The weather is getting colder so I wanted to share some vegan recipes for the season. Enjoy!
Vegan Biscuits and Gravy
One thing that I find myself craving from my pre-vegan days is biscuits and gravy. And then found this recipe on The Southern Vegan. Yum. Obviously not an everyday breakfast recipe but gosh sometimes it’s nice to have some warm, comfort food.
2 C flour
2 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/3 C vegan butter
3/4 C cold dairy free milk
1 tsp vinegar
— Preheat oven 450
— Mix milk + vinegar. Put to side to curdle.
— Put dry ingredients into bowl, mix in vegan butter with a fork.
— add milk/vinegar mixture + quickly stir until dough forms
— make dough into ball + refrigerate for 20 - 30 minutes
— roll dough to 1/2” thick + cut into circles
— put on ungreased cookie sheet and bake for 10 - 12 minutes.
1/2 C flour
4 C non-dairy milk
4 vegan sausage patties or links
1/2 C oil
1 tsp salt
1 tsp pepper
— Saute vegan sausage, until cooked and browned, crumble into smaller pieces + set to the side
— add oil, flour and black pepper to pan + stir over low heat until brown and creamy (mine formed into an almost dough)
— slowly add milk, stir until creamy and thicker + add in sausage crumbles
— serve hot over biscuits
There are so many great variations on this but I love recipes that use squash as well.
1 bell pepper
1 large sweet potato
4 cloves garlic
1 can black beans
1 can of pinto beans
1 can diced tomatoes
2 1/2 C vegetable broth
(I don’t measure the last five ingredients, I just put some in and taste it as I go, usually adding more and more)
— cut up all the vegetables first
— put your large pot over medium heat, saute onion and bell pepper for 6-7 minutes.
— add sweet potato, squash, and seasonings, for 3 minutes
— add garlic for 1 minute
— add broth and tomatoes
— add rinsed beans
— bring to boil, then cover, lower heat, simmer for 25 minutes, stirring occasionally
— add more seasoning if you want
— scoop into bowl and add any toppings you want (avocado is delicious if it’s in season)
My mom makes the most delicious chocolate chip cookies, and I stole her recipe and made it vegan.
Preheat oven to 350, grease cookie sheet.
2 sticks vegan butter
3/4 C white sugar
3/4 C brown sugar
— cream these together with whisk
2 vegan flax “eggs”
tsp baking soda
1 1/2 tsp vanilla
mix two T of flax seed with 3 T of hot water, set to side for a minute until it becomes an “egg like” consistency. then mix all of this with butter/sugar mixture.
3 c flour
1/2 C (or more) dark chocolate chips
slowly mix in flour 1/2 a cup at time, then add chocolate chips.
Bake for 12 - 14 minutes each depending on how gooey or firm you want your cookies.