Are you craving something hot and wholesome this morning? Here is a plant-based, gluten-free alternative to one of America’s favorite breakfasts. Yes, you read that sentence right. These are Easy Vegan Keto Biscuits and Gravy! One of your childhood favorites has been reinvented so that it fits in with your vegan diet. You can enjoy the food and the trip down memory lane without feeling guilty about anything.
The Origin of this Recipe
Biscuits and gravy is a popular breakfast dish in the United States. It is believed to have originated in the South. The dish consists of soft dough biscuits covered in gravy – the original variants being exceptionally unhealthy as they contained the drippings of fatty meats. It dates back hundreds of years and has been exposed to many tweaks as people learn more about food and nutrition. This knowledge has led to the evolution of dietary choices; bringing about recipes like vegan keto biscuits and gravy.
How Easy Is This Recipe To Make?
This vegan keto biscuits and gravy recipe may seem a bit lengthy but it is in fact two recipes in one. The biscuits would be yummy with any other side dish and the mushroom gravy would complement many other mains. And besides, while the biscuits are baking in the oven you will be preparing the gravy.
Will It Break The Vegan Keto Bank?
A number of the ingredients are already in your pantry and the fresh plant-based goodies that you have to buy are freely available from the best stores. Make your own vegetable broth to bring the cost down even more and be assured of only the best quality.
Vegan Keto Secret Ingredient
The Vegan Keto Secret Ingredient in this recipe is Nutritional Yeast Flakes. I love this ingredient because of the compostable packaging – how cool is that!? From the Fields nutritional yeast is also certified organic, GMO, MSG and Soy Free, and there are no chemical additives. One serving of nutritional yeast counts as a keto veggie serving and is low fat and high protein. Assuming it’s not mixed with anything else, nutritional yeast is gluten-free, vegan, and free from major allergens. You can find nutritional yeast as a powder or, more often, in flakes.
Food processor, hand blender, biscuit tin or muffin pan, cast iron skillet, plate.
Did your Mamma ever say, “A positive attitude and a sense of humor go together like biscuits and gravy”?
This age-old American favorite has been remodeled to bring you a plant-based variant of biscuits and gravy that you can enjoy with all the heart benefits but none of the health risks.
Does this recipe work with my diet?
As illustrated in the chart below this vegan keto biscuits and gravy recipe also works with Pegan, Paleo, AIP, PCOS, Ketotarian, Diabetic, and both gluten-free and dairy-free diets. Whole30 folks aren’t allowed to eat baked goods so, unfortunately, this recipe is not an option for you. You could use the delicious plant-based gravy as a meal accompaniment to one of your other favorite dishes though.
If You Liked This Recipe
Try these other tasty vegan keto breakfast recipes.Print
Are you craving something hot and wholesome this morning? Here is a plant-based, gluten-free alternative to one of America’s favorite breakfasts. Yes, you read that sentence right. One of your childhood favorites has been reinvented so that it fits in with your vegan diet. You can enjoy the food and the trip down memory lane without feeling guilty about anything.
For the Biscuits
- 2 cups very fine almond flour
- 1 tbsp cornstarch
- 2 tsp ground flaxseeds
- 2/3 cup almond milk, unsweetened
- 1 tbsp nutritional yeast
- 1/2 cup dairy-free cheese, grated
- 1 tsp baking powder
- 1 tsp baking soda
- 3 tbsp coconut oil
- 1 tsp lemon juice
- 1/2 tsp salt
For the Gravy
- 6–8 button mushrooms, diced
- 1 cup toasted walnuts
- 1 yellow onion, diced
- 2 garlic garlic cloves, diced
- 1 tbsp avocado oil
- 1 tbsp almond butter
- 1/2 cup almond milk, unsweetened
- 1 cup vegetable broth
- 1/4 cup coconut cream
- 1 tbsp mustard
- 1 tsp dried sage
- Fresh parsley, chopped, to garnish
- Preheat the oven to 175C/350F.
- Spray coconut oil into the biscuits tin (a muffin tin will do too), then sprinkle each cup with almond flour to coat evenly. This will prevent the biscuits from sticking to the tin.
- Add the almond flour, cornstarch, flaxseeds, baking soda, baking powder, yeast and salt into the food processor and pulse to combine.
- Add the wet ingredients and 1/2 cup grated vegan cheese and process to obtain a batter (it shouldn’t be very thick).
- Scoop it into the biscuits tin, sprinkle with the rest of the grated dairy-free cheese, and bake for 20 minutes, until golden.
- Remove from the oven and place on the cooling rack for 5 minutes.
- While the biscuits are baking, prepare the gravy.
- Heat the avocado oil into a cast iron skillet, and add the mushrooms, onion and cloves.
- Cook for 7 minutes over medium heat, stirring frequently, until the mushrooms are cooked and all their juices evaporate.
- Add the sage, vegetable broth, mustard, coconut cream and almond milk, bring to boil, then simmer over low heat for 10 minutes.
- Transfer half of the mushroom slices into a bowl, and use a hand blender to turn the rest of the mushrooms and liquid into a cream.
- Put back the mushroom slices into the skillet and stir to combine.
- Cut the biscuits into halves and place their bottom halves onto a plate.
- Cover with mushroom gravy, then top with the other halves.
- Garnish with fresh parsley and serve warm.
- Category: Snacks
Keywords: vegan biscuits and gravy, vegan keto dinner, keto biscuits