’tis the season of cozy food and this recipe defines it. Vegan and Gluten-Free Biscuits with Mushroom Gravy is a nourishing, grounding and comfort food dream that’s easy as can be to make. whether it’s a weeknight or a holiday, this recipe is perfect for any occasion.
this recipe is meant to make about 4 servings, but if you’re feeding a larger group of people, just double the recipe.
the holidays would be a perfect time to throw this together and everyone will enjoy it.
people that are skeptical of mushrooms will probably even be converted, it’s just that good.
if you just need the gravy portion and not even the biscuits, then the recipe will simplify even more.
i have to say though, for being vegan, gluten-free and made with only 8 super wholesome ingredients, they’re pretty stellar.
the gravy would be awesome though for other dishes, like Tofurky for example or a meat alternative that you might eat around the holidays.
the gravy doesn’t even need a thickener by the way! no cornstarch, arrowroot powder or tapioca. nope, nothing!
you will need vegan cream cheese, which is going to really thicken up the sauce and make it the perfect texture.
tofutti vegan cream cheese or sour cream works for this dish and the other vegan cream cheese i recommend is kite hill.
there are other amazing grounding ingredients like dijon mustard and miso paste.
the biscuits are just so basic, anyone can make them!
the only kind of flour you need is all purpose gluten free flour. the brand i used is arrowhead mills.
other ingredients include melted vegan butter, sea salt, dairy free milk, some seasoning, baking powder and organic cane sugar.
sounds easy enough, right? they bake in the oven for 30 minutes and are super fluffy/borderline doughy in the middle, which i love.
they are baked all the way through, not to worry, just have a slight doughy component.
are you going to make my Vegan and Gluten-Free Biscuits with Mushroom Gravy?
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Vegan and Gluten-Free Biscuits with Mushroom GravyCourse: 30 Minutes, Lunch & DinnerDifficulty: Easy
- mushroom gravy
3 tbsp extra virgin olive oil
1 shallot minced
1 large garlic clove minced
3 and 1/2 cups mushrooms cut into small pieces (used maitake and cremini)
2 cups veggie broth
3/4 cup vegan cream cheese
1/8 cup nutritional yeast
1 tbsp miso paste
1/2 tbsp dijon mustard
- gluten free biscuits
2 cups gluten free all purpose flour
1 tsp baking powder
1 tsp onion powder
1 tsp garlic powder
1/2 tsp sea salt
1 tbsp organic cane sugar
3/4 cup unsweetened plain dairy free milk
1/4 cup melted butter
- preheat the oven to 350 degrees.
- sauté the shallots and garlic in olive oil for 2 minutes on medium high heat.
- then, turn the heat to medium and add the mushrooms. sauté another 3 minutes.
- then, add the remaining gravy ingredients, stir and once it comes to a boil, cook on medium heat for 15 minutes while stirring often.
- mix the biscuit ingredients together in a bowl (used clean hands) until a thick dough formed and thoroughly combined. shape into biscuits (about 1/3 cup worth of dough) and bake at 350 degrees for 30 min.
- cut the biscuits in half when they’ve cooled a bit and ladle the gravy on top. enjoy!