This recipe for Biscuits & Vegan Sausage Gravy is part of a series of paid-for recipes I’ve developed with the lovely people at Quorn. You can see this and more of the recipes I’ve worked on over at Quorn.co.uk
Biscuits, not scones
This biscuits & vegan sausage gravy is a vegan twist on the classic Southern American dish that, whilst is traditionally eaten for breakfast can make for a delicious meal at any time of the day. The biscuits in this recipe are more like savoury scones, rather than the biscuits we would have with a cuppa and the gravy is more of a luscious, thick sausage and mushroom stew! However, if you can get over the name which is clearly ‘lost in translation’ then you’ll have yourself an utterly divine and warming plate of comfort food.
For the biscuits
- 240ml almond milk – go for the plain, unsweetened kind
- A squeeze of fresh lemon juice
- 275g plain flour
- 1 teaspoon (7g) baking powder
- 1/2 teaspoon baking soda
- A pinch of salt
- 60g non-dairy, unsalted butter or spread
For the sausage gravy
- A little olive oil
- 4 Quorn Brilliant Bangers – finely chopped
- 2 cloves garlic – grated
- 1 medium onion – finely chopped
- 70g mushrooms – thinly sliced
- A little salt and pepper
- Fresh thyme
- 1 and 1/2 tablespoons plain flour
- 120ml vegetable stock
- 180ml almond milk – go for the plain, unsweetened kind
Start with the biscuits
We’ll start with the biscuits. Preheat oven to 220c (fan) and prepare a baking tray with a layer of baking parchment.
Pour the almond-milk into a measuring jug and add a squeeze of lemon. This will create a vegan buttermilk which is the true secret to excellently fluffy biscuits.
Place all the dry ingredients into a large bowl and mix them together with a whisk. Add the butter and use your fingertips to rub the ingredients together until they resemble breadcrumbs – keep your movements light and fast to ensure plenty of air gets into the biscuits.
Make a well in the dry ingredients and, using a rounded butter knife, stir gently while pouring in the almond milk mixture. Add it a dash at a time until the dough starts to come together. You may not need all the buttermilk mixture. You want a fairly tacky dough.
Turn it out onto a lightly floured surface and gently form it into a 1-inch-thick disk. Use a round cutter to form at least 6 biscuits and place them onto the baking tray. Place the baking tray into the fridge until you’ve made your sausage gravy and are ready to eat.
Now, the gravy!
To make the gravy, gently heat a little olive in a pan and add the chopped sausages and saute for a few minutes until they become golden. Remove from the pan and set aside.
Add a little more olive oil to the pan and add the onions, garlic and mushrooms and saute for at least 8 mins until the onions are soft and the mushrooms have picked up a little colour. Season with salt and pepper and the fresh thyme. Stir the sausages back in.
Combine the veg stock and the almond milk in a jug.
Reduce the heat and stir in the flour so that everything is evenly coated. Let it cook gently for a minute or two, then pour in ¾ of the stock and and milk mix and stir well. Let the whole dish gently bubble away whilst stirring frequently. You may want to add a little more stock as it thickens depending on the consistency you want. I like it nice and thick.
Season again with salt and pepper.
Whilst the sausage gravy is cooking, pre-heat your oven to 200c (fan). When the oven is up to temperature and the gravy is ready, take the biscuits out of the fridge and brush the top of each biscuit with a little melted dairy-free butter. Bake for 10-15 minutes until they are risen and golden.
Tear the biscuits in half and serve them with the glorious vegan sausage gravy poured over the top.
For more sausage recipes try these over on Dom in the Kitchen
Eat and of course, enjoy!
