Plant-Based Biscuits and Gravy with Mushroom Sausage Crumbles

Are you ready to revamp your breakfast routine with a dish that celebrates the best of plant-based eating? This blog post is ideally crafted for the health devotees and gourmet enthusiasts alike who are yearning for a twist on the classic Biscuits and Gravy that’s not just delicious, but also mindful of their well-being. The vibrant world of plant-based cuisine is brimming with innovative flavors and textures, often outshining traditional meat-laden dishes. Enter a new favorite for the plant-eating crowd: Plant-Based Biscuits and Gravy with Mushroom Sausage Crumbles.

Reinventing a Comfort Classic

It’s common to think that vegetarian or plant-based dishes are less hearty or satisfying than their meaty counterparts, but that’s a misconception. This exquisite recipe challenges those beliefs and showcases how plant-based ingredients can create a filling, satisfying, and nutrient-packed meal that even the most skeptical carnivore will love.

The Flavorful Journey

What Makes This Recipe Unique?

Traditionally, biscuits and gravy are heavy on animal products, but with some culinary creativity, we can craft a plant-based version that doesn’t sacrifice on taste or texture. The heart of this dish is in the savory, umami-rich mushroom sausage crumbles that mimic the satisfaction of meat without the guilt. Tossed in a creamy, peppery gravy, these crumbles are the perfect topping for freshly baked whole wheat biscuits.

Unveiling the Nutritional Benefits

Each ingredient in this recipe serves a double purpose – to tantalize your taste buds and nourish your body. Here’s a look at what’s in store for your well-being:

Mushrooms are an umami powerhouse, low in calories, and rich in vitamin D, promoting healthy skin and hair growth.

Nutritional yeast offers a cheesy flavor and is high in B vitamins, essential for overall hair and skin health.

Almond milk, fortifying the biscuits with vitamin E, supports skin health and acts as an antioxidant.

Whole wheat flour, a source of zinc, ensures hair remains healthy and helps prevent hair loss.

Sage, known for anti-inflammatory properties, supports scalp health and reduces dandruff.

Olive oil, with monounsaturated fats and vitamin E, is great for skin health and elasticity.

Peas, high in protein and zinc, are important for collagen production and skin repair.

And don’t forget the beauty benefits of onions and garlic, rich in sulfur, which helps in the production of collagen and keratin, pivotal for skin and hair health.

The ‘Beauty from Within’ Twist

For those with luscious locks, especially our curly-haired friends out there, the nutrients in this dish are a game-changer. The protein from peas and whole foods provides the building blocks for natural keratin formation, making your strands strong and your curls resilient. The combination of vitamin E from almond milk and olive oil, along with B vitamins from nutritional yeast, offer your hair that lush glossiness that can often be elusive. It’s not just breakfast; it’s a beauty ritual!

Recipe: Plant-Based Biscuits and Gravy with Mushroom Sausage Crumbles

Ingredients:

For the Biscuits:

• 2 cups whole wheat flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/3 cup olive oil
• 2/3 cup almond milk

For the Gravy:

• 3 cups almond milk
• 3/4 cup whole wheat flour
• 1 teaspoon nutritional yeast
• 1 teaspoon sage
• Salt and pepper to taste

For the Mushroom Sausage Crumbles:

• 2 cups finely chopped mushrooms
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon fennel seeds
• 1/2 teaspoon thyme
• Salt and pepper to taste

Instructions:

Biscuits:

1. Preheat the oven to 450°F (232°C).
2. In a bowl, mix the whole wheat flour, baking powder, and salt.
3. Stir in the olive oil and almond milk until just combined.
4. Turn the dough out onto a floured surface and knead lightly.
5. Roll out the dough to 1-inch thickness and cut with a biscuit cutter.
6. Place biscuits on an ungreased baking sheet and bake for 12 minutes, or until golden brown.

Mushroom Sausage Crumbles:

1. In a skillet, heat olive oil over medium heat.
2. Add onions and mushrooms and cook until browned.
3. Stir in garlic, smoked paprika, fennel seeds, thyme, salt, and pepper.
4. Cook for an additional 2 minutes, stirring frequently.

Gravy:

1. In a saucepan, whisk together almond milk and whole wheat flour.
2. Cook over medium heat, stirring constantly, until thickened.
3. Stir in nutritional yeast, sage, salt, and pepper.
4. Once the gravy is thick and bubbly, remove from heat.

Assembly:

1. Serve the hot biscuits with a generous ladle of gravy and a sprinkle of mushroom sausage crumbles.
2. Enjoy your plant-based breakfast bliss!

Ready to supercharge your health and beauty routine?

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