Recipe: Field Roast Biscuits and Gravy

Thinking of the perfect breakfast to make for Mother’s Day? Kick that day off with a plate of biscuits and gravy comfort food. Using Field Roast Lentil Sage deli slices or 1 9oz Field Roast Quarter Loaf, you can make a nice meaty gravy to drizzle over freshly made biscuits hot from the oven. The gravy is also great atop of mashed potatoes in case Mom wants to sleep in and have dinner rather than breakfast.

Gravy:

• 1 lbs Lentil Sage ¼ Loaf
  
• ½ cup diced yellow onion
• 2 tablespoons unbleached white flour
  
• 6 tablespoons vegetable oil
• 2 cups unsweetened vegan, soy/almond/coconut milk (Make sure it’s not flavored)
• ¼ teaspoon salt
• ¼ teaspoons black pepper
• 2 tablespoons black coffee
• 2 bay leaf

Over low heat, sauté the diced Lentil Sage Field Roast in 2 tablespoons of oil until lightly browned. Remove from the pan and set aside. Add 2 tablespoons more of oil to the pan and sauté the onions until transparent, but not browned, this should take 5-7 minutes over low heat. Add the final 2 tablespoons of oil and the flour to the pan and lightly cook the floor for 5 minutes, stirring frequently. Whisk in the unsweetened vegan milk and bring to a simmer. Season with salt, black pepper, bay leaf, and coffee. Allow to simmer for 5 minutes. If the gravy gets too thick, add a little more milk to thin it back out. Stir in the browned Field Roast and simmer for five additional minutes. Remove bay leaf. Serve over biscuits!

Biscuits: Don’t worry if you don’t have a pastry cutter. Two butter knives held together make the perfect alternative.

• 1 cup whole wheat flour
• 1 cup white flour
• 1 Tablespoon baking powder
• ½ teaspoon of salt
• ¼ cup Earth Balance (cold)
• ¾ cup unflavored/unsweetened vegan milk

Preheat oven to 450°F.

Mix flour, baking powder, and salt in a large mixing bowl. Cut cold Earth Balance into the flour mixture with 2 knives or a pastry cutter. When Earth Balance is the size of small pebbles, add the vegan milk and mix into the flour/Earth Balance mixture until all the liquid is absorbed the ingredients all come together.

On a floured surface, roll out the dough to a ¾’’ thickness. Cut into a biscuit shape using a biscuit cutter of a tin can. Place on a sheet pan lined with parchment paper. Lightly brush the surface of the biscuits with vegan milk. Place into the heated oven and bake for 12 minutes. Remove the pan from the oven and place the biscuits on a cooling rack to for 5 minutes before slicing.

Slice and cover with Field Roast Lentil Sage gravy. Garnish with fresh herbs such as chopped chives or parsley. A light dusting of paprika can also add a nice little touch of color.