Loaded Sweet & Smoky Biscuits and Gravy

Loaded Sweet & Smoky Biscuits and Gravy
makes
3-4 servings
prep time
20 minutes
cook time
60 minutes
Ingredient List

Biscuits:

  • 2 1/4 cups flour
  • 1 1/2 tablespoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup vegan margarine
  • 1 tablespoon vegetable shortening
  • 2/3 cup non-dairy milk
  • 1 teaspoon apple cider vinegar

Gravy:

  • 2 tablespoons vegan margarine
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 teaspoon liquid smoke
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried sage
  • 2 cups vegetable broth
  • 1/4 cup flour
  • Juice of 1/2 lemon
  • Freshly ground pepper to taste

Potatoes:

  • 2 medium potatoes
  • 1 tablespoon olive oil
  • Salt and pepper

 

  • 1 tablespoons olive oil
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1/2 red or green bell pepper, chopped
  • 1 8-ounce package Upton’s Naturals Bacon Seitan
  • 1 10.6-ounce package Upton’s Naturals Sweet and Smoky Jackfruit
  • 1/2 small red onion, diced
directions
For the biscuits: Preheat oven to 400°F. Line a baking sheet with parchment paper.

Mix together the flour, baking powder, and salt in a large mixing bowl. Cut in the margarine and shortening and mix with your hands until the dough resembles small pebbles.

Mix together the non-dairy milk and apple cider vinegar in a small bowl and let sit for 5 minutes. This is your “buttermilk.”

Gradually add the buttermilk to the dough, stirring after each addition. Form into dough, careful not to overmix.

Roll out dough into a 10x14-inch rectangle on a floured surface. Fold dough in half and roll out again. Repeat 4-5 times. For the last time, roll the dough to about 3/4 inch thick. Using a 2 inch cookie cutter or drinking glass, cut out your biscuits and place them on the prepared baking sheet. Re-roll your scraps and make more biscuits with the remaining dough.

Bake for 15-18 minutes, or until biscuits are risen and the bottoms are golden brown.

For the gravy: Melt the margarine in a medium saucepan and sauté the onions and garlic over medium heat for 4 minutes.

Add soy sauce, liquid smoke, garlic and onion powder, and sage. Stir the flour into the vegetable broth and gradually pour into the saucepan, stirring constantly. Bring to a boil, reduce the heat, and stir frequently until the gravy thickens.

Preheat oven to 400°F. Line a baking sheet with foil or a silicone mat.

Scrub and chop the potatoes into 1-inch pieces. Drizzle some of the olive oil on the baking sheet, and the rest on the potatoes. Season with salt and pepper, then bake for 35-40 minutes, flipping halfway through.

Heat the olive oil in a large skillet, then sauté the onion for 4-5 minutes. Add the garlic and bell pepper, pan fry until tender, then transfer to a bowl or plate.

Add more olive oil to the pan if necessary, then pan fry the Bacon Seitan for 3-4 minutes, flipping once, and transfer to a plate. Add the jackfruit and cook for 4-5 minutes, mashing up as it cooks.

To assemble each plate, place the biscuits and gravy on a plate, then top with 2-3 strips Bacon Seitan, roasted potatoes, a portion of the jackfruit, and the onions and peppers. Garnish with diced red onion.
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