Two years ago I decided to try being a vegetarian. Just try it for a week and see what happens. I was living in Boulder at the time, a place where being vegetarian is like, well, being a meat eater anywhere else. It was actually pretty easy. And though I never quit eating seafood, I did keep my meatless ways even when I moved back to pork-chop-on-a-stick-lovin’ Iowa.
Just like I always did with recipes, I tend to change vegetarian recipes to my liking. I don’t like mushrooms, which is a major meat substitute. And for a long time I didn’t care for tofu either. I find gluten disgusting, and I still haven’t warmed up to things like seitan and tempeh. But, BUT, I have come to appreciate a lot of meat substitutes, like Quorn, and I use them often because they keep me feeling like what I eat is still pretty much like what everyone else eats. Just healthier. And better for the environment.
I find that a lot of times when you try to eat vegetarian at a restaurant the offerings are either really limited (pasta with vegetables, woo hoo!) or so different from what I’m used to eating that I don’t care for it either. I like to make recipes that remind me of what I grew up eating, but fit in better with my dietary limitations.
One thing I’ve never seen in a restaurant is a vegetarian version of biscuits and gravy. And anymore, it’s not a hard thing to make. So here is my version. It takes about a half hour to make on a Sunday morning. (Unless you make your own biscuits. And if you like to make your own from scratch, by all means do it!).
1 package ready-to-bake biscuits
1 package (about a pound) meat-free sausage – I like the Boca or Morningstar versions that come in patties, but GimmeLean is great, too.
3 T vegetable oil
4 T butter
4 T flour
2 t. tamari or soy sauce
3 c. milk
Salt and pepper to taste
1. Preheat your oven for the biscuts.
2. Heat the oil over medium in a skillet. Brown the sausage in the oil. When it’s done, break it up into 1-inch pieces and drain on paper towels. Put your biscuits in the oven to bake.
3. Keeping the heat on medium, melt the butter. Then add the flour and whisk together.
4. Add the milk and tamari or soy sauce, whisking together. Raise the heat to medium-high until the milk starts to bubble.
Then reduce the heat to medium-low and simmer for 10 minutes or until the gravy reaches desired thickness. Season with salt and pepper and dump in the sausage pieces.
Be careful not to burn your biscuits! They tend to get brown on the bottom before the top.
Voila! Vegetarian biscuits and gravy.