BISCUITS AND GRAVY BREAKFAST SANDWICHES

BISCUITS AND GRAVY BREAKFAST SANDWICHES

great for brunch

From Dianne’s Vegan Kitchen

 

Stuffed with tofu scramble and vegetables these
are great for brunch.

If you are not a fan of working with dough you
should love the Biscuits from Immaculate Baking Company that can be found at
Whole Foods and other great stores.

 

Yield: Makes 4 servings

 

INGREDIENTS:

For the Tofu Scramble:

·        
1 teaspoon neutral vegetable oil

·        
1 14-ounce block of firm or extra-firm tofu,
drained and pressed

·        
2 tablespoons nutritional yeast

·        
1 teaspoon onion powder

·        
1 teaspoon garlic powder

·        
½ teaspoon turmeric

·        
½ teaspoon cumin

·        
½ teaspoon black salt (kala namak)

·        
pinch of cayenne (optional)

 

For the Vegetables:

·        
1 teaspoon neutral vegetable oil

·        
½ onion, minced (about ½ cup)

·        
2 cloves garlic, minced

·        
8 ounces mushrooms, sliced

·        
pinch of sea salt

·        
½ bunch collard greens, stems removed, chopped
(6-8 leaves)

 

For the Gravy:

·        
3 tablespoons neutral vegetable oil

·        
¼ cup oat flour

·        
2 cups unsweetened plain almond milk

·        
1 teaspoon freshly cracked black pepper

·        
pinch of sea salt

 

For the Biscuits:

·        
1 can of Immaculate Baking Company’s
organic Flaky Biscuits

·        
2 tablespoons parsley, chopped, for serving

·        
Freshly cracked pepper, for serving

 

INSTRUCTIONS:

1.      
Make the Tofu Scramble: Heat the oil
in a large pan over medium-high heat. Crumble the tofu and add it to the pan.
Add the nutritional yeast and spices, and stir well to coat. Cook for 10-15
minutes, until tofu begins to brown.

2.     
Make the Vegetables: Heat the oil in
a large pan over medium-high heat. Add the onion and cook until it begins to
brown, about 5 minutes. Add the garlic, mushrooms, and a pinch of salt and
continue cooking for about 10 more minutes, until the mushrooms have browned
and are fragrant. Add the collard greens and cook for a few more minutes, until
they turn bright green and begin to wilt

3.     
Make the Gravy: Heat the oil in a
saucepan over medium heat. Add the flour and whisk to form a roux. When the
flour begins to brown, slowly whisk in the almond milk. Cook until the gravy
thickens, whisking frequently. The longer it cooks, the thicker it will get.
When it reaches desired consistency, whisk in the freshly cracked pepper and
pinch of salt. Remove from heat. If the gravy sits too long, it will get
thicker – just add more almond milk to thin to desired consistency.

4.     
Make the Biscuits: Cook the biscuits
according to the package directions. Split the biscuits in half. Place two
bottoms on each plate, and top with the tofu scramble and vegetables. Place the
tops on each biscuit, and then pour the gravy over each sandwich. Garnish with
chopped parsley and freshly cracked black pepper. Serve with forks, because
these sandwiches are too messy to eat with your hands!

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Have a Healthy Day!,

.

Rod Stone
Author,
Publisher and Founder of r Healthy Living Solutions, LLC,  Supplier of Healthy Living information and products to improve
your life.