Vegan Biscuits and Gravy

If you're anything like us, you love a good brunch, and this recipe for Vegan Biscuits and Gravy is a delicious addition to any meal.

Biscuit Ingredients

• 1 Cup Vegan Milk

• 1 Tbsp Lemon Juice

• 2 Cups Flour

• 1 Tbsp Baking Powder

• 1/2 Tsp Baking Soda

• 1 Tsp Salt

• 4 Tbsp Vegan Butter

Biscuit Directions

1. Combine soy milk and lemon juice in a cup, set aside.

2. In a medium-sized mixing bowl, whisk together flour, baking powder, baking soda and salt.

3. Cut the butter into the flour mixture, using your fingers break down the butter until it resembles small pebbles.

4. Mix in the soy milk mixture just until combined.

5. Turn out the dough onto a floured surface and press the dough, folding over until a smooth dough is formed.

6. Flatten dough into a rectangle and cut into 8 pieces. Arrange biscuits onto a parchment-covered baking sheet and brush with a little melted butter.

7. Bake for 10-15 min at 450 degrees. Makes 8 biscuits.

Country Gravy Ingredients

• 13 oz Breakfast Sausage (crumbled or sliced)

• 1/2 Cup Vegan Butter or Neutral Flavored Vegetable Oil

• 1/2 Cup Old School Brand™ White Gravy Mix (or other gravy mix)

• 3.5 Cups Plain, Unsweetened Vegan Milk

Country Gravy Directions

1. In a medium skillet, heat butter or oil over medium heat.

2. Add sausage and sauté for 5 minutes until sausage is crispy and browned on the edges. If the butter starts to smoke, lower heat to medium-low.

3. Add gravy mix to the skillet and stir for 3-4 minutes until flour is toasty and brown - this is called a roux.

4. While stirring with a whisk, slowly add the milk until there are no longer any lumps. Thicken, stirring constantly until desired consistency is reached - adding more milk if it gets too thick.

We currently offer two flavors of Breakfast Sausage, and either one works well with this recipe. CLICK HERE to see all of our current shipping options.

Vegan Lemon Ricotta Cake

Almond-based Ricotta is included in this year's Hoppy Spring Feast, and it's a perfect addition to this recipe for Vegan Lemon Ricotta Cake.

Ingredients

• 1.5 Cup Semolina Flour
• 1 Tsp Baking Powder
• 1 Tsp Baking Soda
• 1/4 Tsp Salt
• 8 oz Ricotta
• 1.5 Cup Sugar
• 1/2 Cup Olive Oil
• 3/4 Cup Silken Tofu
• Zest and juice from 2 large lemons (about 1/2 cup juice)
• 1 Tsp Vanilla Extract
• Powdered sugar for dusting

Directions

1. Preheat oven to 350 degrees.
2. Grease a 9 inch round cake pan; set aside.
3. Mix flour, baking powder, baking soda & salt in a small bowl; set aside.
4. Use a hand mixer combine the oil and sugar in a large bowl. Add ricotta, tofu, vanilla, lemon juice and zest, mix until smooth. Slowly mix in the flour mixture until just combined.
5. Pour batter into pan and bake for 45-55 min. After a toothpick comes out clean, let cool in the pan for 15 minutes before removing onto a wire rack.
6. Once completely cool, dust with powdered sugar.

The Hoppy Spring Feast is available to pre-order through April 3 and ships to all 50 states and Puerto Rico, or you can order for in-store pick up.

CLICK HERE to see all of our current shipping options.