I make gravy for potatoes/rice using bouillon cubes, but IDK what to put over my biscuits!
Any suggestions? (preferably on cheaper side so can eat it on the regular)
i like mushroom gravy although pricier than veggie stock
Oooh mushroom gravy is a great idea. Just a little can of blended mushroom with flour/oil/almond milk.
classic sawmill gravy was based off béchamel but using cheap items with food shortages after the Revolutionary War – I think it should be relatively straight forward to adapt …
- start with a roux from flour and oil (coconut oil, light olive oil, avocado oil)
- thicken with plant milk (almond milk, oat milk)
- flavor with black pepper (maybe a hint of liquid smoke)
- season to taste with salt (or mushroom seasoning (Asian grocery, Trader Joe’s) or Vegemite)
Crush up some dried porcini mushrooms and add it to the gravy. Maximum savoriness.
Similar to what I do, but I made a jar of sausage seasoning. Basically a bunch of herbs and spices that would go into breakfast sausage. I add some of the seasoning to the gravy, a little brown sugar, and liquid smoke.
Better than bouillon vegetable stock. I use this and vegan butter to make some dang good gravy.
That stuff would be so delicious if they took the sugar or HFCS whichever out. Drives me crazy how everything has to taste sweet. I could go on a rant about this shit. Like I love ice cream and dark chocolate and Reese’s cups and Skittles and all kinds of sugary stuff. But why must nearly anything savory be sweetened.
I didn’t like ketchup until they came out with the no sugar added stuff. It’s actually pretty damn good.
I don’t understand this question. What is a biscuit here?
Something akin to a savoury scone/dumpling.
