My friends Yvonne, Sarah and I decided to create a full Thanksgiving Menu to share with you all on our blogs, to help you with planning the perfect vegan Thanksgiving feast for you and your loved ones to enjoy! Vegans and non-vegans alike will love our Thanksgiving menu!
My first contribution to our menu are these gluten-free Herbed Biscuits & Mushroom Gravy, the perfect comfort food to start off your Thanksgiving night!In September, my boyfriend Chris took a vacation in LA, and we visited a restaurant called Gracias Madre for brunch, where we tried their biscuits and gravy. They were melt in your mouth good, topped with a vegan “bacon” gravy, caramelized onions, and cracked pepper. The flavors just exploded in our mouths, and I knew that this had to be something I would recreate very soon.
Click here to read in full What We Did & Ate in LA 🙂It initially did not even hit me to share this on the Thanksgiving menu, but I am glad I did. With the addition of herbs and a gravy that encompasses classic fall and thanksgiving flavors, this was spot on for the menu. With the help of Chris and my dad, we taste tested the first batch of biscuits I had made, and I received all around approval. The only mention that I have to add is that these biscuits are best when fresh, warm, and straight out of the oven. If you are not consuming them right away, be sure to toast them or rewarm them in the oven prior to serving. Each day, starting Nov. 1st, a new recipe will be released on www.SweetSimpleVegan.com, www.MyEclecticKitchen.com, and www.AhnestVeggie.com until our menu is complete, so be sure to follow along!
Please tag us @sweetsimplevegan @ahnestveggie @yvonne_deliciously_vegan and #ysjthanksgiving if you recreate any of our dishes, we’d love to see them!
- 4 c. Trader Joes gluten-Free flour blend
- 3 tsp. xanthan gum
- 4 tsp. baking powder
- 2 tsp. baking soda
- 4 tsp. unrefined granulated sweetener/raw sugar
- 1 tsp. sea salt
- ½ cup + 2 Tbsp. refined coconut oil*, room temperature
- 2 c. unsweetened plain almond milk
- 2 Tbsp. apple cider vinegar
- 2 tablespoon dried basil
- 2 teaspoon dried dill
- Wide Mouth Mason Jar*
- In a medium bowl, whisk together the flour, xanthan gum, baking soda and powder, sugar and sea salt.
- With a pastry blender of the back of a fork, cut in the coconut oil into the dry mixture until it becomes like a coarse meal.
- Stir in the almond milk and vinegar with a wooden spoon until just combined.
- Set in fridge 10 mins
- Preheat your oven to 425 degrees. Line a baking sheet with a piece of parchment paper.
- Remove from fridge and dump the dough onto a counter lined with parchment paper. Gently work it into a ball with lightly floured hands (dough may be slightly sticky).
- Gently press dough to be 1" high and 8" in diameter. Cut out biscuits using a wide mouth mason jar*. Place biscuits on the baking sheet and continue until all dough is used.
- Bake for 12-14 minutes or until lightly browned on top. Serve immediately with gravy.
The coconut oil must be refined in order to avoid the coconut flavor.
- 2 Tbsp vegetable broth, + more as needed (for cooking)
- 2 cloves garlic, minced
- ½ cup white or yellow onion, diced
- ⅓ carrot, peeled and diced
- 4 oz cup thinly sliced mushrooms, chopped small
- ¼ tsp fresh sage
- ½ tsp fresh thyme, chopped
- ¼ teaspoon minced fresh rosemary
- 2 tablespoons Trader Joes gluten-Free flour blend
- ½ cup vegetable broth
- ¾ - 1 cup unsweetened plain almond milk*
- 2 teaspoons coconut aminos
- ⅛-1/4 teaspoon salt, to taste
- Fresh black pepper, to taste
- Add a bit of water or vegetable broth to a large saucepan over medium heat. Add in the garlic, onion and carrot, and cook until the onions are translucent. Add in the mushrooms, sage thyme, rosemary, and cook until mushrooms soften, about 3 mins.
- Add flour and coat, mix well and cook for 1 minute.
- Slowly add in liquids, ½ cup at a time.
- Cook until thickened, stirring frequently, on low. Add salt and pepper, taste, then adjust seasonings as needed.
- Keep on low until you’re ready to serve, adding almond milk as needed.
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