Make every day special
We used to reserve vegan biscuits & lentil gravy for special occasions (usually the winter holidays), but it occurred to me the other day how silly this is. Why wait for something so delicious, decadent and easy when it’s so nutritious that it only has the illusion of naughtiness?
Vegan and oil free biscuits
I had really put off baking when I went oil free a few years ago, but after making sweet potato crust pizza and flatbread, it occurred to me that sweet potato can replace shortening. So, I decided to take on vegan biscuits & lentil gravy because it’s one of my favorite dishes. Sweet success.
You’ll discover sweet potato vegan biscuits to be on the hearty side. They are moist and chewy and when balanced with fresh chives, rosemary and thyme, they are savory and hearty. I baked them for about 10 minutes and they didn’t do a fall apart or stick to the baking sheet.
I warn you that this lentil gravy is a bit addictive. I wanted to smother vegan biscuits with a substantive gravy (sauce) which is why lentils are a key ingredient. Because you’ll be using green or brown lentils, you’ll want to be sure to puree your gravy to smooth it out.
I used to reserve ‘special’ recipes for holidays, but those times are over. We should celebrate every day. We should be charitable in our thoughts and deeds every day. Time’s too precious to wait around for some designated date on the calendar for that when today’s here. Peace.Print
Prepare yourself for the ultimate, decadent, healthy treat – sweet potato biscuits smothered in savory lentil gravy.
- 1 medium onion, diced (about ½ cup)
- 2 cloves garlic, minced
- 2 cups brown or green lentils
- 4 cups water
- 1 tsp. paprika
- 1 tsp. fresh thyme (or 1 ½ dried)
- ½ tsp. salt
- 1 Tbsp. tamari (or soy sauce)
- 1 cup vegetable broth
- 2 Tbsp. arrowroot (or flour)
- 1 Tbsp. red wine vinegar or dry sherry
- 1 cup mashed sweet potatoes (2 cups diced before cooking)
- 6 Tbsp. plant milk
- 1 tsp. apple cider vinegar
- 2 cups flour (use white or whole wheat)
- 1 Tbsp. baking powder
- ½ tsp. salt
- 1 tsp. each fresh thyme, rosemary and chives, chopped
For the gravy
- In a medium sauce pan, sauté the onions about 5-7 minutes to soften them. Add a few tablespoons of water if they begin to stick.
- Add the garlic, lentils, water, paprika, thyme, salt and tamari to the sauce pan, give the ingredients a stir and bring to a boil. Turn down the heat and simmer until the lentils are tender (about 15 minutes).
- In a small cup, mix the vegetable broth and arrowroot (or flour) Add this mixture plus the red wine vinegar (or sherry to the pan). Mix well.
- Remove the gravy from the heat and puree it by using an immersion blender straight into the pan or put everything into a blender. Blend until the lentils are broken down and you have a consistency you like.
- Place the gravy back in the pan and reheat on the stove.
For the biscuits
- Peel and dice the sweet potato(s), cover them with water and bring them to a boil and then simmer until they are easily pierced with a fork (about 15 minutes).
- In a medium mixing bowl, mix together the flour, baking powder, and salt. Set aside.
- In a small bowl, mix together the plant milk and apple cider vinegar.
- When the sweet potatoes are done, drain them and then mash them. You want about 1 cup mashed.
- Now’s the time to preheat the oven to 4000 F (2000 C).
- Add the sweet potatoes to the dry ingredients and mix well. You don’t want any big chunks of sweet potato.
- Form a well in the middle of the bowl and add the mix and vinegar plus the chopped herbs.
- Mix well until a dough forms that is pliable but does not stick to your hands.
- Turn the dough onto a lightly floured surface and roll it to about ½ inch thickness.
- Cut the biscuits using a glass or pastry cutter (or make square biscuits using a knife).
- Place the biscuits on a baking sheet and bake for 10-12 minutes until they are slightly brown on top.
- Substitute dry herbs for fresh and increase to 1 ½ tsp. as the flavors won’t be as strong for the dried herbs.
- If you want your biscuits thicker, lower the heat to bake to 3750 C and bake for 12-15 minutes.
- Reheat your biscuits by wrapping them in foil and steaming them for a few minutes. This will ensure that they remain moist and soft.
- Category: Main courses
- Method: Stove top/Bake
- Cuisine: Plant-based
Keywords: vegan biscuits & lentil gravy