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.
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.
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, 1/2 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.
Start with 3/4 and add more as needed
Prep Time:15 mins
Cook Time:10 mins
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