutter
Place biscuits on a sheet pan and bake for 10-12 min at 375 until fluffy and slightly golden brown

Saute sausage links, onions, mushrooms, oil in a skillet until slightly brown
Add corn starch, yeast and spices
Stir mixture until medium brown in color
Add non-dairy milk, whisk and bring to a boil
Remove from heat and serve on top of biscuits