There was a time in my life that I loved biscuits and gravy.
We’re talking back when I actually liked sausage. I was a gravy kid- I loved all kinds. At the time I fell in love with biscuits and gravy, I worked at a country club and every weekend, biscuits and gravy would be served for breakfast and every weekend, I would eat (and eat.)
I was also really overweight and eating biscuits and gravy wasn’t exactly “health-conscious.” So when I made the move to change my diet, I stopped eating biscuits/gravy and never looked back.
Then a few months ago my mother showed me these vegetarian sausages made from grains and vegetables. I normally stay away from meat substitutes (like tofu, tvp, etc.) and only eat things that are main from vegetables and grains (like there are only certain kinds of veggie burgers I will eat.) Yet, the sausages from Field Roast seemed right up my alley and I knew exactly how I wanted to cook them.
The texture is almost the same and they sausages still hold up in small chunks. It’s been years since I ate biscuits and gravy and while I didn’t think I missed it, this was delicious. This isn’t an every other day kind of meal but once those cold winter months hit, it’s sometimes nice to have a hearty breakfast option.
I’m betting that you could even fool a non-vegetarian into eating this!Print
- 1 3/4 cups whole wheat pastry flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoons butter, chilled
- 3/4 cup Sweet Potato Puree
- 1 tablespoon maple syrup
- 1/3 cup milk
- 2 links of vegetarian sausages (Like Field Roast)
- 2 tablespoons whole wheat flour
- 1– 1 1/2 cups of milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- pinch nutmeg
- Preheat oven to 425˚.
- In a medium bowl, whisk together the flour, baking powder, salt, and baking soda together. With your fingers, two knives, or a pastry blender, cut butter into the flour mixture until the butter is in peas size pieces. In a separate bowl whisk together sweet potato puree, maple syrup, and milk. Stir into dry ingredients until the dough comes together.
- Turn dough out onto a floured surface and carefully roll out into a 1″ thick disc. Using a biscuit cutter (or a round cookie cutter), cut out biscuits and place on a baking tray. Be careful to not roll out the scraps more than once.
- Bake for 15-20 minutes, depending on thickness and size of the biscuits. Remove from oven and set aside until gravy is done.
- To make gravy, remove the sausage from the casing and chop into smaller pieces. Heat in a skillet over medium low heat until sausage pieces begin to sizzle. Toss flour with sausage pieces and continue to cook for one more minute. Once flour has cooked for a bit, pour in 1 cup of milk, salt, pepper, and nutmeg. Continue to heat until mixture thickens. If the gravy is too thick, add a little more milk.
- Split biscuits in half and spoon gravy on top. If you have extra biscuits, save them by freezing them for later use.
To puree sweet potatoes, peel and roughly cut into chunks. Bring a pot of water to a boil and cook potatoes until tender. Drain and mash so that there are no lumps left.