Vegetarian-Friendly Gravy And Biscuit Casserole Ideas

Mushroom Gravy with Buttermilk Biscuits

Ingredients

Mushroom Gravy with Buttermilk Biscuits

Ingredients

1 pound mushrooms, cleaned and sliced

2 tablespoons olive oil

half onion, chopped

half cup all-purpose flour

4 cups vegetable broth

1/4 cup dry white wine

1 teaspoon dried thyme

Salt and freshly floor black pepper to taste

1/4 cup chopped contemporary parsley

Buttermilk biscuits, warmed and break up, for serving

For the gravy

Ingredients:

• 2 tablespoons butter
• 1 onion, chopped
• 1 pound mushrooms, sliced
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1/2 cup buttermilk
• 1 tablespoon cornstarch
• Salt and pepper to taste

Instructions:

1. Melt butter in a large saucepan over medium heat.
2. Add onion and cook dinner till softened, about 5 minutes.
3. Add mushrooms and garlic and prepare dinner till mushrooms are softened and browned, about 10 minutes.
4. Stir in vegetable broth, buttermilk, cornstarch, salt, and pepper.
5. Bring to a boil after which reduce warmth to low and simmer till gravy has thickened, about quarter-hour.
6. Serve over Buttermilk Biscuits or your favorite vegetarian-friendly dish.

For the biscuits

Preheat oven to 450 levels F (230 degrees C).

In a big bowl, combine the flour, baking powder, sugar, baking soda, and salt.

Cut within the butter till the combination resembles coarse crumbs.

Add the buttermilk and stir until just combined.

Turn out onto a frivolously floured floor and knead for a number of seconds until the dough comes collectively.

Roll out the dough to a thickness of half inch.

Cut out biscuits with a 2-inch biscuit cutter.

Place the biscuits on a greased baking sheet.

Bake for 10-12 minutes, or until golden brown.

Serve warm with gravy.

Instructions

Mushroom Gravy with Buttermilk Biscuits

Ingredients

For the gravy:

1 pound fresh mushrooms, sliced

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

1/4 cup all-purpose flour

four cups vegetable broth

half cup soy milk

1 teaspoon dried thyme

1 teaspoon salt

half of teaspoon black pepper

For the biscuits:

2 cups all-purpose flour

1 tablespoon baking powder

half of teaspoon baking soda

half of teaspoon salt

1 cup buttermilk

1/4 cup unsalted butter, melted

Instructions

To make the gravy:

1. Heat the olive oil in a big skillet over medium warmth.

2. Add the mushrooms and prepare dinner until they are delicate and browned, about 5 minutes.

3. Add the onion and garlic and cook till they are softened, about 3 minutes.

4. Sprinkle the flour over the vegetables and cook dinner for 1 minute.

5. Gradually whisk within the vegetable broth and soy milk until the gravy is smooth.

6. Stir in the thyme, salt, and pepper.

7. Bring the gravy to a boil, then reduce the heat and simmer for 15 minutes, or till it has thickened.

To make the biscuits:

1. Preheat the oven to 425 levels F (220 levels C).

2. In a big bowl, whisk collectively the flour, baking powder, baking soda, and salt.

3. Add the buttermilk and melted butter and stir till a dough varieties.

4. Turn the dough out onto a lightly floured surface and knead for a few seconds until it’s smooth.

5. Pat the dough out right into a 12-inch circle and cut out 12 biscuits.

6. Place the biscuits on a baking sheet and bake for 12-15 minutes, or until they’re golden brown.

To assemble the casserole:

1. Spread the mushroom gravy over the underside of a 9×13-inch baking dish.

2. Top with the biscuits.

3. Bake for 20 minutes, or till the gravy and biscuit casserole is bubbling and the biscuits are cooked via.

Tips:

You can use any type of mushrooms you like for this gravy.

If you do not have soy milk, you can use almond milk or another plant-based milk.

To make the biscuits forward of time, bake them and let them cool utterly. Store them in an hermetic container at room temperature for up to three days.

Sundried Tomato and Spinach Gravy with Cheddar Biscuits

Ingredients

Ingredients for Sundried Tomato and Spinach Gravy:

– 2 tablespoons olive oil

– half of cup chopped onion

– 2 cloves garlic, minced

– 1 (15-ounce) can diced tomatoes, drained

– 1 (10-ounce) bundle frozen spinach, thawed and squeezed dry

– half of cup sundried tomatoes, chopped

– 1/4 cup all-purpose flour

– four cups vegetable broth

– half teaspoon dried thyme

– 1/4 teaspoon salt

– 1/4 teaspoon black pepper

Ingredients for Cheddar Biscuits:

– 2 cups all-purpose flour

– 1 tablespoon baking powder

– 1/2 teaspoon baking soda

– half teaspoon salt

– half of cup cold unsalted butter, cut into small cubes

– 3/4 cup buttermilk

– 1 cup shredded cheddar cheese

Instructions:

1. To make the gravy, heat the olive oil in a large skillet over medium warmth. Add the onion and prepare dinner until softened, about 5 minutes. Add the garlic and cook dinner for 1 minute more.

2. Stir in the diced tomatoes, spinach, sundried tomatoes, flour, vegetable broth, thyme, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until thickened.

3. To make the biscuits, preheat oven to 425 levels F (220 levels C). Line a baking sheet with parchment paper.

4. In a big bowl, whisk together the flour, baking powder, baking soda, and salt. Cut within the butter until the mixture resembles coarse crumbs.

5. Stir in the buttermilk and cheddar cheese. Knead the dough lightly till just combined.

6. Turn the dough out onto a lightly floured surface and roll out to a thickness of 1/2-inch. Cut out biscuits utilizing a 2-inch biscuit cutter.

7. Place the biscuits on the ready baking sheet and bake for 10-12 minutes, or until golden brown.

8. Serve the gravy over the biscuits and enjoy!

For the gravy

Sundried Tomato and Spinach Gravy with Cheddar Biscuits

Ingredients:

For the gravy:

– 1 tablespoon olive oil

– 1/2 cup chopped onion

– 2 cloves garlic, minced

– 1/4 cup all-purpose flour

– 1 (14.5 ounce) can diced tomatoes with juices

– half of cup sun-dried tomatoes, chopped

– 1/2 cup packed fresh spinach, chopped

– 1 teaspoon dried basil

– half of teaspoon salt

– 1/4 teaspoon black pepper

For the biscuits:

– 2 cups all-purpose flour

– 1 tablespoon baking powder

– half teaspoon baking soda

– 1/2 teaspoon salt

– 1 cup (2 sticks) cold unsalted butter, cut into small pieces

– 1 cup buttermilk

– half cup shredded cheddar cheese

For the biscuits

Ingredients:

For the biscuits:

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• half teaspoon baking soda

• half of teaspoon salt

• half of cup cold unsalted butter, minimize into small cubes

• 3/4 cup buttermilk

• half cup shredded sharp cheddar cheese

Instructions

Sundried Tomato and Spinach Gravy with Cheddar Biscuits

Ingredients:

• 1 cup sun-dried tomatoes, chopped
• 2 cups baby spinach, chopped
• 1/2 cup chopped white onion
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 can (10.75 ounces) refrigerated buttermilk biscuits
• 1/2 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F (190°C).
2. Spread sun-dried tomatoes onto a baking sheet and bake for 5 minutes, or until heated through.
3. In a large skillet over medium heat, add spinach, onion, and garlic. Sauté until spinach is wilted and tender, about 5 minutes.
4. Sprinkle flour over the greens and cook for 1 minute, stirring continuously.
5. Gradually whisk in vegetable broth and bring to a simmer.
6. Stir in heavy cream, sun-dried tomatoes, and Parmesan cheese.
7. Season with salt and pepper to taste.
8. Reduce heat to low and simmer for 5 minutes, or till thickened.
9. In a greased 9×13 inch baking dish, pour the gravy.
10. Separate biscuits into particular person items and prime the gravy.
11. Sprinkle cheddar cheese over the biscuits.
12. Bake for 20 minutes, or till biscuits are golden brown and the gravy is effervescent.
13. Serve warm.

Roasted Butternut Squash Gravy with Cornbread

Ingredients

1 medium Roasted butternut squash (peeled and cubed)
2 cups Unsweetened almond milk
2 tbsp Olive oil
1/4 cup Chopped onion
2 tbsp Flour
1 tsp Fresh sage
1 tsp salt
1/2 tsp Black pepper

Cornbread:
1 cup Cornmeal
half of cup Flour
1 tbsp Baking powder
1/2 tsp Salt
1 cup Milk
1/4 cup Olive oil
1 cup Shredded Cheddar cheese
1/4 cup Chopped fresh cilantro

For the gravy

Roasted butternut squash, creamy cashew milk, easy tamari, dietary yeast, and warming spices create a rich, flavorful gravy that may impress even the most discerning palate.

For the cornbread

1 cup all-purpose flour

1 cup yellow cornmeal

1 teaspoon sugar

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup buttermilk

1 large egg

1/4 cup melted butter

Instructions

Roasted Butternut Squash Gravy with Cornbread

Ingredients:

For the butternut squash:

• 1 medium butternut squash, peeled, seeded, and minimize into 1-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the gravy:

• 1 tablespoon olive oil
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups vegetable broth
• 1/2 teaspoon dried sage
• 1/4 teaspoon dried thyme
• Salt and pepper to taste

For the cornbread:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup milk
• 1/4 cup melted butter

Instructions:

For the butternut squash:

1. Preheat oven to 425 degrees F (220 levels C).
2. Toss butternut squash cubes with olive oil, salt, and pepper.
3. Spread on a baking sheet and roast for 20-25 minutes, or till tender and barely caramelized.

For the gravy:

1. Heat olive oil in a big saucepan over medium warmth.
2. Add onion and celery and prepare dinner until softened, about 5 minutes.
3. Add garlic and cook dinner for an additional minute.
4. Stir in flour and prepare dinner for 1 minute.
5. Gradually whisk in vegetable broth until smooth.
6. Add sage, thyme, salt, and pepper to style.
7. Bring to a boil, then cut back heat and simmer for 10 minutes, or till thickened.

For the cornbread:

1. Preheat oven to four hundred levels F (200 levels C).
2. In a big bowl, whisk together cornmeal, flour, baking powder, and salt.
3. In a separate bowl, whisk together egg, milk, and melted butter.
4. Add moist ingredients to dry components and blend until just mixed.
5. Pour batter into a greased 9×13 inch baking pan.
6. Bake for 20-25 minutes, or till a toothpick inserted into the middle comes out clear.

To assemble:

1. Spread roasted butternut squash over the underside of a serving dish.
2. Pour gravy over the squash.
3. Cut cornbread into squares and place on high of the gravy.
4. Serve heat and enjoy!