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A biscuit topped with creamy mushroom gravy and black pepper sits on a white plate next to a fork.

Vegan Biscuits & Mushroom Gravy

Cook Time:
30 Minutes
Difficulty:
Medium
Serves Up To:
10 Servings

Nutrition Information

Total Fat
10 g
Total Carbohydrates
8 g
Cholesterol
-
Sodium
170 mg
Potassium
280 mg
Dietary Fiber
3 g
Sugars
1 g
Protein
5 g

Ingredients

  • 1 batch 3-Ingredient Coconut Oil Biscuits
  • 1/4 cup vegan butter or olive oil (or you can substitute regular butter; if not making these vegan)
  • 8 ounces baby bella mushrooms; diced into 1/4-inch cubes
  • 1 small shallot; peeled and finely chopped (about 1/4 cup)
  • 1 clove garlic; minced
  • 1/4 cup white whole wheat (or all-purpose) flour
  • 1/2 cup vegetable stock
  • 1 teaspoon finely-minced fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly-cracked black pepper

Directions

  1. Make the 3-Ingredient Coconut Oil Biscuits according to directions here: http://www.gimmesomeoven.com/3-ingredient-coconut-oil-biscuits-recipe/

  2. While the biscuits are baking, melt butter in a large saute pan over medium-high heat. Add mushrooms and stir to coat. Then saute the mushrooms for 4-5 minutes, stirring occasionally, until cooked and softened. Add shallot and garlic, and cook for an additional 2-3 minutes, stirring occasionally, until the shallot is cooked and softened. Sprinkle the mixture with the flour, and stir to combine. Cook for 1 minute. Stir in the vegetable stock until combined. Then add in the remaining ingredients, and stir until completely combined.

  3. Bring the sauce to a simmer. Then reduce heat to medium-low and continue simmering until the gravy reaches your desired thickness, about 1-5 minutes (depending on how thin you like your gravy), stirring occasionally. Taste, and season with additional salt, pepper and/or rosemary if needed. Remove from heat and serve the gravy ladled over the warm biscuits, topped with an additional sprinkle of black pepper if desired.

Made With These Products

Courtesy of: Gimme Some Oven

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