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Tempeh Biscuits and Gravy Recipe

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This recipe for Tempeh Biscuits and Gravy is from Country Road Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Gravy Ingredients:
8 oz. package of Tempeh
1/4 c. Braggs (or soy sauce)
2 Tbsp. pure maple syrup
2 Tbsp. Canola oil
1/2 tsp. liquid smoke
1/2 c. water
1/2 tsp. ground sage
1/2 tsp. paprika
1 tsp. black pepper
1/4 c. white flour
2 c. unsweetened milk of choice

Biscuit Ingredients:
2 c. white flour
4 tsp. baking powder
1/2 tsp. salt
1/4 c. vegetable shortening (cold)
2 Tbsp. melted butter
1 tsp. apple cider vinegar + 1 c. milk
Directions:
Directions:
To make gravy: Crumble tempeh with fork or hands. Combine all ingredients starting with the Braggs through the ground pepper in sauce pan and whisk over low heat. Add crumbled tempeh. Simmer and stir until liquid is absorbed. Turn heat up a bit, and add flour. Stir for about a minute. (it will get VERY thick) Add milk, stirring constantly, while letting it simmer to thicken. Serve over hot biscuits.

To make biscuits: In large bowl, sift dry ingredients together. With pastry cutter or fork, cut in shortening. In measuring cup (1 c. size), combine 1 tsp.vinegar, then fill remainder of cup with milk. Add milk mixture and melted butter to dry ingredients. Use floured hands or two spoons to drop dough on ungreased cookie sheet. Bake at 450º for 15 min. or until golden brown.
Personal Notes:
Personal Notes:
Editor's note: Did you know? Bradley (son of Larry and Susan Hensley) just had a child of his own? He and Katie Brunke are the proud parents to beautiful Pawnee.

 

 

 

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