2 cups whole wheat or gluten free flour
1 tbsp baking powder
6 tbsp vegan butter, softened
3/4 cup almond or soy milk
1 tbsp dill weed
Combine dry ingredients, add softened butter and mix until crumbly. Add milk and mix until the dough clings together. Floor a cutting board or counter top and knead dough for 1-2 minutes, adding more flour as needed if the dough becomes too sticky to knead. Roll dough into a log about 2 inches in diameter and slice into 3/4 inch thick biscuits, place on baking sheet and back for 10-14 minutes until golden brown. Serve immediately.
1 Gimme Lean Sausage tube, broken into chunks
2 cups mushroom broth
1 cup almond or soy milk
2-6 tbsp flour
Brown vegan sausage in saute pan, set a side covered on low heat. Add mushroom broth to pot and bring to boil, meanwhile make a rue with 1/2 cup of almond milk and flour, start with 1 tbsp of flour, whisk into milk until all lumps are gone and continue adding 1 tbsp of flour until the mixture is thick. For thinner gravy use less rue and for thicker gravy use more rue. Add rue slowly to mushroom broth on medium heat, whisk vigorously. Depending on your preference, make an additional batch of rue to add to gravy mixture if you like it thicker. Once gravy is at desired thickness add vegan sausage and stir to combine. Serve immediately over vegan biscuits.