Biscuits and gravy (Vegan but can be made regular)

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p to the izzle
Biscuits and gravy (Vegan but can be made regular)

All right kids. This is Vegan but can be converted to regular if you must. This is in no way healthy and if you have a heart condition you might want to steer clear. No really, hit "back" on your browser now! Ok, still here? Lets go.

 

Ingredients:

Lightlife Gimme Lean Sausage (fake meat)

A stick plus 3 tablespoons of Willow Run Margarine (or vegan equivalent)

Half cup all purpose flour

A quart of plain Silk soy milk. (You might need more or less depending on desired consistency)

A ten pack of your favorite grocery store biscuits.

Salt and pepper to taste.

 

1. Preheat the oven for the biscuits.

2. In a big skillet cook up some Lightlife Gimme Lean Sausage in 3 tablespoons of margarine. I cut it into patties and chop it up later. Set aside.

3. Take a stick of margarine and add it to the skillet. Let it melt.

4. Over medium low heat add a half cup of all purpose flour a little at a time. Use a wooden spoon to mix as you add the flour.

5. Continue to cook the mixture over medium low heat stirring fairly often. This is called a roux (pronounced like "rue"). If it's cooking to fast just lower the temperature.

6. Put the biscuits in the oven just before beginning the process of adding soymilk.

7. Once the roux has started to turn a little brown (about 20 minutes or so) it's time to add the Plain Soymilk. Remove from heat. Adding about a half of a cup at a time mix the soymilk into the roux. At first it'll gum up. Keep mixing and adding soymilk.

8. When you reach the desired consistency add salt and pepper to taste. The salt is important since it brings out the flavor of the pepper so to speak.

9. Add the chopped up sausage. Ladle over the biscuits and enjoy with a glass of OJ or hot chocolate.

 

A couple of side notes. You may want to bump up to a whole cup of flour if you like a good thick gravy. Don't forget to add salt, just adding pepper will taste weird and you'll have to add tons. Do a little at a time. You can add more but once it's mixed in you can't take it back out. Make sure the soy milk is at roughly room temperature before adding it to the roux. You don't want cold gravy. I heat it up in the microwave before adding it. Just don't scald it. Don't make plans for anything other than sitting on the couch cause it sits in your stomach like a cinder block. My ladyfriend is an Omnivore and she loves this but feel free to meat it up if need be. Enjoy.

Chef P To The Izzle

Hahahahaha. Chef's *ss.

   

   

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