Val woke up this morning and had a hankering for some biscuits and gravy. So that is what we had.
The biscuits are just vegweb’s Savory Biscuits recipe with a bit of extra flour and basil for the dried herbs. The gravy was a modified version of this gravy recipe. So here is the modified recipe, it makes enough to top about 10 biscuits:
- 1 package Upton’s Chorizo Seitan chopped
- 1 jalapeño minced
- 1/2 yellow onion diced
- 1 shallot
- 3 cloves of garlic minced
- 5 tablespoons margarine
- 2 tbsp flour
- 2 tbsp cornstarch
- 1 heaping teaspoon butcher’s cut pepper
- 1 1/2 cups + 2 tbsp veggie stock
- 1/3 cup soy sauce
- 2 tbsp nutritional yeast
- salt (this one is up to you)
You could probably do this all in one pot but I used a small pot and a pan and cooked the saucy part of the gravy separately from the meaty part.
Heat a pan to medium heat. Add in 2 tbsp of margarine. Add the seitan and the jalapeño and cooked until it browns a bit. About 5-7 minutes at most. Turn heat off.
In a small pot heated to medium heat add 2 tbsp of margarine. Add the onion, garlic, pepper, and shallot. Cook until translucent. Add the flour and remaining butter. Cook for an additional few minutes. Add the veggie stock and the cornstarch stir to make sure that there are no clumps from the cornstarch. Bring to boil, then add the soy sauce and nu-yeast and cook for a minute or so more. Once done combine and pour into pan with the seitan and mix well – add salt to taste. Serve over top of some delicious biscuits.
One quick note about the biscuits: cook the biscuits directly on a pizza stone, don’t put in a pan. If you don’t have a pizza stone go buy one, you need it because it makes for perfectly cooked biscuits. Our stone, which should really be called a biscuit stone, permanently stays in our oven even if using a pan and always seems to help distribute the heat well.
Melody likes to keep a close watch for quality control while we cook. She takes her job very seriously.